Amisfield Breakneck Reserve Central Otago Pinot Noir 2019
- French oak
- Red & purple fruit
- Elegant acidity
- Silky tannins
Classic Pisa sub regional flavours of deep, plush red and purple fruit. A nuanced palate, brought on by the mild vintage is framed by fine silky tannin, interwoven with elegant acidity. There is persistence of flavour and length to the finish which will benefit from aging for the next decade.
Fruit is sourced from various parcels across the estate and a barrel selection is chosen by our winemakers as most representative of our site and of the vintage. This is the fourth iteration of a barrel selection from our vineyard and our first BioGro certified organic Pinot Noir release.
The 2019 growing season was close to the mean after 2018’s unprecedented heat. Vines flourished with rain falling through the season. Early shoot thinning ensured balanced growth and healthy bunches with good fruit concentration. Numerous cold snaps during harvest meant there was a diligent need for frost fighting at day break.
Hand-harvested fruit was cold-soaked for up to five days before natural fermentation began. Gentle, selective timing of hand-plunging during fermentation helped to extract delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in the ferments. Maturation was 16 months in 30% new tight-grain French barriques.
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Amisfield Breakneck Reserve Central Otago Pinot Noir 2019
Amisfield Breakneck Reserve Central Otago Pinot Noir 2019
- French oak
- Red & purple fruit
- Elegant acidity
- Silky tannins
Classic Pisa sub regional flavours of deep, plush red and purple fruit. A nuanced palate, brought on by the mild vintage is framed by fine silky tannin, interwoven with elegant acidity. There is persistence of flavour and length to the finish which will benefit from aging for the next decade.
Fruit is sourced from various parcels across the estate and a barrel selection is chosen by our winemakers as most representative of our site and of the vintage. This is the fourth iteration of a barrel selection from our vineyard and our first BioGro certified organic Pinot Noir release.
The 2019 growing season was close to the mean after 2018’s unprecedented heat. Vines flourished with rain falling through the season. Early shoot thinning ensured balanced growth and healthy bunches with good fruit concentration. Numerous cold snaps during harvest meant there was a diligent need for frost fighting at day break.
Hand-harvested fruit was cold-soaked for up to five days before natural fermentation began. Gentle, selective timing of hand-plunging during fermentation helped to extract delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in the ferments. Maturation was 16 months in 30% new tight-grain French barriques.
Original: $136.58
-65%$136.58
$47.80Product Information
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Description
- French oak
- Red & purple fruit
- Elegant acidity
- Silky tannins
Classic Pisa sub regional flavours of deep, plush red and purple fruit. A nuanced palate, brought on by the mild vintage is framed by fine silky tannin, interwoven with elegant acidity. There is persistence of flavour and length to the finish which will benefit from aging for the next decade.
Fruit is sourced from various parcels across the estate and a barrel selection is chosen by our winemakers as most representative of our site and of the vintage. This is the fourth iteration of a barrel selection from our vineyard and our first BioGro certified organic Pinot Noir release.
The 2019 growing season was close to the mean after 2018’s unprecedented heat. Vines flourished with rain falling through the season. Early shoot thinning ensured balanced growth and healthy bunches with good fruit concentration. Numerous cold snaps during harvest meant there was a diligent need for frost fighting at day break.
Hand-harvested fruit was cold-soaked for up to five days before natural fermentation began. Gentle, selective timing of hand-plunging during fermentation helped to extract delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in the ferments. Maturation was 16 months in 30% new tight-grain French barriques.
