Clyde Sowman is the producer of this rock stadium natural Pinot, from his small (five hectare) estate in Marlborough, NZ.

Fermented in new oak barrels, from hand harvested fruit, using only the natural yeasts from the grape skins, and with 50mg/l of sulphur the only addition.

Full bodied for a Pinot, this is a flavour explosion – ripe fruit, new oak barrels, high toast rate. Raspberry, strawberry, vanilla. A grain of tannin that cries out for food – baked mushrooms with garlic, stilton cheese or, let’s face it, a medium rare steak.