You’ll enjoy both the light and dark sides of Pinot Noir with this. It has bright cherry and red stonefruit aromatics, but also a brambly, smokey undertone. To taste it’s supple but detailed. Grapes were sourced from a clay rich vineyard on the eastern side of the Waipara Valley, currently in conversion to organics. After a wild yeast fermentation, it was aged in seasoned French oak for 10 months and bottled without fining or filtration.

Takahiro K is the new label from North Canterbury-based winemaker Takahiro Koyama. Appropriate to this fresh start, the image on the label of a dragon eating its own tail is an ancient symbol of rebirth. Takahiro came to New Zealand from Japan to study Viticulture at Lincoln. Working under CP Lin at Mountford Estate, he became assistant winemaker there, and not long after that he started producing his own unique wines.