Carrick

Nestled at the southern end of one of the broad glacial river valleys surrounded by the Cairnmuir
and Carrick mountain ranges, Carrick is situated within the unique micro climate of Bannockburn
in Central Otago. Carrick is certified Bio-GroNZ organic. Vineyards are managed sustainably and
yields are low. In order to produce exceptional wines; pruning, shoot positioning, shoot and fruit
thinning, leaf plucking and picking are carried out by hand. There is extensive use of cover crops to
encourage natural biodiversity and useful insects and we are rewarded by the numbers of beneficial
birds that live in the vineyards. The “must” from the winery along with other organic material is
composted and fed back to the vineyards. The compost heaps are also the territory of our free range
hens who roam the vineyard and provide eggs for the restaurant.

The Pinot Noir is Carrick’s flagship wine. The Pinot Noir grape blocks are picked as the winemaker
determines, by taste and ripeness. Each parcel is fermented separately following a cool soak in open
fermenters using wild yeasts and usually with a proportion of whole bunches. The grapes are hand
plunged several times a day until the wine is dry. The winemaker then determines the optimum
time for the wine to go to barrel. This is probably one of the most important stages in winemaking
and is a process that should not be hurried. The wine is gravity fed to the French oak barrels in the
underground cellar, where they are aged for 12 months. Bottling follows tasting, assessment and
blending.

Other varieties include Chardonnay, Sauvignon Blanc, Pinot Gris and Riesling. Key figures are
Principal, Steve Green, Winemaker, Francis Hutt and Viticulturist, Blair Deaker.

2015 Pinot Gris
93 Points – By Sam Kim

2015 Sauvignon Blanc
Four ½ Stars – By Sam Kim

2015 Chardonnay
Five Stars – By Raymond Chan
91 Points – By Sam Kim

2015 Unravelled Pinot Noir

2013 Pinot Noir
Wine of Show & Best Red Trophies – Aus & NZ Organic Wine Show
95 Points – Gourmet Traveller Wine
18.5/20 Points – By Raymond Chan