Forager Waipara Pinot Noir 2013

Dom Maxwell and the team at Greystone in the Waipara Valley have been so impressed with their trials of natural vineyard fermentation that the Pinot Noir wines they are making employ a greater amount made by this method in the blend. Once the fruit is picked and sorted, it is returned to a fermentor situated among the vines for indigenous yeast fermentation. The temperature fluctuations of the vineyard environment, longer pre-fermentation maceration and cooler soaking temperatures are suspected to be part of the way the wine has a closer connection to the terroir of the site.

In October last year, Dom launched his own label ‘Forager’, with a Pinot Noir from the excellent, cool, 2012 Waipara Valley vintage, made from ‘Greystone’ vineyard fruit, in which he fully committed to the process of natural vineyard fermentation. The wine showed considerable layering of complex flavours and very fine textures (click here to see my review). This inaugural wine was made from fully destemmed fruit. For the 2013 wine, the fruit and structure was inherently beautiful and complex that Dom deemed it unnecessary to include any whole clusters. In a more difficult year, whole bunches have been included to build a more complete wine; in the case of 2014, up to 50%. I review the second release, the 2013 ‘Forager Pinot Noir here.


  • Forager Waipara Pinot Noir 2013

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