If you're down in Marlborough, New Zealand, you'll find Sorrell wines, where their mantra is minimal intervention with maximum flavour. All Sorrell wines are organic, small batch and single vineyard. With a strong connection to place. While the wines are complex, they work hard to make drinking their wines an effortless and joyous experience. 

Committed to traditions, place of origin and respect for the meticulous work done in the vineyards, Sorrell aim to ensure that all that hard work and love of the land is in every bottle. Indigenous vineyard yeast fermentations are used extensively in Sorrell wines to build on the flavour profile, structure and intensity of mouthfeel but, more importantly, to make that connection to place. 

The Pinot Noir grapes for this wine come from a single block at Churton Vineyard, clone 777. The fruit was handpicked and gravity fed into open top fermenters with 20% whole bunch inclusion. The juice was inoculatued with yeast from Churton Vineyard. The skins were gently pumped over twice a day. The total time on skins was 28 days before being gently pressed off and matured in French old oak for 16 months. The wine went through 100% malolactic fermentation in early spring before blending and bottling.

Fragrant cherries, raspberries and blackberries on the nose. Rose petals, light baking spice, scents of cinnamon, nutmeg and clove.
A core of wild strawberry and bramble fruits flavours. Minerality and fruit complexity, with a lovely tension between tannins and acidity. This wine sings from front to back on your palate.