(2023) At the southern end of the North island, Martinborough is New Zealand's original Pinot Noir stronghold. This comes from 20-year-old vines planted on gravels with just 60 metres or so altitude. It spent 11 months in French oak barriques, 22% new. Darker and denser than the Alsace wine, a much meatier aromatic profile, still red fruit here, but more spiced plum, a warm earthiness. In the mouth the wine is more dense, but it has real agility thanks to taut tannins and plenty of cherry and plum skin acidity and dryness offsetting a creamy mouthfeel. A baritone to the Muré's tenor.

(2014) >From soils of old decomposed rock from ancient, fast-flowing rivers, which Steve says is a unique soil in New Zealand: "The decomposed rocks and clay makes much more mineral available to the vines." Beautiful, pale ruby colour from 12 year old vines, 10% of the fruit whole bunch fermented and spending 11 months in French oak, 27% of which was new. Terrific rhubarb and beetroot character that is fragrant, the aromatic and floral notes seeming to continue onto the palate, where lovely orange acidity punches and steaks through to the finish giving lovely energy and balance. Beautiful smokiness and creaminess from the oak just underpins, in a delightful Pinot.