THIBAULT LIGER-BELAIR Les Renardes Grand Cru, Corton

Made with fruit grown on 60+ year old vines, the Côte de Nuits Villages Vieilles Vignes is a light, bright Pinot with aromas of light spice, pot pourri and red berries. Grapes are grown in limestone soil using biodynamic viticulture. The wine is 25-30% whole bunch, fermented with indigenous yeast with minimal added sulphur. As with all Galeyrand wines, this example is certified organic. It is aged in oak barrels, a maximum of 20% new.

Bindi's Darshan Pinot Noir is sourced from their newer 2014 "high-density" vineyard planting. This block is planted at 11,300+ vines per hectare (composed of 4 different clones) and includes a “Crazy” 22,600 vines per hectare section, truly pushing the limits of extreme viticulture. Darshan, similar to the Original Vineyard, emphasizes fragrance and elegance, while Block 8 and Block 5 both exhibit shared characteristics of fruit richness and structural qualities. Fruit is fermented in open vats and matured in French oak barrels of which 35% are new for a period of 15-17 months.

Ata Rangi’s Kotinga Pinot Noir received its inaugural release with the 2020 vintage. The vineyard, established in 2001 on the edge of the Martinborough terrace, is a free-draining site planted to Dijon clones 115, 667, and 777. Kotinga is a high-energy wine that’s made to show off its bright fruits—cherry, currant, plum—supple tannins, and sleek, fluid acidity. Kotinga is fermented with indigenous yeasts and 40% whole bunches. After two to three weeks in tank, the wine is pressed, and malolactic fermentation is completed in oak. For 11 months, Kotinga is aged in very large 2280 litre foudre, rather than small barriques, to preserve the naturally bright character of Dijon clone pinot noir grown in gravelly soil.

Ata Rangi’s Masters Pinot Noir received its inaugural release with the 2020 vintage. The vineyard, owned and farmed by Ata Rangi winemaker Helen Masters, lies just four kilometres south of the Martinborough terrace. Here, clay is naturally found throughout the gravelly soil and it helps to retain moisture, and keep temperatures cooler than typical Martinborough terroir. Masters is a kaleidoscopic expression of pinot noir, featuring aromas of mulberry, baking spices, rosewater, and blood orange, and a palate of rich fruit, pomegranate, nutmeg, and pink peppercorn. The influence of clay soils provides Masters with its expansive, signature texture. Masters is fermented with indigenous yeasts and 70% whole bunches. After two to three weeks in tank, the wine is pressed, and malolactic fermentation is completed in oak. Masters is aged in French oak (30% new) for 11 months, before it is blended, and then held for a further eight months before it is bottled.

The entry-level pinot noir by Vigne Comte de Chapelle is a rousing Bourgogne Rouge. The nose is delicate, with cherry, strawberry and red fruit sweetness, while the palate is lively, and well structured with silky tannins and juicy fruit flavour. Bass Phillip’s Burgundian outpost, Vigne Comte de Chapelle, produces 14 wines that complement, and challenge, their acclaimed portfolio of Australian pinot noir and chardonnay. Owner, and chief winemaker, Jean-Marie Fourrier envisions Vigne Comte de Chapelle ‘sitting alongside Bass Phillip as a distinguished yet approachable option, offering a unique yet familiar quality that resonates with both new and seasoned wine enthusiasts.’