A great new brand for the North Canterbury wine scene from winemaker Takahiro Koyama, who uses grapes from two different vineyards in the Waipara Valley, North Canterbury, to make this Pinot Noir. All grapes were hand harvested into small picking bins and sorted again in the winery before fermentation with natural yeasts for about 20 days. The wine was basket pressed in French oak for 18 months maturation then bottled unfined and unfiltered. 

It's a complex, silky, earthy Pinot with great flavour now and the ability to age and evolve gracefully for another four to five years, possibly longer.