Leveret Estate Reserve Central Otago Pinot Noir 2022
"A distinctive bouquet of savoury dried herbs and dark cherry flesh, the voice of Central Otago. Dark cherry and bracken, thyme and black currant, layers of wood with clove and lees creating and embracing poise and tension. A decent acid line and lengthy along with flavours of red berries and a sense of location present a lovely dry wine for enjoyment alongside food. Best from day of purchase through 2030+" Cameron Douglas, Master Sommelier, Oct 2025
Delightfully approachable, yet complex, this full-bodied Pinot Noir exudes dark cherry and violet aromas. Rich in boysenberry and red fruit flavours, complimented with harmonious savoury notes, refined tannins and deft oak all complete a mouth-filling and lingering finish. This wine will reward further cellaring.
The grapes for this generous wine were grown in the Central Otago region, on low yielding vines. After a long hot summer and the vines in perfect health the grapes were picked at ideal ripeness and flavour profile.
The grapes were gently crushed and allowed to cold soak for 3 days to extract important colour and flavour components. Fermentation proceeded with light plunging for further colour, flavour and fine tannin extraction. After a 10-day post ferment skin contact regime, the resulting wine was then sent to barrel for twelve months ageing in quality French oak (35% new wood) to enhance its natural structure. The wine is un-fined to preserve the natural structure and terrior but was cross flow filtered prior to bottling on 13th October 2023 under screwcap closure.
Food Pairing: Serve with venison backstrap and roasted mushrooms.
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Leveret Estate Reserve Central Otago Pinot Noir 2022
Leveret Estate Reserve Central Otago Pinot Noir 2022
"A distinctive bouquet of savoury dried herbs and dark cherry flesh, the voice of Central Otago. Dark cherry and bracken, thyme and black currant, layers of wood with clove and lees creating and embracing poise and tension. A decent acid line and lengthy along with flavours of red berries and a sense of location present a lovely dry wine for enjoyment alongside food. Best from day of purchase through 2030+" Cameron Douglas, Master Sommelier, Oct 2025
Delightfully approachable, yet complex, this full-bodied Pinot Noir exudes dark cherry and violet aromas. Rich in boysenberry and red fruit flavours, complimented with harmonious savoury notes, refined tannins and deft oak all complete a mouth-filling and lingering finish. This wine will reward further cellaring.
The grapes for this generous wine were grown in the Central Otago region, on low yielding vines. After a long hot summer and the vines in perfect health the grapes were picked at ideal ripeness and flavour profile.
The grapes were gently crushed and allowed to cold soak for 3 days to extract important colour and flavour components. Fermentation proceeded with light plunging for further colour, flavour and fine tannin extraction. After a 10-day post ferment skin contact regime, the resulting wine was then sent to barrel for twelve months ageing in quality French oak (35% new wood) to enhance its natural structure. The wine is un-fined to preserve the natural structure and terrior but was cross flow filtered prior to bottling on 13th October 2023 under screwcap closure.
Food Pairing: Serve with venison backstrap and roasted mushrooms.
Original: $114.09
-65%$114.09
$39.93Product Information
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Description
"A distinctive bouquet of savoury dried herbs and dark cherry flesh, the voice of Central Otago. Dark cherry and bracken, thyme and black currant, layers of wood with clove and lees creating and embracing poise and tension. A decent acid line and lengthy along with flavours of red berries and a sense of location present a lovely dry wine for enjoyment alongside food. Best from day of purchase through 2030+" Cameron Douglas, Master Sommelier, Oct 2025
Delightfully approachable, yet complex, this full-bodied Pinot Noir exudes dark cherry and violet aromas. Rich in boysenberry and red fruit flavours, complimented with harmonious savoury notes, refined tannins and deft oak all complete a mouth-filling and lingering finish. This wine will reward further cellaring.
The grapes for this generous wine were grown in the Central Otago region, on low yielding vines. After a long hot summer and the vines in perfect health the grapes were picked at ideal ripeness and flavour profile.
The grapes were gently crushed and allowed to cold soak for 3 days to extract important colour and flavour components. Fermentation proceeded with light plunging for further colour, flavour and fine tannin extraction. After a 10-day post ferment skin contact regime, the resulting wine was then sent to barrel for twelve months ageing in quality French oak (35% new wood) to enhance its natural structure. The wine is un-fined to preserve the natural structure and terrior but was cross flow filtered prior to bottling on 13th October 2023 under screwcap closure.
Food Pairing: Serve with venison backstrap and roasted mushrooms.
