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Pinot Noir 2018

FORAGER WINE
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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.

Forager Wine - Pinot Noir 2017

Pinot Noir 2017

FORAGER WINE
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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.
Forager Wine - Pinot Noir 2016

Pinot Noir 2016

FORAGER WINE
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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.
Forager Wine - Pinot Noir 2015

Pinot Noir 2015

FORAGER WINE
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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.

Pinot Noir 2014

FORAGER WINE
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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.

Pinot Noir 2013

FORAGER WINE
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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.

Pinot Noir 2012

FORAGER WINE
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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.
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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

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    dom@foragerwine.co.nz

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