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Skin contact and fermenting with solids provide increased structure and a subtle hint of struck match
If you love drinking cocktails
The wild yeast ferment accentuates oatmeal and savoury notes
The nose is dark and brooding
the broad bouquet shows savoury dark berry
Koyama Waipara Waipara Pinot Noir 2020 English Gin Skin contact and fermenting withA great new brand for the North Canterbury wine scene from winemaker Takahiro Koyama, who uses grapes from two different vineyards in the Waipara Valley, North Canterbury, to make this Pinot Noir. All grapes were hand harvested into small picking bins and sorted again in the winery before fermentation with natural yeasts for about 20 days. The wine was basket pressed in French oak for 18 months maturation then bottled unfined and unfiltered. It's a
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