Dicey Bannockburn Central Otago Pinot Gris 2020
- Dry style
- Stonefruit & lime
- Honeysuckle
- Refreshing finish
"Rich, ripe, almost luscious pinot gris that derives much of its (moderate) sweetness from its high alcohol (14.5%). Pear, quince and honeysuckle are the dominant flavours. An impressive wine" Bob Campbell MW, The Real Review, Jan 2021
Perfumed with stonefruit, slight citrus and honeysuckle aromas on the nose. A rich wine with lime flavours and a refreshing finish. Drink 3 - 7 years.
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 vintage was whole bunch pressed and left on gross solids for 2 weeks prior to being racked clean. It was fermented with indigenous yeast from a vineyard starter culture, fermented to dry and left on gross lees for 4 months — stirred weekly. 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 Pinot Gris 2020
Dicey Bannockburn Central Otago Pinot Gris 2020
- Dry style
- Stonefruit & lime
- Honeysuckle
- Refreshing finish
"Rich, ripe, almost luscious pinot gris that derives much of its (moderate) sweetness from its high alcohol (14.5%). Pear, quince and honeysuckle are the dominant flavours. An impressive wine" Bob Campbell MW, The Real Review, Jan 2021
Perfumed with stonefruit, slight citrus and honeysuckle aromas on the nose. A rich wine with lime flavours and a refreshing finish. Drink 3 - 7 years.
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 vintage was whole bunch pressed and left on gross solids for 2 weeks prior to being racked clean. It was fermented with indigenous yeast from a vineyard starter culture, fermented to dry and left on gross lees for 4 months — stirred weekly. 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
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Shipping & Returns
Shipping & Returns
Description
- Dry style
- Stonefruit & lime
- Honeysuckle
- Refreshing finish
"Rich, ripe, almost luscious pinot gris that derives much of its (moderate) sweetness from its high alcohol (14.5%). Pear, quince and honeysuckle are the dominant flavours. An impressive wine" Bob Campbell MW, The Real Review, Jan 2021
Perfumed with stonefruit, slight citrus and honeysuckle aromas on the nose. A rich wine with lime flavours and a refreshing finish. Drink 3 - 7 years.
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 vintage was whole bunch pressed and left on gross solids for 2 weeks prior to being racked clean. It was fermented with indigenous yeast from a vineyard starter culture, fermented to dry and left on gross lees for 4 months — stirred weekly. 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.
