In 2014, after eight years of careful observation and winemaking, we designated the Professors’ Block, a single acre of Abel and 10/5 clones that creates our Grand Reserve: our most elegant, layered, and long-lived wine.

PRACTICES

We follow organic principles and then proceed further, nurturing the soil and indigenous microflora by making our own compost and planting native vegetation. Vine pruning, leaf pulling, straightening shoots, and harvesting are all done by hand. We provide special attention to the Professors’ Block, and at harvest time this acre is harvested and fermented individually, in our winery adjacent to the vines. The fermentation by native yeasts, worked by hand and exposed to ambient temperatures, allows true expression of vineyard and vintage. Malolactic fermentation occurs naturally during the twenty two months the wine is in barrel (primarily French oak, up to 50% new). We rack once in summer, use minimal sulfites, and do not fine or filter. Our wines are vegan friendly.    

GROWING SEASON

The 2020 growing season was relatively moderate and settled for the vines, quite unlike the uncertain and tumultuous situation for humans around the world (due to COVID-19). Moderate summer temperatures, and an average-sized crop with excellent late season ripening lend elegance rather than power to the wines. Harvest of the Professors’ Block commenced April 24th. 

TASTING NOTES

The moderate heat and settled growing season of 2020 melded with the classically challenging Central Otago terroir of Māori Point Vineyard to create a beautifully poised Pinot Noir, displaying layered complexity and graceful silkiness on the palate. It offers precise cherry, raspberry, and plum, interwoven with cinnamon and florals, with a hint of sous bois. Supple tannins provide an ethereal, silky mouthfeel, supported by elegant acidity, providing lightness yet structure and definition to the palate. Lifted and layered, with a long finish that indicates this wine will age well for 11 to 14 years.