2017 Tasting Pack Member Exclusive

By Andrew Donaldson
2017 Tasting Pack Member Exclusive

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The making of a sustainable wine

By Andrew Donaldson
The making of a sustainable wine

“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.

Repost: Down in Brixton with The New Zealand Wine Cellar

By Andrew Donaldson
Repost: Down in Brixton with The New Zealand Wine Cellar
In their inimitable, effortlessly cool way this post originated on thenewzealandcellar.co.ukif you’re in the UK and like Fine NZ Wine, they are your go-to for a beautifully curated collection of tremendous New Zealand wines.
 
And man - did we enjoy ourselves at their recent tasting - lovely happy intrigued people asking very interesting questions plus a surprise appearance by the great Cameron Douglas, MS, fresh from the Decanter World Wine Awards testing bench - honoured!  We showcased some of our Library wines including the 2013 A2. It was our very first A2 ever released and it had aged incredibly well - stole the show actually.  Six years in and it was bright, alive and beautifully balanced.  Way better than when we made it!
 
Moral of the story, buy 6-packs and cellar them.  Or shop from our handy back vintage releases page - lucky you! (If you get in quick there is only 2 cases left!)

Beyond Burgundy: The New World finds its way with Pinot Noir and Chardonnay

By Andrew Donaldson
Beyond Burgundy: The New World finds its way with Pinot Noir and Chardonnay

This article originally appeared on Matt Walls Wine, it is well worth subscribing to.  We enjoyed this article so much we wanted to share:

From big-fruit ‘varietal wines’ to joyless Burgundy-lite pastiches, the New World has taken a while to get its head around Pinot Noir and Chardonnay. But there is a third way – and it’s working.