Wildsong Organic Pinot Noir

On our search for new organic wines, we were super excited to meet Rod McDonald and even more excited when he told us all about his Estate in Hawkes Bay, Te Awanga. Rod spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the Year in 2006. He left later that year with a few ideas about what Hawke’s Bay wines could be like, where the great wines would come from, and started Rod McDonald Wines to prove it. 

The Pinot Noir was picked pretty ripe and allowed to soak on skins for around 5 days before ferment kicked off. Te Awanga like Pinot Noir ferments to hit 30 plus degrees to extract colour and tannin.

Black cherry, violet and subtle herb characters on the nose, with complex liquorice and earth flavours on the palate. The tannins are firm but melting and provide a supporting structure.