Easthope Family Winegrowers
"On a small property on a bluff overlooking the Ngararuro River, Rod Easthope and his wife Emma have established an intriguing vineyard planted to Cabernet Franc and Gamay. While the former Craggy Range winemaker waits for those vines to mature enough to yield fruit, he's been sourcing grapes from a few select Hawke's Bay vineyards and crafting the wines with as little intervention as possible. All are made without added yeasts; the Gamay (now in its third vintage) is made without any added sulfur, while the Chenin Blanc and Chardonnay remain unsulfured until bottling. These are raw yet elegant expressions of their grape variety and place." Joe Czerwinski, Wine Advocate
Only 85 cases were made and we were lucky to get a few of them. Now is your chance to savor and enjoy the only New Zealand Gamay Noir exported to the United States.
91/100 Points, Joe Czerwinski, Wine Advocate: "Wild-fermented as whole clusters, foot-stomped, aged in old barriques and without any added sulfur (even at bottling), the 2017 Gamay fits every definition of natural wine. It's also frankly delicious, with stemmy-floral-herbal notes that accent cherry and raspberry fruit. Medium-bodied, it's juicy and mouthwatering, with faint notes of peppery spice on the long, silky finish. Drink it over the next 2-3 years."
Only 53 cases were made, but we were lucky to get a few of them before the winery SOLD OUT! Don't wait.
92/100 Points, Joe Czerwinski, Wine Advocate: "The 2017 Skeetfield Vineyard Chardonnay was barrel-fermented in one-year-old puncheon and barrique, without added yeast or sulfur, and underwent full malolactic in the spring following harvest, spending ten months on the lees prior to sulfuring and bottling. It offers subtle aromas of toasted grain, ripe apples and white peaches, plus a hint of honey, and it has a medium-bodied palate and a crisp, elegant finish."