Pernod expands wild yeast focus

Pernod Ricard is adding an extra layer of interest to its Marlborough wine offer with the launch of Stoneleigh Wild Valley, a range of made using natural yeasts.

This extension to the group’s Stoneleigh brand is initially being made available only in the Australian and New Zealand markets and features two expressions: a 2015 Sauvignon Blanc and 2014 Pinot Noir.

Stoneleigh Wild Valley builds on work Pernod Ricard Winemakers New Zealand – not to mention other local producers – has already carried out into natural yeast in other parts of its Marlborough portfolio, most notably its upmarket Brancott Estate Chosen Rows and Letter Series B Sauvignon Blanc.

Introducing the new range, Stoneleigh winemaker Jamie Marfell explained: “While the winemaking intervention for this new range may be minimal, the care and dedication that goes into the wines is anything but.” He described the effect of using yeasts that occur naturally in the vineyard as “like capturing the essence of our Marlborough vineyards in a bottle.”

In particular, Marfell highlighted the wines’ “lifted, fruit-forward flavour profile”, which are given “added texture, palate-weight and flavour complexity” as a result of using wild rather than commercial yeasts.

The Pernod Ricard team hopes this move will broaden the appeal of its Marlborough wines, positioning the Wild Valley range as being especially well suited to drinking with food.