Product Information:
Made of 41% Gewurztraminer, 33% Pinot Gris, 26% Riesling the Cross Breed displays lifted aromas of rosewater and jasmine. As it opens up there is preserved apricot and confection nuances and dried apple. The palate is fruit forward, with ripe stone fruit giving the illusion of sweetness ahead of a saline core of fine sinewy skin derived tannin. A bead of bright acidity brings focus, drawing the palate to a long lingering finish reminiscent of white peach stone and fennel.
The fruit for the Cross Breed was Hand picked, destemmed and combined into a small open fermenter where it was allowed to ferment naturally in the same fashion as their Pinot Noir. 28 days on skins with gentle cap management has provided a fine structural tannin profile and extraction of the characteristic orange hue from the grape skins.
Maker:
In late 2004, John Valmorbida, went on a spontaneous trek up to a hilltop restaurant near Queenstown. In awe wild goats that traverse Central Otago's rugged mountains, we named the vineyard Nanny Goat. This name embodies Nanny Goat's connection to the land and the spirit of exploration that drives our winemaking journey. ‘Nanny Goat Vineyard’ perfectly encapsulates their determination to succeed, adapt and thrive in the rugged and often extreme climates of Central Otago; much like the nimble and sure-footed wild goats of the region have done long before their arrival.
From their inaugural release of Pinot Noir in 2005, Nanny Goat Vineyard has strived to produce wines with elegance, concentration and balance whilst allowing each individual parcel of fruit to tell its unique story.
Nanny Goat Estate Vineyard sits between 270m and 290m above sea level spread across two ancient, North East facing terraces. This region experiences climatic extremes with scorching hot summers, fleeting autumns, and brutally cold winters. Indeed, these are challenging conditions for producing world-class cool climate Pinot Noir and Chardonnay. Successive periods of glaciation and recession, followed by erosion by Mata Au / Clutha River have shaped the Nanny Goat Estate landscape by creating distinct terraces of alluvial soils that are a mosaic of loess, gravel, schist and mineral quartz. Generations of farming and the associated cultivation of lucerne (pasture legume) and other feed crops have added organic matter to the wind blown loess topsoil providing us with a nice balance between vine vigour and free draining attributes.
Central Otago unique terroir produces wines of extraordinary intensity and distinction that show varietal and regional definition. The soils are free draining, with poor natural fertility. These challenging conditions for producing world-class cool climate wines are integral in our pursuit of magic.
Vineyard:
Winemaker Alan Peters-Oswald, grew up in the small town of Roxburgh, not far from Central Otago's winegrowing sub-regions. This proximity instilled in Alan a love of the rugged beauty and boldly contrasting extremes of this unique terroir. Each vintage, Alan and the team work closely to produce wines that are expressive not only of Central Otago but also of vintage conditions. Handpicked and hand sorted, the utmost care is given to all fruit before spending time in open top stainless steel tanks for fermentation. Alan seeks to retain as many whole berries as possible and whole bunch components are crucial to creating detailed and textured wines. Nanny Goat's Pinot Noirs see between 11-13 months in 225 litre French oak barriques - between 35-40% new oak each year. Nanny Goat Chardonnay also spends 9 months in barrel; 500 litre French oak puncheons.
Nose - Candied Ginger, Apricot, Wild Honey Florals
Intriguing aromas of candied ginger, apricot, bees wax, white florals and green pear abound on the nose.
Palate - Green Pear, Quince, Citrus
Fine grained tannins provide a textural entry to the palate, melting away to reveal a generously proportioned mid palate of pear, quince and citrus fruits.
Finish - Crisp, Herbaceous, Mouth-watering
Refreshing wine with high energy with a a crisply herbaceous finish.
Pale, clear orange. A dried spice nose with crushed seed and medicinal herb aromas lead to a broadly firm and grippy palate with subtle cherry, green apple, herb and yellow plum flavours which take on a white pepper and savoury tone on the drying, root spice finish. Very young and drying currently, the structure is quite dominant and needs time to meld into the wine. It is otherwise clean and fruit-focused, although presently lacking a bit in character. - Stephen Wong, The Real Review, 90 Points.
The Finer Details
Style - White Wine
Varietal - 41% Gewurztraminer, 33% Pinot Gris, 26% Riesling
Country - New Zealand
Region - Central Otago
Vintage - 2024
Bottle Size - 750ml
ABV - 13%
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