Mount Edward is one of the top estates in all of Central Otago. Iconic winemaker Duncan Forsyth is legendary in NZ for his Pinot Noir, Riesling and questionable fashion sense. (Sorry Duncan!) He has had “skin in the game” for a long time originally working for Chard Farm and Gibbston Valley wineries in the very early days of Central Otago wine production and planting his own vineyards back in the 90’s. While home base is still a diminutive winery in Gibbston Valley, Mount Edward now has great estate vineyard sites in multiple sub-regions of Central Otago: Lowburn, Bannockburn and Gibbston (plus a grower’s vineyard in Pisa). All of these vineyards, and the winery, are certified BioGro organic. The winemaking is very non-interventionist; wild yeasts, hand-plunging, almost no fining / filtration.  Production is very small with some of the wines being under 100cs total production. Duncan’s wines are defined by texture and purity. The fruit expression of his wines is always exotic, pure and bright. The Pinots have silky mouthfeel, well delineated tannins and the fruit / acid balance is always pretty darn near perfect. His Rieslings are typically racy, slightly off-dry wines, with intense drive, energy and mineral qualities. Mount Edward’s Chardonnay, largely attributed to assistant winemaker Anna (who trained at Domaine Roulot in Meursault) is a bright, mineral and lees driven wine with a Burgundian complexion and schist soil highlights. I am super pleased to be working direct with Mount Edward, I have great respect for Duncan’s wines and approach to life in general, his charismatic personality is easily found within the wines themselves.