Pinot Noir

FORAGER WINE
This is the eighth release of Forager Pinot Noir. 2019 was a low yielding season. A cool start to the season, followed by largely fine and quite dry conditions led to small volumes of ripe and concentrated fruit. Several passes through this small vineyard to tend to shoot thinning, bunch thinning, dropping shoulders and leaf plucking have provided the natural raw ingredients for a vibrant and expressive wine. The fruit was hand picked in early April and left outside in the vines to ferment with a full 28 days on skins, before bringing to the winery for a gentle pressing to French oak barrels. The wine was aged for 15 months before bottling without fining or filtration.
$55.00

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This is my seventh release of Forager Pinot Noir. 2018 was a very warm season…Good flowering conditions and sustained warmth lead to plentiful bunches. Crop levels were reduced through manual thinning to around 6.5 T/Ha. Hand-picked and hand-sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site. Temperature fluctuations in the vineyard environment add a layer of complexity to the fermentation process. This season the warmth led to a shorter cold-soak leading to slightly lighter colour – perhaps more Pinot-esque. This is the second time I have taken fruit from the Isolated Hill Vineyard in North Canterbury and whilst the wines show contrasting seasons, the textural background shares common ground.

$85.00

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This is my sixth release of Forager Pinot Noir. 2017 was a mixed season… fine to begin with and wet towards the end of the season. Crop levels were naturally low around 4 T/Ha. Hand-picked and hand-sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site. Temperature fluctuations in the vineyard environment add a layer of complexity to the fermentation process, with a prolonged pre-fermentation maceration and cooler soaking temperatures than I would expect inside a winery. This is the first time I have taken fruit from the Isolated Hill Vineyard in North Canterbury.
$95.00

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This is my fifth release of Forager Pinot Noir. 2016 was a balanced season with mid summer rains and otherwise warm and dry conditions. The bunches were full after a good flowering and ripe with a mix of red and dark fruits. Hand-picked and hand-sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site. Temperature fluctuations in the vineyard environment add a layer of complexity to the fermentation process, with a prolonged pre-fermentation maceration and cooler soaking temperatures than I would expect inside a winery. This wine was picked and fermented at the Blacks Ave Vineyard, Waipara.
$115.00

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This is my fourth release of Forager Pinot Noir. 2015 was a very dry season. We experienced warm temperatures after an initially slow start to Spring. The bunches were small and ripe with lovely intensity. Hand-picked and hand-sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site. Temperature fluctuations in the vineyard environment add a layer of complexity to the fermentation process, with a prolonged pre-fermentation maceration and cooler soaking temperatures than I would expect inside a winery.
$125.00

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This is my third release of Forager Pinot Noir. 2014 was an early season – with a warm start to the spring and continued warm and somewhat stormy weather throughout the summer. Hand-picked and hand-sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site. Temperature fluctuations in the vineyard environment add a layer of complexity to the fermentation process, with a prolonged pre-fermentation maceration and cooler soaking temperatures than I would expect inside a winery.
$125.00

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This is my second release of Forager Pinot Noir. 2013 was a lovely season – blessed by sunny days throughout the growing season and a settled harvest period. Hand-picked and hand- sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site. Temperature fluctuations in the vineyard environment add a layer of complexity to the fermentation process, with a prolonged pre-fermentation maceration and cooler soaking temperatures than I would expect inside a winery.
$125.00

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This wine is a little aside from my hands-on day (and sometimes night) job, making wines at Greystone and Muddy Water. Two reasons for making this wine; the first being a desire to start a small family business and secondly to pursue a dream to craft a Pinot Noir with as little intervention as I can handle. Hand-picked and hand-sorted, the grapes are then returned to sit amongst the vines where they once grew. Giving indigenous yeasts from the vineyard the opportunity to create a true expression of the actual vineyard site.
$125.00

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    Founded in 2012, Forager Wine is the small, quality driven wine company of North Canterbury local and twice named NZ Winemaker of the Year, Dom Maxwell

    For general enquiries, please contact:

    dom@foragerwine.co.nz

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    Te Reo O Taiao – Giving Nature a Voice.

    Aotearoa New Zealand has a wonderful, unique natural life – birds and trees not seen anywhere else in the world, marine life that flourishes around our significant coastline and islands, stunning mountains with glaciers, carved gorges and riverbeds. The history of Aotearoa is partly what allows us to make wine in such an amazing environment. But pressures of modern life are putting huge strains on wild places here. Forest and Bird puts these wild places back to the forefront of our minds, forming an integral part of protecting land and sea for future generations.

     

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