Chèvre Chaud Collection (TRADE EXCLUSIVE)
This is this seasons hottest collection of Pinot's not to be missed!
Hailing from Central Otago, The Nanny Goat Vineyard was named after the wild goats that roam the mountainous terrain of Central Otago. This name came about somewhat serendipitously in late 2004 during a trek to a restaurant nestled high above the picturesque town of Queenstown, which despite being planned as a relaxing stroll quickly deviated from the defined walking track to those roamed by these deligthful creatures. The name stuck being fair reflection of the winemakers determination to succeed, adapt and thrive in the rugged and often extreme climates of Central Otago.
Colelction Includes:
3 x Super Nanny Central Otago Pinot Noir 2017
A wine of contrasting elements – equal measures of Dark seductive plum fruit and lifted ethereal floral aromas combine to give an aroma profile that beguiles the senses and demands lengthy contemplation. The palate layers rich wild berry fruits with dark chocolate and a taut minerality, finishing with a blanket of fine tannin and a refreshing streak of bright acidity.
Every season there are inevitably one or two parcels of fruit that stand head and shoulders above the rest in the vineyard and it is these which make Super Nanny Pinot. Hand picked and hand sorted to ensure only the best quality fruit makes it into the fermenter. Cold soaked for 6–8 days with 15% whole bunches included. Natural fermentation with up to two plunges daily at peak of ferment. 31 days on skins total before being pressed, settled for 24 hours and run to 225L French oak barrels (40% new) for 13 months where the wine underwent natural Malo Lactic fermentation. Racked twice before being bottled without fining or filtration.
Seal: Screw Cap - Alc: 14%
3 x Nanny Goat Central Otago Pinot Noir 2017
The nose is dense and intriguing, with layered black and blue berry fruits, toasted spice, cola and an ethereal fl oral lift. The palate is velvety and plush up front, brimming with wild berry fruits, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fi ne acidity brightens the mid palate, blending seamlessly with a veil of powdery fine tannins to lift the palate towards a satisfyingly elegant finish.
Hand-picked fruit was destemmed 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. Gently pressed and briefl y 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.
Seal: Screw Cap - Alc: 13.5%
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Chèvre Chaud Collection (TRADE EXCLUSIVE)
Chèvre Chaud Collection (TRADE EXCLUSIVE)
This is this seasons hottest collection of Pinot's not to be missed!
Hailing from Central Otago, The Nanny Goat Vineyard was named after the wild goats that roam the mountainous terrain of Central Otago. This name came about somewhat serendipitously in late 2004 during a trek to a restaurant nestled high above the picturesque town of Queenstown, which despite being planned as a relaxing stroll quickly deviated from the defined walking track to those roamed by these deligthful creatures. The name stuck being fair reflection of the winemakers determination to succeed, adapt and thrive in the rugged and often extreme climates of Central Otago.
Colelction Includes:
3 x Super Nanny Central Otago Pinot Noir 2017
A wine of contrasting elements – equal measures of Dark seductive plum fruit and lifted ethereal floral aromas combine to give an aroma profile that beguiles the senses and demands lengthy contemplation. The palate layers rich wild berry fruits with dark chocolate and a taut minerality, finishing with a blanket of fine tannin and a refreshing streak of bright acidity.
Every season there are inevitably one or two parcels of fruit that stand head and shoulders above the rest in the vineyard and it is these which make Super Nanny Pinot. Hand picked and hand sorted to ensure only the best quality fruit makes it into the fermenter. Cold soaked for 6–8 days with 15% whole bunches included. Natural fermentation with up to two plunges daily at peak of ferment. 31 days on skins total before being pressed, settled for 24 hours and run to 225L French oak barrels (40% new) for 13 months where the wine underwent natural Malo Lactic fermentation. Racked twice before being bottled without fining or filtration.
Seal: Screw Cap - Alc: 14%
3 x Nanny Goat Central Otago Pinot Noir 2017
The nose is dense and intriguing, with layered black and blue berry fruits, toasted spice, cola and an ethereal fl oral lift. The palate is velvety and plush up front, brimming with wild berry fruits, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fi ne acidity brightens the mid palate, blending seamlessly with a veil of powdery fine tannins to lift the palate towards a satisfyingly elegant finish.
Hand-picked fruit was destemmed 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. Gently pressed and briefl y 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.
Seal: Screw Cap - Alc: 13.5%
Original: $129.20
-65%$129.20
$45.22Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This is this seasons hottest collection of Pinot's not to be missed!
Hailing from Central Otago, The Nanny Goat Vineyard was named after the wild goats that roam the mountainous terrain of Central Otago. This name came about somewhat serendipitously in late 2004 during a trek to a restaurant nestled high above the picturesque town of Queenstown, which despite being planned as a relaxing stroll quickly deviated from the defined walking track to those roamed by these deligthful creatures. The name stuck being fair reflection of the winemakers determination to succeed, adapt and thrive in the rugged and often extreme climates of Central Otago.
Colelction Includes:
3 x Super Nanny Central Otago Pinot Noir 2017
A wine of contrasting elements – equal measures of Dark seductive plum fruit and lifted ethereal floral aromas combine to give an aroma profile that beguiles the senses and demands lengthy contemplation. The palate layers rich wild berry fruits with dark chocolate and a taut minerality, finishing with a blanket of fine tannin and a refreshing streak of bright acidity.
Every season there are inevitably one or two parcels of fruit that stand head and shoulders above the rest in the vineyard and it is these which make Super Nanny Pinot. Hand picked and hand sorted to ensure only the best quality fruit makes it into the fermenter. Cold soaked for 6–8 days with 15% whole bunches included. Natural fermentation with up to two plunges daily at peak of ferment. 31 days on skins total before being pressed, settled for 24 hours and run to 225L French oak barrels (40% new) for 13 months where the wine underwent natural Malo Lactic fermentation. Racked twice before being bottled without fining or filtration.
Seal: Screw Cap - Alc: 14%
3 x Nanny Goat Central Otago Pinot Noir 2017
The nose is dense and intriguing, with layered black and blue berry fruits, toasted spice, cola and an ethereal fl oral lift. The palate is velvety and plush up front, brimming with wild berry fruits, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fi ne acidity brightens the mid palate, blending seamlessly with a veil of powdery fine tannins to lift the palate towards a satisfyingly elegant finish.
Hand-picked fruit was destemmed 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. Gently pressed and briefl y 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.
Seal: Screw Cap - Alc: 13.5%
