Tiki Single Vineyard Pinot Noir 2024

Waipara Valley Pinot Noir from our home block in North Canterbury.

Sold by the six-pack.

2024 vintage
Gold, 96 points, NZ International Wine Show 2025
5 stars, 93 points, Wine Orbit
93 points excellent, Cameron Douglas MS
91 points, James Suckling
90 points recommended, Stephen Wong MW, The Real Review
4 stars very good, Cuisine Magazine

A totally enticing bouquet and palate with core flavours of black cherry skin and limestone soil complexities, leading to flavours of boysenberry and plum, cherry skin and barrel spices of clove and vanilla. There's a persistent seam of mineral and fruit framed by tannins and acidity, presenting a youthful wine with a taut squeeze and lengthy finish. Well made.
Cameron Douglas MS, 93 points excellent

Tasting note
Nose and palate: black cherry, dark fruits and some plum combine to give a wine of real fragrance. A silky, velvety palate with an abundance of primary fruit links nicely with toasty, creamy oak that sits respectfully in the background. Long and intense.

The detail
Region: 100% Waipara Valley, North Canterbury
Grape variety: 97.71% Pinot Noir, 2.29% Pinot Meunier
Maturation: 100% French oak barrels
Alcohol: 13.0%
Acidity (TA): 5.2 g/L
Residual sugar: less than 1 g/L
pH: 3.52
When to enjoy: 2025 to 2028, and it will continue to develop for a further five years

Winemaking
Following regular assessment of the developing fruit flavours, all the Tiki Single Vineyard Pinot Noir blocks were hand-picked and transported to the winery in bins, where the fruit went across the sorting table, was crushed, then sent to individual tanks depending on clone and block. Approximately 10% of the fruit was whole bunch added to the bottom of the fermenter. Juice and skins were cold soaked for five days, then the ferments were warmed, with the majority left to ferment naturally and some inoculated. The ferments were hand plunged daily with a maximum temperature of 32C. Post fermentation, the individual batches were left on skins for 15 to 20 days to build structure and complexity, then pressed and put to barrel for ageing. The wines went through malolactic fermentation in spring, were blended in February and bottled in March.

Earlier vintages
2023: 5 stars (93 points), Wine Orbit. Gold (95 points), NZ International Wine Show 2024. Gold, NZ National Wine Awards 2024. 5 stars, Yvonne Lorkin. 92 points premium, Cameron Douglas MS.
2021: 5 stars (93 points), Wine Orbit. 92 points, International Wine Challenge 2024. 92 points premium, Cameron Douglas MS. 4 stars, Michael Cooper NZ Wine Buyer's Guide 2023. 17.5/20, NZ Winegrowers Blind Tasting 2023.