• French oak
• Red & black berries
• Unfined & unfiltered
• Powdery tannins

"Grown on the limestone hills of Waiau, 40 minutes drive from Waipara. On the same hillside as the Amuri Limeworks overlooking the Waiau River. Made by rockstar winemaker, Dom Maxwell. Fermented in the vineyard that produced the grapes to gain a stronger sense of place. Light, supple red with cherry, red and black berries combine with a salty/savoury/baked earth, bramble character. Distinctive and appealing Pinot" Bob Campbell, Master of Wine, Real Review, Jul 2022

"Deep, crimson, lighter on edge. The nose is intense and full, packed with blackberries, cherries, floral and bark fragrances alongside dark herbs and spice. Medium-full bodied, herbaceous aromas of thyme and pine lead the palate with black pepper and cardamon, unfolding cherries, blackberries and rich floral fragrance. The fruit shows a sense of purity, calmly supportive in the background with integrated acidity. Powdery tannin extraction coated the mouthfeel with a light grip and silky veil. This savoury Pinot Noir features fruit's purity and natural tannin structure without makeup, reflecting a sense of place and growing season. Match with truffle risotto and roasted pigeon over the next 8+ years. Fruit from Isolated Hill Vineyard, fermented outdoor amongst the vines to 14% alc, 26 days on skins, then brought into winery and pressed to French oak barrels and aged 14 months, 8% new oak. Unfined, unfiltered" Candice Chow, Raymond Chan Reviews, Jun 2022

This is the ninth release of Forager Pinot Noir. 2020 was a season providing both good crop levels and wonderful pure fruit. A season beginning with good soil moisture led to a period of mixed weather through late Spring and early Summer. The late season was exceptional allowing for good ripening and healthy fruit condition.

Several passes through this small vineyard to tend to shoot thinning, bunch thinning, dropping shoulders and leaf plucking have provided the natural raw ingredients for a vibrant and expressive wine.

The fruit was hand picked in late March and left outside in the vines to ferment with a full 26 days on skins, before bringing to the winery for a gentle pressing to French oak barrels. The wine was aged for 14 months before bottling without fining or
filtration.