“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.
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.
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