Inspired by Michael Seresin’s own connections and interests, we are a new world winery with an old world approach - we are in no hurry when it comes to our wines. We let the wild yeasts that live in our vineyard ferment the grape juice into wine. Working this way does take a little more time, but we get wines with added savouriness and with more mouth watering textures and flavours. They also show a unique sense of place. We let all our wines spend time in barrel or bottle before release. Good things come to those who wait.
90+ Points - The Wine Advocate
"Pale ruby colored, the 2013 Noa Pinot Noir offers a lovely red cherry, black raspberry and violet nose with an undercurrent of baking spices and forest floor. The light to medium-bodied palate reveals a firm structure supporting the perfumed fruit and finishing with layers of earth and herb flavors." - Lisa Perrotti-Brown