Pioneers of the Waipara Valley the Sherwood family have been working this land for over 30 years. Waipara is a region with great potential that is still to be realised fully, with greater extremes of frost and warmth than its close neighbours, Marlborough and Nelson. Pinot Noir and Pinot Gris are a special focus here with a fresh regional style of their own. Perfect counterpoints to some of the more famous regions of NZ.

The harvested fruit was tipped directly into open top fermenters and cool soaked for up to six days. The cap was hand plunged two times a day during the indigenous fermentation and skin contact lasted for an average of 24 days. It was then pressed and put into stainless steel tanks for six months for malolactic fermentation and maturation. The wine was then blended, lightly fined, filtered and bottled.

Rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.

Beautiful aromatics; cherries and bright berry fruits mixed with some darker fruit notes plus hints of herb and spice. On the palate there is that same purity of fruit expression and a smooth and silky texture with just enough tannin to support the the depth and weight of the flavours. Not so much a big wine as possessing power; easily one of the better estate wines to come out of Mount Edward.

Mount Edward's winemaking approach is traditional. They are Organically certified in both vineyard and winery, but they aren't registered as an Organic exporter with MPI so can't claim the wines to be organic in the EU market. They use natural yeasts and minimal intervention at all stages to produce wines which reflect the vintage from which they came. The Central Otago climate and soils are unique with the parent rock being glacially derived schist. Most of the soils having been cultivated only a few times in the 100 years before the viticulturists arrived, and some not at all. The growing season is warm and dry with cool nights. It is a short season however, with a risk of frost early and late and they actively restrict crop levels managing the vine canopy to achieve balance and uniform ripeness regardless of variety.

The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.

This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from 25-year-old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of many clones grown in a very sheltered spot always rewards with a classic example of New World Pinot Noir. It has a unique site derived complexity combined with black cherry/plum fruit flavours.

Mount Edward's winemaking approach is traditional. They are Organically certified in both vineyard and winery, but they aren't registered as an Organic exporter with MPI so can't claim the wines to be organic in the EU market. They use natural yeasts and minimal intervention at all stages to produce wines which reflect the vintage from which they came. The Central Otago climate and soils are unique with the parent rock being glacially derived schist. Most of the soils having been cultivated only a few times in the 100 years before the viticulturists arrived, and some not at all. The growing season is warm and dry with cool nights. It is a short season however, with a risk of frost early and late and they actively restrict crop levels managing the vine canopy to achieve balance and uniform ripeness regardless of variety.

Aromas of dark berry fruits, spice, savoury tones and thyme. A sinewy palate full of bright fruit flavours with a delicate herbal thread throughout.