A carbonic macerated blend of Pinot and Syrah. Crunchy, bright and super fresh. Tasty as!
Kindeli Tinto is a beautiful blend of 90% Pinot Noir, 5% Syrah and 5% Petit Verdot. A bit of extended skin maceration, carbonic maceration and whole bunch pressing goes into the mix here, resulting in a really expressive and wonderfully complex red with oodles of freshness and drinkability.
Wine: Alex Craighead Kindeli Tinto
Producer: Alex Craighead
Region/Country: Nelson, New Zealand
Grape/s: Pinot Noir, Syrah, Petit Verdot
Production Method: Organic farming. Wild fermentation following whole bunch pressing. Proportion undergoes Carbonic Maceration.
Style: Generously fruit forward with lovely broad spectrum of red and blue berry flavours. Subtly spicy and cloudy.
Pairing Suggestion: Game, charcuterie, all on its own!
Variety: Pinot Noir
Profile: Known as the Heartbreak grape owing to its tumultuous nature in the vineyard. Pinot Noir is best suited to cooler regions, including most famously Burgundy in France where it produces the most sought after and expensive wines in the world. Thin skinned and early ripening, Pinot is a very transparent variety, capable of showing subtle differences in terroir and pronounced regional character. Flavours found in young Pinot include raspberries, strawberries, cherries and violets; with time these evolve into a bouquet often reminiscent of game, liquorice and autumnal undergrowth.
Classic Regions: Burgundy, Loire Valley, Alsace (France), Baden, Ahr (Germany), Yarra Valley, Tasmania, Mornington Peninsula (Australia), Walker Bay (South Africa), Russian River Valley, Oregon (USA)
The Nelson wines are now made from Alex Craighead’s organically certified home block in the Upper Moutere valley. Sauvignon Blanc, Riesling, Pinot Gris, Gewurztraminer, Chardonnay, Pinot Noir, and Syrah are grown here. The organic regime involves using sulphur, seaweed, compost, bat guano, and copper (only when absolutely necessary) to maintain the health of their vines. In an age of manipulation and science these wines are a product of the “unlearning” of much of what Alex was taught in his studies and work experiences. These are “living” wines and will evolve from every tasting.