Pinot noir from the Otago region on New Zealand’s south island is the country’s flagship red wine. Nick Mills of Rippon says Otago’s glacial, schistous soils means its Pinot Noir should resemble efforts from Switzerland or Austria rather than those from Burgundy.

Winemaking: ‘The increased use of whole bunches in fermentation is producing more complex wines with greater cellaring potential’, says Bob Campbell MW (Decanter World Wine Awards 2017, p.211).