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. 

100% Hand-picked gravity fed into open-top fermenters 5-day cold soak, then inoculated from yeast from ?The Wrekin? vineyard. Gentle pump-overs and left-on skins for 21 days before being gently pressed off and aged for 16 months in aged French oak. In spring, the wine went through spontaneous malolactic fermentation. No juice clarification. It was bottled without fining or filtration: six different clones, three different picking days, and only 100 cases.  

A bright perfumed Marlborough Pinot Noir from clay hill slopes. The dark berry and currant fruit are supported by bright florals of rose and violets and dried spice notes.
The palate is succulent and complex notes of plumb alluring red cherry, brown spices, and silky fine-boned tannins with a solid backbone of acidity. This wine has all the makings of a long-lived Marlborough Pinot Noir.