Pinot Noir, Pinot Gris & Riesling, Nelson, New Zealand  

A zero-zero red-white blend to confound and enchant. Partners Josefina Venturino & Alex Craighead started Kindeli in 2014 after spending the beginning of their careers in conventional winemaking. They now farm organically and opt for ingredients such as seaweed, compost and bat guano(!) to aid their vines. Between the rows you’ll find local trees, a small creek & plenty of wild cover-crops singing with life. Whole bunch aromatic and savoury pinot noir and citric, spiced pinot gris are co-fermented for four days, before being blended together. The wine is then aged in amphora for several months, topped up with zippy riesling, and bottled, unfined, unfiltered, and without sulphur. Cherry ferment, tomato leaf resin, prune filling, dogwood, and animalistic fringe & smoke rings. Pour alongside times of hibernation, or as one importer recommends, with chicken nuggets and maybe a SpëCiAl sauce.