The growing season was longer than usual as mild, spring weather resulted in early bud-burst, but was followed by cool nights which prevented excessively rapid growth.  We had good accumulation of summer heat and a long, dry autumn.  Harvest was, as usual, in April. The fruit was beautifully physiologically ripe when picked, but yet had good levels of natural acid without excessive concentration of sugar.

The wine has a vibrant carmine hue.  Its aromas and flavours are a complex interplay of fruity and savoury elements, suggesting cherries, raspberries and blackberries, intermingled with roast game, grilled mushrooms, black olives, liquorice and coffee.  There is a dense core of fruit in the mouth that is supported by a backbone of firm, ripe tannins which flow evenly through the palate and should help the wine age gracefully.  While ready to drink on release it will develop additional fascinating nuances and become increasingly mellow with careful cellaring.

Fermented with 10% whole bunches and matured in 30% new French oak, the intellectual 2006 Pinot Noir has a very natural nose, less fruit-driven than expected with more woodland, tertiary scents. Very well-balanced on the palate, slightly grainy tannins, dark fruit but not the usual black cherry. This has damson and mulberries to the fore, again that beguiling sense of earthiness. Introverted on the very natural elegant dry finish. Superb. Wine Advocate Issue #176; Apr 2008 Neal Martin 92

Although winemakers Matthew Donaldson and Lynette Hudson look as if they have just got in from an all-night rave, they are presently producing some of New Zealand’s most exhilarating, Burgundyinspired white wines, their reds suffused with earthy flavors. They are demonstrating the potential of the Canterbury wine region and constitute one of New Zealand’s best producers. Their whites are exhilarating and seem best between a year in bottle and around five years.