(2022) From an organic certified Moutere vineyard of clay and gravel, this was fermented with wild yeasts and aged in barrels (15% New). Colour is dark but not thick. Very slick and velvetty on the nose, promising sweetness and plushness, a fine edge of minerals. The palate shows lovely poise, the fruit towards raspberry and blackcurrant, with very good freshness, a bite of cherry skin tang. Relatively easy-going, but lovely balance and a big enjoyability factor.

(2021) From Nelson at the top of the South Island, this is fermented with wild yeast and spent 10 months in French oak, 20% new. Pleasing, pale garnet colour, and warming aromas with vanilla melting into summer red fruits, but there is depth too, a little briar or chestnut perhaps. In the mouth a lovely Pinot, filled with well-tempered and gently earthy fruit, and though there's tobacco and more vanilla, the firm edge of the tannins and crispness of the acidity give lovely balance.