This Pinot Noir is a regional blend of fruit grown at their Queensberry vineyard alongside fruit produced by their growers throughout the Queensberry, Bendigo, Pisa, Bannockburn and Gibbston sub regions of Central Otago.
An intense and lively number. Dark berry fruits and red fleshed plums abound on the nose, marrying well with rose petal, savoury spices and torn sage leaves. The palate has fresh juicy plum and cherry, gradually building to a plush core of dark berry fruits wrapped in a veil of fine velvety tannins. A vibrant burst of acidity provides freshness, while teasing the palate out to a lingering finish.
Fruit was hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre-fermentation maceration before ferment with wild yeast. A small number of ferments contained up to 40% whole bunches where stem ripeness allowed. Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent between 24 and 32 days on skins prior to pressing to 225L oak barrels for maturation.
This Pinot Noir is a regional blend of fruit grown at their Queensberry vineyard alongside fruit produced by their growers throughout the Queensberry, Bendigo, Pisa, Bannockburn and Gibbston sub regions of Central Otago.
An intense and lively number. Dark berry fruits and red fleshed plums abound on the nose, marrying well with rose petal, savoury spices and torn sage leaves. The palate has fresh juicy plum and cherry, gradually building to a plush core of dark berry fruits wrapped in a veil of fine velvety tannins. A vibrant burst of acidity provides freshness, while teasing the palate out to a lingering finish.
Fruit was hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre-fermentation maceration before ferment with wild yeast. A small number of ferments contained up to 40% whole bunches where stem ripeness allowed. Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent between 24 and 32 days on skins prior to pressing to 225L oak barrels for maturation.
