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Stelvin. The 2019 is a blend off four vineyards across North Canterbury. The sites include the most northern vineyard on the Omihi Saddle (planted on Omihi clay soils), and three Waipara vineyards: Top block on Waipara’s “Golden Mile”; Three Sisters on Rangitata gravels; and Porters Family vineyard on Domett clay soils.

Hand-picked and fermented with natural vineyard yeasts in open-top fermenters with 30% whole bunches, the wine was then aged in French barrels (20% new), for 11 months before settling in stainless steel tanks on light lees for a further four months.

The notes below describe the wine well–it’s a beautiful, high-definition Pinot Noir of mouth filling texture with round, plush tannins giving the wine weight and power and a savoury, moreish finish.

“No shortage of personality with these wines from Pyramid Valley, and they seem true to the original ethos of the winery. All the spice here, and I’m thinking nutmeg, allspice, maybe even garam masala, along with blood plum and raspberry. with an earthy character too. It’s fleshy and spicy, some roast beetroot earthiness with plum and cherry, a sappy feel too, dried rose and tamarind tang, and a slightly muddy, dried herb and orange peel finish of solid length. Heaps of character. I’d drink it now, and enjoy it for its unfettered and wild personality. Great drinking.” 93 points, Gary Walsh, The Winefront

“Attractively fragrant, floral aroma. Bright, crisp, fruit-focused pinot noir with violet, cherry, raspberry, fresh herb, spice and anise flavours. A supple, vibrant red with a backbone of fine, peppery tannins.” 93 points, Bob Campbell, The Real Review

“Really lovely pinot with great depth and weight without being heavy or over the top: dark fleshy berry fruit, some undergrowthy, savoury characters, all bound up in sinewy tannins.” Max Allen, Australian Financial Review

“The 2019 Pinot Noir (North Canterbury) is a floral yet broody Pinot Noir that was 25% whole-bunch-fermented and spent a long time on skins but saw a very light extraction regimen. The result is a suave, full wine with finely detailed tannins followed by acidity that flows like water. Expect flavors of plum, black cherry, cinnamon and black tea that linger long. While there’s structure to keep this going over the medium term at the very least, it is drinking beautifully now. All you need now is the duck to pair with it.” 93 points, Rebecca Gibb MW, Vinous