The advantage Mt Edward has over many other Central Otago labels is their diversity of fruit and vineyards. Fruit sources are Bannockburn, Lowburn and Gibbston. The Pinot Noir is traditionally made, vinified in open fermenters by indigenous yeasts and employing hand plunging.. The wine spends close to a year in French oak, some 25% being new.  From 2006 vintage the vineyards had been converted to organic practices. Central Otago is perfect for this style of growing due to the low humidity, low disease, the cold winters killing the bugs. Mt Edward also use their grape marc (left over grape skins) which helps lower the nitrogen. Being organic has many positives one being it is physically easier for the staff to manage but more importantly it is better for the vines and also allows the vines to express the character of the soil they grow. By growing organically the vines are forced to go deeper into the soil and sub soil and thereby creating their uniqueness.  Mt Edward Pinot Noir 2008 (17.0/20) had a slightly candied lift to the nose with a very youthful cherry/berry and spice flavour, but in an elegant style. This wine had just been bottled and still needed time to express itself. Subtle oak and a nice mineral characters were present. 2008 was a long vintage with no big highs or lows.  SD/RC May 09