In 2012 Theo Coles discovered the Limestone Hills vineyard in Canterbury in the north of New Zealand’s South Island. Owned by Gareth Renowdon, Theo agreed to make some wine with him from his 1000 or so Pinot Noir vines. Limestone Hills vineyard is naturally farmed, and the first vintage (2012) was that way too — no additions and matured in old oak.

Since then Theo has expanded the range to include the skin fermented Sauvignon Blanc and Müller-Thurgau, a field blend rosé and another Pinot Noir. The fruit comes from tiny vineyards throughout the Canterbury region, all naturally farmed without chemicals and Theo is keen to stress that every wine has its own story to tell. We agree and would add that this is some of the most exciting wine to come out of New Zealand for a long time; a turning point for authentic, artisan winemakers in a country so often associated with mass-produced wine. These are wines with personality, depth, complexity and most importantly, drinkability.

This Pinot Noir comes from a small close planted vineyard on the Omihi slopes. The soil is predominantly clay with bands of limestone and iron oxide. As the clay is the dominating force through the soil, it brings a richness and flesh to this wine. The use of whole bunches helps to add floral aromatics and length to balance out this richness.

The structural elements and aroma gained from using whole bunches in Pinot Noir from North Canterbury also serves to promote longevity in the wine. It’ll make for fascinating drinking over the coming years.

This wine has approximately 75% whole bunches in the ferment. It was fermented with indigenous yeasts. It underwent a natural malolactic fermentation. It has no sulphur added until bottling. It is unfined and unfiltered.