Dicey Bannockburn Central Otago Chenin Blanc 2020
- Medium-dry style
- Blood orange
- Nectarine
- Refreshing acidity
"Vouvray-like chenin blanc with ripe apple, honey, musk and spice flavours. Moderate sweetness is restrained by a perfect balance of fruity acidity that drives a lingering finish. A delicious wine that promises to age well" Bob Campbell MW, The Real Review, Jan 2021
Perfumed with aromas of nectarine, blood orange and blue borage on the nose. Fresh on the palate with slight sweetness and line of acidity.
2020 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.
The fruit was harvested late in the season. It was gently handled and fermented with indigenous yeast. Fermentation stopped naturally with ~30g/L of residual sugar. Bottled unfined but filtered in October.
The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind. The precise amounts of each vary from year to year. The grapes endure the fury of nature and then we harvest them by hand. Swansong. Black Rabbit. Inlet. Each vineyard has its own essence. We take the grapes that hold this essence and make single vineyard wines. Last of all, we choose a small number of barrels from each vineyard that are their truest expression and create a composition. An ode to the year. It’s simple. We bottle time.
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Dicey Bannockburn Central Otago Chenin Blanc 2020
Dicey Bannockburn Central Otago Chenin Blanc 2020
- Medium-dry style
- Blood orange
- Nectarine
- Refreshing acidity
"Vouvray-like chenin blanc with ripe apple, honey, musk and spice flavours. Moderate sweetness is restrained by a perfect balance of fruity acidity that drives a lingering finish. A delicious wine that promises to age well" Bob Campbell MW, The Real Review, Jan 2021
Perfumed with aromas of nectarine, blood orange and blue borage on the nose. Fresh on the palate with slight sweetness and line of acidity.
2020 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.
The fruit was harvested late in the season. It was gently handled and fermented with indigenous yeast. Fermentation stopped naturally with ~30g/L of residual sugar. Bottled unfined but filtered in October.
The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind. The precise amounts of each vary from year to year. The grapes endure the fury of nature and then we harvest them by hand. Swansong. Black Rabbit. Inlet. Each vineyard has its own essence. We take the grapes that hold this essence and make single vineyard wines. Last of all, we choose a small number of barrels from each vineyard that are their truest expression and create a composition. An ode to the year. It’s simple. We bottle time.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Medium-dry style
- Blood orange
- Nectarine
- Refreshing acidity
"Vouvray-like chenin blanc with ripe apple, honey, musk and spice flavours. Moderate sweetness is restrained by a perfect balance of fruity acidity that drives a lingering finish. A delicious wine that promises to age well" Bob Campbell MW, The Real Review, Jan 2021
Perfumed with aromas of nectarine, blood orange and blue borage on the nose. Fresh on the palate with slight sweetness and line of acidity.
2020 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.
The fruit was harvested late in the season. It was gently handled and fermented with indigenous yeast. Fermentation stopped naturally with ~30g/L of residual sugar. Bottled unfined but filtered in October.
The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind. The precise amounts of each vary from year to year. The grapes endure the fury of nature and then we harvest them by hand. Swansong. Black Rabbit. Inlet. Each vineyard has its own essence. We take the grapes that hold this essence and make single vineyard wines. Last of all, we choose a small number of barrels from each vineyard that are their truest expression and create a composition. An ode to the year. It’s simple. We bottle time.
