Marlborough Pinot Noir



The Ribbonwood wines are made by Andrew Hedley, an Englishman from Gateshead with...

a PhD in Applied Chemistry. Andrew moved to New Zealand in 1993; five years later, he began pursuing his passion for winemaking. The name of this range comes from the Ribbonwood trees, New Zealand's tallest native deciduous species, which grows around the vineyard in Renwick. Sensitive to the environmental responsibility they have for their surroundings, Andrew and his team have also planted more than 1,000 native shrubs and trees to enhance the biodiversity of the vineyard and improve their wastewater management systems. They also use light-weight bottles and recycled cartons to reduce their carbon footprint.

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Ribbonwood specialises in fruit from mature to old vines in Marlborough’s Wairau Valley. The alluvial soils here were formed by the sedimentation of the Wairau River. A high content of stones in the soil helps to radiate heat back into the canopy, aiding ripening.

Vintage Information

Warm spring weather created early flowering and early ripening. The vines were very low yielding, with smaller berries than usual, which led to increased concentration and quality in the 2015 wines.


This wine is produced in a modern Marlborough style. In the cellar, they have dozens of small lots being fermented in individual tanks of varying sizes. This allows plenty of room to handle a multitude of picking times, yeast strains and temperatures, resulting in optimal blending options. The Pinot Noir was aged in French oak for eight months prior to bottling to give a superb balance of summery fruits and smoky undertones.

Tasting Notes

Lush and rounded on the palate with dark and summer fruit compote flavours, along with some savoury, smoky bacon and dried herb notes. This is a charming wine with good intensity and tannin structure. Some gentle supporting oak and dark chocolate flavours linger on the finish.

Vintage Information

Vintage 2015
Grape varieties 100% Pinot Noir
Region Marlborough
Winemaker Andrew Hedley
Alcohol (ABV) 13.5%
Acidity 6g/l
Wine pH 3.74