75cl * Vegan, Organic & Biodynamic * 13.0% ABV * Marlborough, New Zealand
Former Cloudy Bay and Veuve Clicquot alumni Claire and Mike Allan have made it their mission to create the best wines they can with minimal environmental impact: grazing animals keep the vineyard weed-free, pollinating bees are kept busy with wildflowers and fermentation is started with natural yeasts.
2016 was a lovely year for Pinot Noir - mild and warm but not too hot. Many of the Pinot Noir vines at Huia date back to 1995 when the Home Vineyard was first planted. The grapes were hand picked, de-stemmed and crushed into tank for soaking in their juice before ferment. Wild yeasts initiated the ferment and after 5 days organic yeasts were added and the ferment was allowed to continue. After racking and pressing off the grape skins, the wine was aged in fairly new French oak for 12 months. The wine was then racked off its lees and then spent another year in old French oak barrels to mature and develop before bottling.
Complex notes of black cherry and red berry fruits, with some savoury spices, dark chocolate and vanilla notes on the palate. The mouthfeel is silky and rounded, with an elegant structure and a long finish. Alongside the classic roast lamb, pork belly or rare beef pairings, this wine also works beautifully with teriyaki salmon, wild mushroom risotto and numerous soft cheeses.
Drink to 2025.