Autumn Vineyard Update 2025

It's Harvest time! 

By Gary Crabbe - Kinross Viticulturist

There’s a special energy in the vineyard today. The fruit is ripe, the sun is shining, and our team is handpicking the first Pinot Noir for this year’s Blanc de Noir.

Blanc de Noir, literally “white from black”, is a white wine made entirely from dark-skinned grapes. In our case, 100% Central Otago Pinot Noir. The key is in the pressing: the juice is gently extracted with minimal skin contact, which gives the wine its pale hue while preserving the bright, lifted fruit character Pinot is known for.

This season’s bunches are some of the best we’ve seen. The vines have had excellent sun exposure, leading to even ripening and beautifully balanced fruit. We’re seeing sugar levels around 23° Brix, remarkably sweet and concentrated, which gives us a strong base for a fresh yet expressive wine.

Each bunch is handpicked and cut at the base of the stem to preserve integrity. This hands-on approach minimises bruising and oxidation before the fruit reaches the press, crucial for a style that leans on finesse and purity.

Across Central Otago, vintage 2025 is shaping up to be a strong one. A warm, settled summer has produced clean fruit, moderate yields, and excellent concentration. Growers throughout the region are seeing solid ripeness, balanced acids, and good phenolic development, key indicators of a high-quality year. As always, timing is everything. The race is on to get fruit in before the autumn rains roll through.

We’re picking ahead of forecast showers, so it’s all systems go. There’s a great buzz across the vineyard today, everyone’s on form and moving quickly.

This year’s Blanc de Noir is shaping up to be vibrant, zesty, and bursting with personality. We can’t wait to see it come to life in a bottle, and share it with you soon.

Keep an eye out for our New Releases when these wines appear to try!