Don and Valerie McConachy make their devotion to Pinot Noir clear in the naming of their 3 hectare Martinborough estate. And the devotion is evident in tasting this wine. It’s Pinot you want to savour, we’d suggest opening it early, and even putting it in a decanter. It slowly unravels to reveal a beautiful purity of dark fruit that’s densely concentrated. Initially brooding, layered complexities of spice and damp earth unfold. There’s firmness, length and very fine detail in the tannin. Hand picked fruit from 23 to 31 year old vines was sorted before a 2 day cold maceration. A wild yeast fermentation followed, with 20% whole bunches included. It was aged in seasoned french oak for 10 months and bottled without fining or filtration. 

Having developed their love for Pinot Noir, Don and Valerie chose the Martinborough terraces to pursue wine growing in 2009. The region’s pioneering small producers, names like Ata Rangi and Dry River, have helped put New Zealand Pinot Noir on the world stage. The McConachys have not dropped the ball with their releases. With already established vines on the estate, they have focused on farming with organic methods to nurture soil and vine health. The estate is dry farmed (using no irrigation), naturally keeping yields low to ensure fruit concentration.