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From Dick Berridge, Co-Founder:

Duckhorn,and Goldeneye Pinot Noir Fame

Jonathan Newman 93pts!

"Gorgeous aromas of red fruit, a touch of alluring earthiness, sweet red
cherries and spices. Rich on the palate and satin textured with bright fruit
including raspberries, strawberries, and currants with nice depth and a
pleasant, long finish. Will pair beautifully with Guinea Hen, Long Island
Duckling, Pork Chops or seared Tuna." (J.N.)

"You can find great wines from every corner of the earth.  This Pinot Noir from Central Otago, New Zealand is rich with black fruits and spice box notes on the nose.  In the mouth the flavors are alive and fresh, with a long satin finish.  You can't go wrong with this wine by itself or with a nice piece of grilled salmon." Mike. LCW 

By Drystone Wines

Tasting Notes: Rich, concentrated, yet lively with aromas of ripe black fruits and notes of coriander and spice. Flavors are complex and well integrated with a  rich and clean finish.

Vineyards: Sourced from select vineyards in the Lowburn, Parkburn, and Gibbston Valley  sub-appellations of Central Otago. Comprised primarily of clone 115, with lesser  portions of clone 776 and 777.

Harvest: From the last week of March through the first two weeks of April
2008.

Fermentation: Six-day cold soak at 50-55 degrees. 10-day native yeast
fermentations. Open top fermenters with punch-downs twice daily.

Aging: 10 months in 60 gallon French oak barrels, 30% new.

Technical Notes
Alcohol: 14.00%
PH: 3.69
Total Acid: 6.0 g/L
Cases Crafted: 1346

The Drystone Story
Central Otago is known for its Alp-like mountains and challenging weather
conditions.  Growing pinot noir and making great wine here is especially
challenging—the success or failure of a vintage can rest on the edge of a
knife—but when nature cooperates and the winemaker succeeds the results are  nothing short of stunning.

The Central Otago wine region lies at the 45th parallel south, and is the most  southerly wine region in the world. It is the only truly continental climate in  New Zealand—more similar to the climate of Northern Europe than either  California or Oregon. The combination of a base elevation of over 300 meters,  and being surrounded by mountains up to 2,000 meters is responsible for Central  Otago's frequently severe weather. While the summers are warm and dry, the  winters are cold, with substantial snowfall.  Harvest in Central Otago comes late—typically mid to late April.  The soil here is different than any other in  New Zealand, consisting of rough-edged schist over silt loam.  For all of these  reasons, Central Otago is especially well suited to producing world-class pinot  noir.

In 2001, a love of fly-fishing and sailing brought Dick to New Zealand.  While  touring Central Otago, he recognized the opportunity to produce world-class  pinot noir—wines on par with the greats of Burgundy.  He thus began his own wine  company: Drystone.