18.5K Vineyard Ferment Pinot Noir 2022 – Waipara Valley, New Zealand

Overview

The 18.5K Vineyard Ferment Pinot Noir 2022 is a 100% Pinot Noir from Waipara Valley, New Zealand, one of the most suitable regions for this variety. Alcoholic fermentation is carried out directly in the vineyard, with about one-third of the grapes whole cluster, a technique that allows maximum expression of the fruit and the vineyard’s characteristics. This wine represents Giacomo Baraldo’s international project, extending his Tuscan experience into a completely different territory while maintaining respect for the environment and the natural cycles of the vineyard. Production is limited to 1,400 bottles, ensuring artisanal care and constant attention at every stage of the process. Its aromatic structure and fine tannins make 18.5K an elegant, balanced wine, ideal for Pinot Noir enthusiasts.

Wine History

The 18.5K originates from Giacomo Baraldo’s idea of producing a high-quality Pinot Noir outside Italy, bringing his Tuscan experience to New Zealand. Waipara Valley, with its cool climate and diverse soils, is ideal for this variety. Manual harvest allows rigorous grape selection, while vineyard fermentation, already tested in Italy, is applied here respecting both fruit and local characteristics. The 2022 vintage demonstrates balance between freshness, structure, and aromatic complexity, confirming Baraldo’s philosophy of combining tradition, attention to detail, and controlled innovation. The wine reflects the precision of the vineyard and the influence of New Zealand’s climate while maintaining the producer’s vision.

Vineyard Philosophy

The vines producing 18.5K Pinot Noir are carefully tended, favoring manual and natural practices. Treatments are limited and scheduled according to climatic conditions, with particular attention to soil fertility and biodiversity. Spontaneous grass cover is maintained to preserve soil structure and support plant health. Manual harvesting selects only the best clusters, with low yields to guarantee aromatic concentration and consistent quality. This vineyard approach reflects a commitment to sustainability and territorial care, fundamental to producing a Pinot Noir that faithfully expresses the New Zealand terroir and varietal characteristics.

Winemaking

Fermentation of 18.5K Vineyard Ferment Pinot Noir 2022 takes place directly in the vineyard, with about one-third of the grapes whole cluster. This method develops aromatic complexity and structure without compromising the elegance of Pinot Noir. After fermentation, the wine ages 10 months in barriques, followed by 2 months in stainless steel and 6 months in bottle. Minimal SO₂ is added, and clarification or filtration is almost absent, preserving the natural integrity of the wine. The result is a balanced, refined, and intense Pinot Noir that offers a rich and harmonious tasting experience with notes of red fruit and delicate spices.

Tasting Notes and Pairing

Color: bright ruby red.
Nose: elegant aromas of cherry, wild strawberries, delicate spices, and a light earthy note.
Palate: fresh and silky, with delicate tannins, lively acidity, and a persistent mineral finish.
18.5K pairs perfectly with duck, lamb, light game, mushroom risotto, and medium-aged cheeses. Serve at 14–16 °C in large glasses to enhance aromatic complexity and freshness. Can be enjoyed immediately or cellared for 6–8 years.

Technical Sheet

• Appellation: Pinot Noir – Waipara Valley (NZ)

• Grapes: 100% Pinot Noir

• Vintage: 2022

• Harvest: manual

• Vinification: alcoholic fermentation in vineyard, 1/3 whole cluster

• Aging: 10 months barriques, 2 months steel, 6 months bottle

• Production: 1,400 bottles

• SO₂ added: minimal

• Serving temperature: 14–16 °C

• Aging potential: 6–8 years

Giacomo Baraldo – Vigneron in San Casciano dei Bagni

History

The passion of Giacomo Baraldo for wine was born during his eighteenth birthday, when two bottles opened by his father revealed the evocative power of aromas and flavors. From that moment, his vocation became study, research, and experimentation. After high school, he pursued a degree in Viticulture and Enology, and in 2009, together with his father, planted the first vines of Sangiovese, Merlot, and Cabernet Sauvignon in the Bossolo vineyard, a 0.6-hectare plot at 515 meters above sea level. His training expanded with international experiences in Bordeaux, Patagonia, New Zealand, and especially Burgundy, at the prestigious Domaine de Montille. Returning to Tuscany in 2016, Giacomo began producing wines that reflect the soul of the territory, combining tradition and innovation.

Philosophy in the vineyard

The management of Giacomo Baraldo’s vineyards is based on respect for the environment and the enhancement of soils. All parcels are covered with spontaneous grassing, essential to preserve soil structure and fertility. Work is carried out almost entirely by hand, following an artisanal philosophy that prioritizes quality over quantity. Treatments are limited to copper and sulfur, applied carefully according to seasonal trends and weather conditions. In June 2017, the entire Bossolo vineyard was replanted with pure Sangiovese, while on the western slopes of Monte Cetona, the “l’Affacciatoio” vineyard was planted with Grechetto and Chardonnay. Complementing this mosaic are the historic plots of Vigna Pozzone and Vigna Caccialupi, a testament to viticulture seeking balance and sustainability.

Approach in the cellar

The winery of Giacomo Baraldo represents the meeting point between his international experiences and respect for local peculiarities. Harvesting is always manual, with yields limited to 1–1.3 kg per vine, ensuring grapes of great aromatic concentration. Winemaking is conducted with careful use of technology, avoiding forced interventions and favoring spontaneous fermentations or selected yeasts adapted to each variety. Aging takes place in steel, wood, or cement depending on the style, with the goal of enhancing freshness and expressive finesse. Every choice in the cellar reflects the desire to preserve varietal purity and territorial identity, particularly the unmistakable character of Sangiovese.

A project between Tuscany and New Zealand

Alongside his Tuscan production, Baraldo also carries out a fascinating project in New Zealand, where he vinifies Pinot Noir in Waipara Valley. This international experience enriches his path, confirming an open-minded vision. However, his roots remain in San Casciano dei Bagni, where wines express the depth of the soils and the vocation of the vineyards. Today, the estate represents a dynamic reality, able to combine scientific rigor with artisanal sensitivity, creating wines that stand out for elegance, territorial expression, and aging potential.