In 1993, the Foxes Island Estate Pinot Noir was one of the first single vineyard wines in New Zealand and has been the foundation of our Pinot Noir program for over three decades. It challenged the norms in New Zealand's early days of winemaking and has continually rewarded many with delight.

The ancient Awatere soils, warm days, cool nights, and dry Summer conditions are ideal for Pinot Noir.  The Estate is a blend of three Dijon clones planted 115, 667, and 777 and reflects the seven distinct terraces that curvaceously sit above, around, and alongside the Awatere River.  Those same curves are also found in the wine; they give movement, harmony, and form.

All Foxes Island Pinot Noirs undergo Indigenous fermentation by the yeast and bacteria from the vineyard, which imprint a unique thumbprint on the wine, one that cannot be replicated anywhere else in the world.  Indigenous fermentations are an integral part of the Foxes Island story and an authentic reflection of the land, the terroir; it's the secret sauce.

The 2013 indigenous ferment, is a stylish wine with strong lines and soft curves. Generous yet refined layers unfold their complexities slowly and methodically in the glass. Aromas of rose and aromatic red cherries lead to ripe dark fruit flavors underscored by savory herbs, sweet spice, and toasty oak that are long and sumptuous. 

The wine will continue to unfold over time, making this wine a delight to drink now, and over the next ten to fifteen years.

Crafted with conscience and a gentle hand in winemaking, the 2013 Pinot Noir is unfined and naturally vegan-friendly.