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Churton Pinot Noir

Organic and biodynamic certification. Low yields are less than half the normal Marlborough average or around 40-50hl/ha, and hand-picked into small, 14kg baskets. Bunch sorted then de-stemmed and berry sorted. Whole berries are fermented in open top fermenters using only indigenous yeast from the vineyard. Ferments are treated gently with plunging only during peak ferment. Wines are macerated on skins for approximately one lunar month before being racked into barrel—all French—18% new. The wine undergoes a natural MLF in Spring and is racked once and the blocks are then blended prior to vintage. The blended wine is then returned to older barrels for another 4 months prior to bottling.

Churton is a 22.5 hectare estate with southeast planting located at an altitude of 200 m. It features 9 blocks named after cuts of meat. Sam and Mandy Weaver established Churton based on their passion and philosophy. Sam is a pioneering Englishman from Church Pulverbatch (known locally as Churton) in Shropshire England, where agriculture dominates. Farming is in his roots, and his scientific aptitude comes from studying microbiology in London. He synchronized both brilliantly and it shows in the precision and character of his wines. Sam is a staunch advocate for biodynamic practices and is always striving to create active soils with a diversity of plants and microbes. This results in wine that truly expresses its organic origin. Sam and Mandy Weaver are an anomaly for Marlborough. Densely planted at around 500 vines per hectare on slopes, all hand-picked and with minimal irrigation, and minimal intervention in the cellar. Their old vines are planted in a patchwork pattern and include Viognier and Petit Manseng, further evidence of their departure from the norm for the area.

Winemaker: Sam Weaver
Country: New Zealand
Region: Marlborough, Waihopai Slopes
Type: Red
Variety: Pinot Noir
Farming: Organic, Biodynamic, Sustainable
Age of Vines: Planted 2000
Production: 36,000 bottles
Soil: Loess over dense clay