The wines of te kairanga are undeniably shaped by martinborough's climate, where vineyards experience the coldest and longest growing season in new zealand. With such challenging conditions, production is tiny. But as you’ll taste here, the quality is superb. Some of te kairanga’s vineyards sit on the original land farmed by john martin, the 1880s founder of the region – hence this wine’s name – while others are spread across a variety of terroirs ranging from a former riverbed to a cool, elevated plot. Only non interventionist winemaking techniques are used in this wine, including fermentation with wild yeasts. It’ll continue developing for up to 20 years thanks to the skill of award winning winemaker john kavanagh, who has more than 30 pinot noir vintages under his belt. You'll find it elegant and aromatic with flavours of red plum, blackberry and bramble fruits. Its rich texture and subtle spice notes make it an ideal pairing for roasted meats, especially venison, duck or turkey.