Dicey Bannockburn Central Otago Pinot Noir 2020
"Lovely complexity and concentration with ripe red berry fruits and a core of stony mineral, some light dried herb and layers of oak spice and fine toasty qualities. On the palate - equally complex and fruity with layers of pinosity and panache, youthful intensity and chalky textured mouthfeel. An abundance of coarse silk tannins and back bone of acidity contrasted by fruit and textured mouthfeel. A delicious wine, youthful and fresh, needs time to integrate and develop with best drinking from late 2022 through 2029+" Cameron Douglas, Master Sommelier, Dec 2021
Dark berry and savoury notes on the nose. A rich, complex and structured wine. Drinking well with 2-15 years.
2020 was a year of contrasts: frost, snow, rain, drought and wind storms. We were lucky. There was good weather during December when the vines were flowering, and a long, cool ripening period (but with frosts to keep us on our toes). Veraison took an age, which meant lots of variability in the fruit, making for tough thinning and picking decisions.
60% The Inlet vineyard, 40% Black Rabbit vineyard. 2% whole clusters, 98% destemmed. 23 days on skins 9 days cold soak, 8 days ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day through to dryness, then left to soak. Malolactic fermentation in the spring. 12 months in barrel with 21% new oak. Bottled unfined but filtered July 2021.
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Dicey Bannockburn Central Otago Pinot Noir 2020
Dicey Bannockburn Central Otago Pinot Noir 2020
"Lovely complexity and concentration with ripe red berry fruits and a core of stony mineral, some light dried herb and layers of oak spice and fine toasty qualities. On the palate - equally complex and fruity with layers of pinosity and panache, youthful intensity and chalky textured mouthfeel. An abundance of coarse silk tannins and back bone of acidity contrasted by fruit and textured mouthfeel. A delicious wine, youthful and fresh, needs time to integrate and develop with best drinking from late 2022 through 2029+" Cameron Douglas, Master Sommelier, Dec 2021
Dark berry and savoury notes on the nose. A rich, complex and structured wine. Drinking well with 2-15 years.
2020 was a year of contrasts: frost, snow, rain, drought and wind storms. We were lucky. There was good weather during December when the vines were flowering, and a long, cool ripening period (but with frosts to keep us on our toes). Veraison took an age, which meant lots of variability in the fruit, making for tough thinning and picking decisions.
60% The Inlet vineyard, 40% Black Rabbit vineyard. 2% whole clusters, 98% destemmed. 23 days on skins 9 days cold soak, 8 days ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day through to dryness, then left to soak. Malolactic fermentation in the spring. 12 months in barrel with 21% new oak. Bottled unfined but filtered July 2021.
Original: $148.67
-65%$148.67
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Description
"Lovely complexity and concentration with ripe red berry fruits and a core of stony mineral, some light dried herb and layers of oak spice and fine toasty qualities. On the palate - equally complex and fruity with layers of pinosity and panache, youthful intensity and chalky textured mouthfeel. An abundance of coarse silk tannins and back bone of acidity contrasted by fruit and textured mouthfeel. A delicious wine, youthful and fresh, needs time to integrate and develop with best drinking from late 2022 through 2029+" Cameron Douglas, Master Sommelier, Dec 2021
Dark berry and savoury notes on the nose. A rich, complex and structured wine. Drinking well with 2-15 years.
2020 was a year of contrasts: frost, snow, rain, drought and wind storms. We were lucky. There was good weather during December when the vines were flowering, and a long, cool ripening period (but with frosts to keep us on our toes). Veraison took an age, which meant lots of variability in the fruit, making for tough thinning and picking decisions.
60% The Inlet vineyard, 40% Black Rabbit vineyard. 2% whole clusters, 98% destemmed. 23 days on skins 9 days cold soak, 8 days ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day through to dryness, then left to soak. Malolactic fermentation in the spring. 12 months in barrel with 21% new oak. Bottled unfined but filtered July 2021.
