Tastebuds meet the naked expression of the heartbreak grape, our Pinot Noir Blanc. This style of Pinot Noir is not only utterly delicious and equally refreshing, it is the purest example of the vineyard and the vintage that we can imagine.Unlike a Rosé, a blanc wine spends no time on skins. The white juice that hides inside the red grape skins makes a fascinating wine. Only the juice from 100% Pinot Noir fruit can be called Pinot Noir Blanc, which is easy for us as it's the only thing we grow.Here's what Master Sommelier, Cameron Douglas had to say:A new release wine from the...
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“We’re trying to express much more than a straightforward fruit story. That spice is really important to us, which is one of the reasons we’re pretty keen to use whole bunches.”
Andrew Donaldson, a Pinot Noir specialist from New Zealand’s Central Otago, is leading me through a tasting of his two wines.
The spiced cherry, brown spices and leafy complexity, he says, are enhanced by using whole bunches in the fermentation. He’s also a fan of using whole berries.
“Everything we do now is whole bunch or whole berry, we don’t crush berries anymore,” he explains.