Gibbston Valley Diamond Single Vineyard Central Otago Pinot Noir 2019
- New oak
- Red & dark fruit
- Medium-bodied
- Cleansing finish
The wine leads with a delightful nose of red and dark fruits, offset by whole cluster notes. The lift of the fruit carries through the palate, developing into a medium bodied, yet graceful flow. Whilst the fruit remains light footed throughout, a line of stem infused tannin cleanses and propells the finish. Beautiful drinking for the next 5 years, and will cellar for 10.
The Diamond block is part of the Torr vineyard, located in Pisa, Central Otago. Wines from the western side of Lake Dunstan have a refined beauty. Located on the lower terrace above the Cromwell basin floor (230m), it has 2 clones of Pinot Noir planted over 3 hectares. Drawing from Gibbston Valley’s™ most intriguing vineyards, the Single Vineyard range gives full voice to site.
A very high quality vintage, in spite of a severe October frost. Warm spring and summer conditions gave even bunch weights and moderate yields. Benign conditions continued through to picking, with sufficient rainfall to keep vines healthy. Fruit at harvest was in beautiful condition.
Two clones were seperated into small fermenters, with a different proportion of whole cluster used, 0% and 100%. Maceration time varied from 14-28 days, depending on the percentage of whole cluster. After indigeneous fermentation, the wine was pressed to barrel for 10 months, with 20% new oak used. The f inal blend has 60% whole cluster.
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Gibbston Valley Diamond Single Vineyard Central Otago Pinot Noir 2019
Gibbston Valley Diamond Single Vineyard Central Otago Pinot Noir 2019
- New oak
- Red & dark fruit
- Medium-bodied
- Cleansing finish
The wine leads with a delightful nose of red and dark fruits, offset by whole cluster notes. The lift of the fruit carries through the palate, developing into a medium bodied, yet graceful flow. Whilst the fruit remains light footed throughout, a line of stem infused tannin cleanses and propells the finish. Beautiful drinking for the next 5 years, and will cellar for 10.
The Diamond block is part of the Torr vineyard, located in Pisa, Central Otago. Wines from the western side of Lake Dunstan have a refined beauty. Located on the lower terrace above the Cromwell basin floor (230m), it has 2 clones of Pinot Noir planted over 3 hectares. Drawing from Gibbston Valley’s™ most intriguing vineyards, the Single Vineyard range gives full voice to site.
A very high quality vintage, in spite of a severe October frost. Warm spring and summer conditions gave even bunch weights and moderate yields. Benign conditions continued through to picking, with sufficient rainfall to keep vines healthy. Fruit at harvest was in beautiful condition.
Two clones were seperated into small fermenters, with a different proportion of whole cluster used, 0% and 100%. Maceration time varied from 14-28 days, depending on the percentage of whole cluster. After indigeneous fermentation, the wine was pressed to barrel for 10 months, with 20% new oak used. The f inal blend has 60% whole cluster.
Original: $115.84
-65%$115.84
$40.54Product Information
Product Information
Shipping & Returns
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Description
- New oak
- Red & dark fruit
- Medium-bodied
- Cleansing finish
The wine leads with a delightful nose of red and dark fruits, offset by whole cluster notes. The lift of the fruit carries through the palate, developing into a medium bodied, yet graceful flow. Whilst the fruit remains light footed throughout, a line of stem infused tannin cleanses and propells the finish. Beautiful drinking for the next 5 years, and will cellar for 10.
The Diamond block is part of the Torr vineyard, located in Pisa, Central Otago. Wines from the western side of Lake Dunstan have a refined beauty. Located on the lower terrace above the Cromwell basin floor (230m), it has 2 clones of Pinot Noir planted over 3 hectares. Drawing from Gibbston Valley’s™ most intriguing vineyards, the Single Vineyard range gives full voice to site.
A very high quality vintage, in spite of a severe October frost. Warm spring and summer conditions gave even bunch weights and moderate yields. Benign conditions continued through to picking, with sufficient rainfall to keep vines healthy. Fruit at harvest was in beautiful condition.
Two clones were seperated into small fermenters, with a different proportion of whole cluster used, 0% and 100%. Maceration time varied from 14-28 days, depending on the percentage of whole cluster. After indigeneous fermentation, the wine was pressed to barrel for 10 months, with 20% new oak used. The f inal blend has 60% whole cluster.
