Feels refreshing and kinda elegant. Has some good mojo. Great drinking...
About the Wine
The Waipara Valley is well regarded for its Pinot Noir, with some of the country's top drops emanating from this part of the South Island of New Zealand. Winemaker James Graves Opie sources the Pinot Noir from an organic vineyard, planted to the Abel clone (if the clone is familiar, its history makes for fascinating reading.)
Part of the wine was fermented using carbonic maceration (which emphasises the fruitiness of the red grapes), with the other part fermented naturally with wild yeasts. These two winemaking styles, plus the use of high-quality fruit, result in a silky wine with amazing texture, and lots of lifted red-fruit aromas. A truly delicious wine.
James Graves Opie, originally a sommelier from Victoria, moved to New Zealand in order to make wine from several certified organic sites in the Waipara Valley, situated in the Canterbury wine region. The region is seen as having one of the most diverse arrays of soil types in New Zealand. While the sites are somewhat sheltered from the Pacific Ocean's cooling effects, high natural acidity is still a common aspect of Opie's wines.
Opie's approach to winemaking is simple: "I have always gravitated toward wines that had more to tell than the sum of their parts. Wines that weren’t perfect, that spoke more of their place than the ego of their winemaker." He is definitely an up-and-coming winemaker to watch.