An experimental rosé/amber wine based on a rolling ferment of 9 varieties, throughout the harvest. This is a complete picture of Alex’s vineyard. He uses every variety grown on his vineyard, co-fermenting in three lots and then blending. It is made from Sauvignon Blanc, Riesling, Gewürztraminer, Chardonnay, Pinot Gris, Pinot Noir, and Syrah. There was some stem inclusion, some direct press, some skin contact. Ageing and fermentation were almost entirely in stainless steel. As usual, the wine is bottled unfined, unfiltered, and without sulphur.
We are based in Upper Moutere, on the north west of the South Island of New Zealand. We have a small cellar where we craft zero additive wines from 10 different varieties. We currently farm 11 hectares of grapes across 4 vineyards (a combination of owned and leased), with soil types ranging from clay, to gravel and silt.
"A natural winemaker's relationship with tradition is complicated. In places like Burgundy, Piedmont or Terra Alta, hundreds of years of work have resulted in a set of rules, written and unwritten, that judge a wine's fidelity to ancestral practice. At the same time, the vagaries of wild fermentation and the freedom of vinification without correction act as a guarantee that no wine is repeatable. But what happens when a winemaker inhabits a place with no long tradition of viticulture? Since 2016, Alex Craighead has been working in near total isolation on New Zealand's South Island to create a tradition of his own, with 5 hectares planted to a cold, North-facing slope in Upper Moutere. The coast of Nelson, New Zealand, where Alex is based, looks more like Vancouver or Patagonia than Europe: windswept, wild and sparsely populated, a country of fishermen and shepherds. While his vineyard is planted to vitis vinifera, his wines don't allude to anything particularly European. To me, they are a statement of one of natural wine's most important values: absolute aesthetic freedom."
Percy Wine Imports