Bubbles, bubble everywhere, and not a drop to drink.. yet. Nelson Pinot Noir that has undergone a carbonic bubbly maceration and then spiked up with a hit of Brettanomyces for an extra bubble kick. Drink slightly chilled.
Wild Wines from our Wild Workshop made in collaboration with Kindelli’s Alex Craighead. Our aim is to push the boundaries and challenge the notions of what fermented grapes can be. Try something new.
Variety: Pinot Noir