From the glacial moraine soils of Alexandra, the 2023 Southern Tor Pinot Noir delivers a bold and powerful interpretation of Central Otago. Crafted from hand-picked estate fruit and made with precision by winemaker Matt Connell, this release combines site-driven detail with award-winning finesse. The vineyard sits between 200–300m elevation on northeast-facing slopes composed of Brassknocker alluvial gravels—free-draining, low-fertility soils that stress the vines just enough to intensify flavour and tannin. The 2023 growing season was cool and dry, with only 360mm rainfall, allowing for slow ripening and optimal phenolic development. Fruit was 100% destemmed and cold-soaked for five days before fermenting in small batches (1–5 tonnes), using a combination of wild and Burgundian yeasts. Maturation took place over 10 months in French oak barriques (20% new), sourced from renowned coopers including Damy, Saury, Mercurey and François Frères. Deep ruby in the glass, the nose offers a generous bouquet of black cherry, vanilla, clove, mocha and Black Forest berries, lifted by violets and thyme. The palate is dense yet fresh, showing cassis, spice and smoky oak with savoury, textured tannins and a persistent, stony finish. A serious Pinot built to impress. Small-Batch Detail Region: Alexandra, Central Otago Site: Glacial moraine, northeast-facing slopes Soil: Brassknocker Alluvial Gravels Elevation: 200–300m Fermentation: 100% destemmed, 5-day cold soak, wild & selected yeasts Time on Skins: Avg. 21 days Maturation: 10 months in 100% French oak barriques (20% new) Oak Coopers: Damy, Saury, Mercurey, François Frères Alcohol: 14.0% | TA: 6.2 g/L Cellaring: Now to 2030+ Accolades🏆 Platinum – 97 Points – Decanter World Wine Awards 2025🏆 Champion Pinot Noir – New Zealand International Wine Show 2024🏆 Champion Wine of Show – New Zealand International Wine Show 2024 ⭐ “Another Central Otago star... savoury tannins, baking spice, smoky elegance and real presence.” – Decanter Panel FinePinot NoteSouthern Tor 2023 is a statement Pinot from the rugged edge of Central Otago. Big, bold, and impeccably structured, it’s ideal for cellaring or serving with venison loin, duck breast, or mushroom Wellington. A trophy winner with the bones to back it up. Central Otago, New Zealand (Image source from Misha's vineyard, Central Otago) Central Otago has quickly established itself as ground zero for Pinot Noir in New Zealand-in the words of Jancis Robinson, "many believe this is where the Pinot grail is to be found".
