Dice by Dicey Bannockburn Central Otago Pinot Noir 2023 (2L Box)
Dark berry, cherry and bramble aromas on the nose, leading to a supple, vibrant and savoury palate. Drink upon purchase; will stay fresh for 3-4 weeks from when first opened.
2 litres of hand-crafted, Central Otago Pinot Noir — in a box. That’s almost 2.65 bottles in one handy little recycled cardboard brick AND you can have one glass tonight, one glass tomorrow night and maybe not have another until next weekend. This cute little cube on cube will keep your quality quaff fresh and fruity for 3-4 weeks. So take your time and take this to the bach or beach or your best buds barbecue.
Why the Dice? Alternative packaging has been on our radar for a while. Almost 30% of carbon emissions from making wine come from producing and shipping glass bottles.
2023 will be remembered as a rare three-peat of La Nina - effectively this means a benign summer with decent heat and not too much rainfall. This continued until mid-March when we experienced a switch to almost spring-like weather. The upshot was a cool and elongated ripening phase which allowed all varieties to reach peak flavour and ripeness. Mint.
The wine was fermented in small format open top fermenters, there was 15% whole bunch usage overall, this was achieved through a mixtureof fully destemmed ferments and ferments with 20-67% whole bunch. Indigenous yeast. The ferments were punched down a maximum of once daily and no punch downs once the ferments went dry. On average the ferments stayed on skins for 25 days. Malolactic fermentation in the spring.11 months in barrel with 10% new French oak. Unfined but filtered.
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Shipping & Returns
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Dice by Dicey Bannockburn Central Otago Pinot Noir 2023 (2L Box)
Dice by Dicey Bannockburn Central Otago Pinot Noir 2023 (2L Box)
Dark berry, cherry and bramble aromas on the nose, leading to a supple, vibrant and savoury palate. Drink upon purchase; will stay fresh for 3-4 weeks from when first opened.
2 litres of hand-crafted, Central Otago Pinot Noir — in a box. That’s almost 2.65 bottles in one handy little recycled cardboard brick AND you can have one glass tonight, one glass tomorrow night and maybe not have another until next weekend. This cute little cube on cube will keep your quality quaff fresh and fruity for 3-4 weeks. So take your time and take this to the bach or beach or your best buds barbecue.
Why the Dice? Alternative packaging has been on our radar for a while. Almost 30% of carbon emissions from making wine come from producing and shipping glass bottles.
2023 will be remembered as a rare three-peat of La Nina - effectively this means a benign summer with decent heat and not too much rainfall. This continued until mid-March when we experienced a switch to almost spring-like weather. The upshot was a cool and elongated ripening phase which allowed all varieties to reach peak flavour and ripeness. Mint.
The wine was fermented in small format open top fermenters, there was 15% whole bunch usage overall, this was achieved through a mixtureof fully destemmed ferments and ferments with 20-67% whole bunch. Indigenous yeast. The ferments were punched down a maximum of once daily and no punch downs once the ferments went dry. On average the ferments stayed on skins for 25 days. Malolactic fermentation in the spring.11 months in barrel with 10% new French oak. Unfined but filtered.
Original: $184.42
-65%$184.42
$64.55Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Dark berry, cherry and bramble aromas on the nose, leading to a supple, vibrant and savoury palate. Drink upon purchase; will stay fresh for 3-4 weeks from when first opened.
2 litres of hand-crafted, Central Otago Pinot Noir — in a box. That’s almost 2.65 bottles in one handy little recycled cardboard brick AND you can have one glass tonight, one glass tomorrow night and maybe not have another until next weekend. This cute little cube on cube will keep your quality quaff fresh and fruity for 3-4 weeks. So take your time and take this to the bach or beach or your best buds barbecue.
Why the Dice? Alternative packaging has been on our radar for a while. Almost 30% of carbon emissions from making wine come from producing and shipping glass bottles.
2023 will be remembered as a rare three-peat of La Nina - effectively this means a benign summer with decent heat and not too much rainfall. This continued until mid-March when we experienced a switch to almost spring-like weather. The upshot was a cool and elongated ripening phase which allowed all varieties to reach peak flavour and ripeness. Mint.
The wine was fermented in small format open top fermenters, there was 15% whole bunch usage overall, this was achieved through a mixtureof fully destemmed ferments and ferments with 20-67% whole bunch. Indigenous yeast. The ferments were punched down a maximum of once daily and no punch downs once the ferments went dry. On average the ferments stayed on skins for 25 days. Malolactic fermentation in the spring.11 months in barrel with 10% new French oak. Unfined but filtered.
