"Nik and Jessica Mavromatis make a bit of natural wine under the Ekleipsis label. They produce 56 cases of the Pinot Nouveau, 200 cases of the Pinot Gris/Chardonnay and also an underwater rosé from barrels sunk in a lake." -- Jamie Goode
What The Critics Say
Winemaker notes on current 2018 vintage
2018 Pinot Nouveau
I made this with fruit from two
BioGro certified vineyards, one
growing on Waipara gravels along
the river terrace in sunny North
Canterbury. The other was slightly
further north on the calcareous clay
soils of Omihi.
Partial carbonic maceration, one parcel of fruit was fermented as whole bunches
under CO2 and wrapped tightly in an open top vessel for two weeks. Foot crushed,
left for 48 hours then pressed and racked into a stainless steel variable capacity tank
to undergo partial malolactic fermentation. The second parcel of fruit was
destemmed and underwent wild fermentation. After 28 days it was pressed into one
very old french oak barrel and left to undergo malo.
Blended at bottling with the tiniest addition of S02, at a rate of 7ppm so while not
entirely sulfur free it is extremely low. It has only been through coarse filtration and
hand capped with crown seals.
Carmine in colour with light pinot-esque viscosity. Playful "carbonique"
effervescence in the mouth, enhanced when chilled slightly. Tannins are subtle, and
acid is balanced between sweet ruby fruits and gamey darker spices, think incense,
Kalamata olive brine, allspice, cloves and subtle mace."
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