The grapes for our Vergence label may not always come from our home vineyards, and here we sourced some premium fruit from Central Otago that we felt would be perfect for the style of wine we wanted to make. Vergence is all about experimentation, so for our first red of the series we’ve opted for a 100% whole bunch, carbonic and naturally fermented Pinot Noir. The whole bunches were loaded into a tank containing a small amount of juice at the bottom, and then sealed to create an oxygen free environment. The juice began to ferment and release CO2, causing intra-cellular fermentation within the intact berries above. After approximately a week, the lid was removed and the bunches softly trodden under foot so that the rest of the primary fermentation could take place. The wine was then aged in French oak for one year, and bottled free from fining or filtration.