The Porter Noir is a beer from way out of left field. A 6.6% Porter was aged for four months in Pinot Noir Wine Barrels acquired from local winery Kumeu River. The barrels were only gently hot water rinsed before use to retain the wine charter and also the native yeasts in the wood. The four month maturation in the barrel develops the palette with gentile woody tannins and fruits of the forest from the previous resident. Combined with the remnants of chocolate and soft acidity from the native yeasts creates amazing mouth feel with a long drying finish. The secondary fermentation in the bottle was carried out with the native yeasts from the barrel, namely brettanomyces. This is the same yeast used to bottle condition the famous Belgian Trappist beer Orval. The brettanomyces character dominates the aroma. Layers of complexity, red currents, earthy gumboots, a stroll through the barnyard?? All very interesting stuff. The beer has been conditioned in 750 ml Champaign bottles for 6 months prior to release and with correct cellaring will continue to improve for up to 3 years.