Koyama William's Vineyard Pinot Noir Waipara
Aged in French Oak barrels (a small percentage is new) for 18 months and Malo-Lactic fermentation naturally happens. No fining or filtration is applied.
The grapes were sourced from Limestone rich, clay soil vineyard on the hillside of Waipara Valley. The vines were planted in 2000 by Mr Gwyn Williams, who used to be a Viticulturist at Muddy Water winery in Waipara Valley. A mixture of clones UCD5, Dijon 115, Dijon 667 and Abel clones. Limestone rich, clay soil brings the good tannin structure and complexity to the wine. The grapes are hand-harvested into small picking bins and sorted again in the winery before fermentation. Natural yeast fermentation in open-top 1.7t vats for about 20 days, followed by gentle basket pressing.
"From a limestone-rich hillside vineyard in Waipara. Dense, tangy pinot noir with plum, violet, spice, anise, fresh herb and spicy oak flavours. A moderately dense, high energy wine with a distinctive character. Approachable now but deserves to be cellared for at least a few years. Unfined and unfiltered."
95 points, The Real Review (February 2019)
"Made from grapes grown on a limestone-rich hillside vineyard in Waipara. It’s a dense, high energy pinot noir with plum, violet, spice/anise, fresh herb and spicy oak flavours. Accessible now but with the potential to age well."
95 points, Top New Release NZ Reds, Gourmet Traveller (2019)