Gibbston Valley GV Collection Central Otago Pinot Noir 2017
This Pinot Noir is a complex wine with definite ageing potential. Displaying a beautiful dark red in the glass, the aromas are fresh in nature with a spicy and sappy drive. The palette delivers red fruits, in an elegant form and a long mineral finish.
A year with a cold beginning, 2017 had a very fine, settled ending. This was needed after the cold spring and windy early summer, the result of which was uneven set after flowering. Very pleasant conditions followed from February onwards. The fruit was harvested 2-3 weeks later than normal, with 10-15% lower crop levels.
A five vineyard blend: three Bendigo (50%), one Pisa (46%), and one Gibbston (4%). Bendigo provided structure and weight, Pisa: mid-palate fleshiness, Gibbston: fragrance.
Fruit from the various vines is vinified separately, utilising a range of whole cluster percentages (0-100%; 18% overall). We favoured a very gentle extraction regime limited to 1 punch down per day during fermentation. The wines were pressed individually, and spent 10 months in French oak, 23% new.
This wine will offer reward for ten years.
Food Pairing: This Pinot Noir pairs well with Butterflied lamb, chargrilled steak, venison or milder blue cheeses such as Gorgonzola dolce.
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Gibbston Valley GV Collection Central Otago Pinot Noir 2017
Gibbston Valley GV Collection Central Otago Pinot Noir 2017
This Pinot Noir is a complex wine with definite ageing potential. Displaying a beautiful dark red in the glass, the aromas are fresh in nature with a spicy and sappy drive. The palette delivers red fruits, in an elegant form and a long mineral finish.
A year with a cold beginning, 2017 had a very fine, settled ending. This was needed after the cold spring and windy early summer, the result of which was uneven set after flowering. Very pleasant conditions followed from February onwards. The fruit was harvested 2-3 weeks later than normal, with 10-15% lower crop levels.
A five vineyard blend: three Bendigo (50%), one Pisa (46%), and one Gibbston (4%). Bendigo provided structure and weight, Pisa: mid-palate fleshiness, Gibbston: fragrance.
Fruit from the various vines is vinified separately, utilising a range of whole cluster percentages (0-100%; 18% overall). We favoured a very gentle extraction regime limited to 1 punch down per day during fermentation. The wines were pressed individually, and spent 10 months in French oak, 23% new.
This wine will offer reward for ten years.
Food Pairing: This Pinot Noir pairs well with Butterflied lamb, chargrilled steak, venison or milder blue cheeses such as Gorgonzola dolce.
Product Information
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Shipping & Returns
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Description
This Pinot Noir is a complex wine with definite ageing potential. Displaying a beautiful dark red in the glass, the aromas are fresh in nature with a spicy and sappy drive. The palette delivers red fruits, in an elegant form and a long mineral finish.
A year with a cold beginning, 2017 had a very fine, settled ending. This was needed after the cold spring and windy early summer, the result of which was uneven set after flowering. Very pleasant conditions followed from February onwards. The fruit was harvested 2-3 weeks later than normal, with 10-15% lower crop levels.
A five vineyard blend: three Bendigo (50%), one Pisa (46%), and one Gibbston (4%). Bendigo provided structure and weight, Pisa: mid-palate fleshiness, Gibbston: fragrance.
Fruit from the various vines is vinified separately, utilising a range of whole cluster percentages (0-100%; 18% overall). We favoured a very gentle extraction regime limited to 1 punch down per day during fermentation. The wines were pressed individually, and spent 10 months in French oak, 23% new.
This wine will offer reward for ten years.
Food Pairing: This Pinot Noir pairs well with Butterflied lamb, chargrilled steak, venison or milder blue cheeses such as Gorgonzola dolce.
