2018 Pinot Noir
As natural wine and sustainable wine grow more exposed to the public eye, there is a common misconception that it will taste wild, weird, challenging; un-winelike. That isn't the case, we see these wines in all styles, and if you're looking to convert a more traditional drinker to the good stuff, this is your first port and call. Duncan Forsyth and Anna Riederer work alongside grower John Buchanan to make these Mount Edward's wines and care for biodynamically farmed vineyards; serenely so, situated in Central Otago. 2017 as a season was politely composed, awarding for this wine to keep a traditional face; silky, supple - like licking the top of a yoghurt lid. Full of lady grey tea, bramble, mocha. Raisin toast, warm coffee and perhaps a chocolate to wash it all down. A rich, fragrant and classic drink.