Dicey Bannockburn Central Otago Pinot Noir 2022
"Lots of classic Central dried herb and savoury spice led aromas with sage and thyme framing flavours of dark plum and raspberry, dark cherry and smoky wood tones. Mineral, dry, textured and delicious with a generosity of fruit, tension from tannins and acidity and core fruit flavours of dark berries and spice. Best drinking from 2027 through 2033" Cameron Douglas, Master Sommelier, Sep 2025
An unsettled spring meant a slow start to growing. After some warmer temps mid-November the inclement weather —including some low snowfall —continued into flowering. The vines set with small berries on compact bunches. There was a good amount of rain in January, then it dried out and heated up. Some screaming windstorms visited over Easter but we got through without damage. We brought the crop in at optimal ripeness. The fruit was disease free and delicious. Overall the season was warmer than normal, and the yields lower.
60% The Inlet, 40% Black Rabbit.5% whole clusters, 95%destemmed. 23 days on skins 7days cold soak, 7 days ferment, 9days 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 with20% new oak.
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Dicey Bannockburn Central Otago Pinot Noir 2022
Dicey Bannockburn Central Otago Pinot Noir 2022
"Lots of classic Central dried herb and savoury spice led aromas with sage and thyme framing flavours of dark plum and raspberry, dark cherry and smoky wood tones. Mineral, dry, textured and delicious with a generosity of fruit, tension from tannins and acidity and core fruit flavours of dark berries and spice. Best drinking from 2027 through 2033" Cameron Douglas, Master Sommelier, Sep 2025
An unsettled spring meant a slow start to growing. After some warmer temps mid-November the inclement weather —including some low snowfall —continued into flowering. The vines set with small berries on compact bunches. There was a good amount of rain in January, then it dried out and heated up. Some screaming windstorms visited over Easter but we got through without damage. We brought the crop in at optimal ripeness. The fruit was disease free and delicious. Overall the season was warmer than normal, and the yields lower.
60% The Inlet, 40% Black Rabbit.5% whole clusters, 95%destemmed. 23 days on skins 7days cold soak, 7 days ferment, 9days 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 with20% new oak.
Product Information
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Shipping & Returns
Shipping & Returns
Description
"Lots of classic Central dried herb and savoury spice led aromas with sage and thyme framing flavours of dark plum and raspberry, dark cherry and smoky wood tones. Mineral, dry, textured and delicious with a generosity of fruit, tension from tannins and acidity and core fruit flavours of dark berries and spice. Best drinking from 2027 through 2033" Cameron Douglas, Master Sommelier, Sep 2025
An unsettled spring meant a slow start to growing. After some warmer temps mid-November the inclement weather —including some low snowfall —continued into flowering. The vines set with small berries on compact bunches. There was a good amount of rain in January, then it dried out and heated up. Some screaming windstorms visited over Easter but we got through without damage. We brought the crop in at optimal ripeness. The fruit was disease free and delicious. Overall the season was warmer than normal, and the yields lower.
60% The Inlet, 40% Black Rabbit.5% whole clusters, 95%destemmed. 23 days on skins 7days cold soak, 7 days ferment, 9days 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 with20% new oak.
