Where is the coolest place in the world for Pinot Noir? Well, Central Otago of course, which is just where this tasty morsel comes from. Dense plum, blueberry and raspberry flavour but still with that beautiful perfume that great Pinot Noir is all about. Earth, spice, and some velvet tannins – great Pinot, great price, what else do you need?
This luscious Central Otago Pinot Noir is loaded with black cherry fruit typical of the region, overlaid with spice and leather, dried thyme, bramble and violet notes, all with an appealing foresty edge. It’s medium-bodied with stylish silky tannin and impressive length of flavour. Team it up with braised goat shoulder.
Vinification: Hand-picked fruit was de-stemmed and cold soaked for up to 7 days at 6˚C before being fermented using naturally occurring yeasts in open top stainless steel fermenters. Selected ferments received up to 30% whole bunch and up to 32 days total time on skins before pressing.
Maturation: Gently pressed and briefly settled, the wine was then transferred to French oak barriques (225L) to undergo natural MLF and mature for 8 months before racking and blending. The resulting blend contains approximately 7.5% whole bunch and 15% new French oak.
Appearance: Ruby red.
Aroma: The nose is bright and intriguing, with layered red and blue berry fruits, spice, florals, cola, wet earth and bramble.
Palate: The palate is packed full of red cherries, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fine acidity paired with a robust yet fine grained tannin structure lifts the palate towards a satisfying finish.