The winery was designed and constructed in 1902 by the New Zealand government as the country’s first viticulture research station. It was originally headed by government viticulturist Romeo Bragato. Bragato was considered a key player in establishing New Zealand’s fledgling wine industry. The New Zealand annual Winegrowers conference and awards are named after him. After the New Zealand Government’s ownership, the winery was operated by Rongopai wines from the 1990s until 2007. It was then run as a contract winemaking and bottling facility where all winemaking and bottling equipment has been upgraded to modern winemaking specs. Invivo’s move to the historic winery followed a $2 million equity crowdfunding raise, the first New Zealand Company to reach the $2 million statutory crowdfunding limit.
Central Otago, New Zealand
100% Pinot Noir
2016 was a good and bold year for Central Otago. Concentration levels more akin with 2014 but with slightly firmer tannin structures so steps were taken to maximize the power but not at the expense of elegance. A really nice year that will be long lived and much enjoyed.
Hand harvested fruit was de-stemmed into small open fermenter’s and left to cold soak for around 7-10 days until the musts warmed enough for indigenous yeasts to initiate fermentation. The small parcels were then hand plunged 3 times a day and left on skins for up to 3 weeks post fermentation. The lightly pressed young wines were then transferred under gravity to new (35%) and seasoned Burgundy barriques (Saury, Francois Frere, Mercurey, Demptos). The wine was left to undergo malolactic fermentation in the spring and finally blended in late summer.
Bold, vibrant black cherries, raspberries, subtle thyme, espresso toast all erupt. The nose compels you to taste. Huge and expansive in the front palate, following through beautifully and seamlessly all the way to the very back of your senses, waves of sweet dark berries with a creamy, savory baseline and a tight, fresh finish.