The 2025 Scout Pinot Gris comes from a new vineyard for us in Bannockburn, Central Otago. We love discovering sites with their own story to tell, and this one immediately stood out. It's a vineyard we'll be returning to.

The fruit was hand-picked when flavour, acidity, and ripeness found their sweet spot. The fruit was gently whole-bunch pressed, and a slow wild fermentation unfolded over five months in a mixture of stainless and old, large-format oak, building texture and complexity without imparting oak flavour. The result is a wine that speaks more of place than of winemaking.

A cool growing season has shaped a richer, more textural expression of Scout Pinot Gris. Layers of baked pear, ripe quince, and fragrant jasmine are carried by a bright mineral thread and the natural freshness that Central Otago does so well.

This is Pinot Gris with a little more substance—equally rewarding with freshly shucked oysters, salty snacks, or simply a glass at the end of the day.

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.