Winemaking Notes: Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 29 March – 17 April 2023. 44 hl/ha. Vinification: Natural yeast fermentation. No whole bunch, 26 – 35 days on skins. No additives except for 15 mg/l sulfites before bottling. Maturation: 20 months in French oak barrels. 22% new oak. Bottled: 14 January 2025 without fining or filtration. Approx 5900 bottles produced.

Alcohol: 13.6%

Varietal: Pinot Noir

Region: Mount Pisa, Central Otago, New Zealand

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