Moko Hills Kakano Pinot Noir 2025

Vintage

A challenging start followed by a long, dry and steady ripening season. A severe frost on 3 November reduced yields across parts of Central Otago, even in the relatively frost free upper glacial terraces of Bendigo.

The remainder of the season was remarkably dry, with moderate temperatures and relatively few extremes. Warm days and cool nights maintained acidity while allowing fruit to ripen slowly and evenly. Low disease pressure and generally healthy fruit allowed growers to take their time at harvest.

Yields were significantly reduced overall, with Central Otago producing approximately 24% below 2024. Moko Hills had a smaller than average vintage with excellent fruit quality, small berries, strong colour, concentration and good tannin development.

Wine Making

The fruit came predominately from a single Pinot Noir clone - Abel. 100% whole bunch fermented with natural yeast. 100% whole bunch and fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 15-20 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank.

Bottled unfined and unfiltered.

Hand Harvested: 31st March to 10th April 2025

Bottled: 16th April 2026

pH: 3.73

TA: 4.96g/L

Alcohol: 13.58% v/v