MacMuir Pinot Noir 2023

Located in the heart of Central Otago on New Zealand's South Island, the MacMuir vineyard belongs to the Felton Road estate, situated in the renowned Bannockburn sub-region. Nestled on ancient terraces with loess and schist soils, the vines benefit from a cool continental climate, characterized by significant temperature variations between day and night. This combination of intense sunlight, low rainfall, and consistent winds promotes slow and complete ripening of the grapes, resulting in precise, profound Pinot Noirs of great purity of expression.

Hand-harvested, with 75% destemmed and 25% whole clusters. Spontaneous fermentation with indigenous yeasts in open stainless steel tanks, with gentle punch-downs. Maceration lasts approximately three weeks before pressing. The wine is then gravity-fed into French oak barrels, a small proportion of which are new, for aging on fine lees for approximately 13 to 15 months, without racking. Bottled without fining and with minimal filtration to preserve the aromatic integrity and texture of the Pinot Noir.

This wine reveals notes of red fruit and black cherry , complemented by floral touches reminiscent of violet and peony, as well as spicy nuances of sweet pepper and clove. Subtle oak accents, recalling cedar and delicate smoke, mingle with a discreet mineral structure. The palate displays a silky texture, fresh acidity, and fine yet structured tannins, carried by a persistent and harmonious finish that underscores the elegance of Central Otago Pinot Noir.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!