Mount Edward Ted Pinot Noir 2022

Compare one available listing from 1 UK merchant — from £27.99, averaging £27.99.

Producer	Mount Edward
Vintage	2022
Style	Red
Grape	Pinot Noir
Region	Central Otago
Country	New Zealand

About this wine

Mount Edward Ted Pinot Noir is a biodynamic, organically certified Central Otago Pinot Noir from one of New Zealand's most characterful winemakers. Duncan Forsyth planted vines right on the edge of what is possible in Central Otago's marginal climate — a decision that has been vindicated many times over. His vineyards are tended with a biodynamic approach that includes the reassuring chaos of pigs and chickens, and the wines have won praise worldwide. Aromas of dark berry fruits, spice, savoury tones, and thyme, with a sinewy palate full of bright fruit flavours and a delicate herbal thread throughout. Why You'll Love It This is Central Otago Pinot Noir from Mount Edward, the project of Duncan Forsyth — a winemaker who has made a virtue of pushing boundaries in one of the world's most marginal wine regions. The vineyards are organically certified in both vineyard and winery, farmed biodynamically with natural vineyard balance maintained by a resident population of pigs and chickens. Central Otago's unique parent rock is glacially derived schist, with soils that had been cultivated only a few times in the 100 years before the viticulturists arrived — some not at all. The growing season is warm and dry with cool nights, short, with a risk of frost early and late, and crop levels are actively restricted through careful canopy management to achieve balance and uniform ripeness. Vinified using open fermenters, hand plunging, and natural yeasts, then aged for 11 months in French oak (20% new) before racking and settling in tank for a further 3 months. Vegetarian, vegan, and biodynamic. This is New Zealand Pinot Noir with character, terroir, and genuine conviction. Vineyard & Winemaking Produced by Mount Edward in Central Otago, New Zealand. Organically certified in vineyard and winery. Biodynamic farming on glacially derived schist soils. De-stemmed fruit, open fermenters, hand plunging, natural yeasts. Aged 11 months in French oak (20% new), then 3 months settling in tan