Once again, this unique wine - which uses green-tea tannin extract in place of SO2 as an antimicrobial and preservative - is entirely it's own thing. A bright golden color, it's like running through a later summertime orchard, the fruit hanging heavy on the trees, the smell of hay and oats and sunshine. It's round and slippery on the palate, a generous texture with just enough acidity to keep things flowing and not feel shrill. This reviewer finds it delightfully different. Score - 92. (Christina Pickard, Wine Enthusiast, Dec. 31, 2024)

Earthy forest floor, mushroom and tobacco frame the cherry, cranberry and strawberry fruit in this Central Otago Pinot Noir. Blackberry and plum add depth, with pepper, oak and green herbs contributing savoury detail. The dry, medium-bodied palate has fresh acidity and a subtly astringent edge.