The 2024 Scout Pinot Gris is sourced from both the Lowburn and Bendigo subregions of Central Otago

The cool Lowbrun vineyard produced slow ripening fruit that developed deep flavour on the vine, while the warmer Bendigo site brings about a generosity in the wine.

The fruit hand harvested at optimal balance of sugar, acidity and flavour. In the winery, we took a very hands off approach, gently pressing the grapes before allowing wild ferment over the next 5 months in old, large format barrels. This gives great richness and texture without any oak flavour, and enhances the baked pear, and jasmine florals in the wine. A small portion of the fruit was crushed and fermented on skins for 2 weeks, like a red wine. Once blended back in, this gave the finished wine a hint of ginger and spice.

The cool climate has given us a richer, textural iteration of Scout Pinot Gris this vintage.

A wine for contemplation and salty food.

Pinot Noir x Pinot Gris. This is the wine you want to be drinking this summer!

Two varieties not often blended together, but have resulted in a bright, light, crunchy delicious red wine. Our ode to Beaujolais!

This wine is sourced from two vineyards in Central Otago. Carefully selcted from Bannockburn and Lowburn, the components of this wine were allowed to undergo spontaneous carbonic maceration over 7-14 days. After this time, the grapes were foot stomped and finished ferment on skins. Once pressed, it was aged in old oak for 6 months before bottling in September.

Serve slightly chilled.

A pure, unbridled expression of Central Otago Pinot Noir — vibrant, structured, and deeply rooted in place.

This wine comes from the Muirkirk Vineyard on Felton Road, in the heart of Bannockburn. The site is a patchwork of wind-blown loess, silty clay, and dense clay-loam over layers of schist and quartz gravels — a classic Bannockburn soil profile that offers both power and precision. These soils lend natural concentration, fine tannin structure, and a deep sense of minerality to the wine.

Hand-picked Clone 5 Pinot Noir was wild fermented with 30% whole bunch. Ferments were gently worked — pumped over and only lightly plunged — to preserve finesse and avoid over-extraction. After 30 days on skins, the wine was pressed and matured in French oak barrels (10% new) to add subtle depth without overshadowing the vineyard character.

Bright, energetic and focused, with silky tannins and a long, mineral finish. A wine that speaks clearly of Bannockburn and the soils of Muirkirk.