McArthur Ridge Southern Tor Central Otago Pinot Noir 2024
"Very bright and fruity with a varietal core of dark raspberry and plum fruits, wild flowers and dried herbs, violets and layers of barrel spice. Youth and energy. On the palate a dry wine with a powerhouse of fruit and style, players of red berry fruits and barrel spice moments, lees and earth smoke. Firm tannins and medium+ acid line deliver a wine of freshness and style. Will need some cellar time to show its true potential with best drinking likely from 2029 through 2035. I am keen to try this wine again in a year to confirm its potential" Cameron Douglas, Master Sommelier, Apr 2025
Deep ruby in colour, the nose is complex and perfumed with hints of rosehip, cherry and rich berry fruit. The palate is bright and focused with a core of dark fruit supported by fine tannins and layers of flavour. The acidity is balanced and helps support the rich fruit characters. This wine is drinking beautifully now but will reward cellaring.
Southern Tor is the name given to exposed rock mass thought to be formed by freeze-thaw weathering found throughout the Alexandra region.
Located in the heart of this unforgiving mountainous region, Central Otago sits the expansive vineyard of McArthur Ridge. The cool climate and gently sloping Brassknocker soils combine to deliver what some say to be amongst the best vineyards in the world for growing Pinot Noir. Optimal vineyard management and diligence allows for our grape harvest at peak flavour potential.
Each parcel of grapes has been hand-picked, 100% destemmed, 5-day cold soak to build colour and aromatic intensity. The wine was fermented in smaller sized fermenters ranging from 1 tonne to 5 tonne. Fermentation took place using wild yeast for some cuvee and others were inoculated with selected burgundy yeast to enhance clonal differences in the fruit. Fermentation lasted an average of 21 days before being pressed, settled, then racked to barrels. Oak treatment - 10 months in 100% French 225lt barrique, 20% new and balance 1,2&3, year old seasoned wood from a selection of Coopers: Damy, Saury, Mercurey, François Frères. Malolactic fermentation occurred straight away. Finally, the wine was blended and filtered before being bottled.
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McArthur Ridge Southern Tor Central Otago Pinot Noir 2024
McArthur Ridge Southern Tor Central Otago Pinot Noir 2024
"Very bright and fruity with a varietal core of dark raspberry and plum fruits, wild flowers and dried herbs, violets and layers of barrel spice. Youth and energy. On the palate a dry wine with a powerhouse of fruit and style, players of red berry fruits and barrel spice moments, lees and earth smoke. Firm tannins and medium+ acid line deliver a wine of freshness and style. Will need some cellar time to show its true potential with best drinking likely from 2029 through 2035. I am keen to try this wine again in a year to confirm its potential" Cameron Douglas, Master Sommelier, Apr 2025
Deep ruby in colour, the nose is complex and perfumed with hints of rosehip, cherry and rich berry fruit. The palate is bright and focused with a core of dark fruit supported by fine tannins and layers of flavour. The acidity is balanced and helps support the rich fruit characters. This wine is drinking beautifully now but will reward cellaring.
Southern Tor is the name given to exposed rock mass thought to be formed by freeze-thaw weathering found throughout the Alexandra region.
Located in the heart of this unforgiving mountainous region, Central Otago sits the expansive vineyard of McArthur Ridge. The cool climate and gently sloping Brassknocker soils combine to deliver what some say to be amongst the best vineyards in the world for growing Pinot Noir. Optimal vineyard management and diligence allows for our grape harvest at peak flavour potential.
Each parcel of grapes has been hand-picked, 100% destemmed, 5-day cold soak to build colour and aromatic intensity. The wine was fermented in smaller sized fermenters ranging from 1 tonne to 5 tonne. Fermentation took place using wild yeast for some cuvee and others were inoculated with selected burgundy yeast to enhance clonal differences in the fruit. Fermentation lasted an average of 21 days before being pressed, settled, then racked to barrels. Oak treatment - 10 months in 100% French 225lt barrique, 20% new and balance 1,2&3, year old seasoned wood from a selection of Coopers: Damy, Saury, Mercurey, François Frères. Malolactic fermentation occurred straight away. Finally, the wine was blended and filtered before being bottled.
Original: $138.30
-65%$138.30
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Description
"Very bright and fruity with a varietal core of dark raspberry and plum fruits, wild flowers and dried herbs, violets and layers of barrel spice. Youth and energy. On the palate a dry wine with a powerhouse of fruit and style, players of red berry fruits and barrel spice moments, lees and earth smoke. Firm tannins and medium+ acid line deliver a wine of freshness and style. Will need some cellar time to show its true potential with best drinking likely from 2029 through 2035. I am keen to try this wine again in a year to confirm its potential" Cameron Douglas, Master Sommelier, Apr 2025
Deep ruby in colour, the nose is complex and perfumed with hints of rosehip, cherry and rich berry fruit. The palate is bright and focused with a core of dark fruit supported by fine tannins and layers of flavour. The acidity is balanced and helps support the rich fruit characters. This wine is drinking beautifully now but will reward cellaring.
Southern Tor is the name given to exposed rock mass thought to be formed by freeze-thaw weathering found throughout the Alexandra region.
Located in the heart of this unforgiving mountainous region, Central Otago sits the expansive vineyard of McArthur Ridge. The cool climate and gently sloping Brassknocker soils combine to deliver what some say to be amongst the best vineyards in the world for growing Pinot Noir. Optimal vineyard management and diligence allows for our grape harvest at peak flavour potential.
Each parcel of grapes has been hand-picked, 100% destemmed, 5-day cold soak to build colour and aromatic intensity. The wine was fermented in smaller sized fermenters ranging from 1 tonne to 5 tonne. Fermentation took place using wild yeast for some cuvee and others were inoculated with selected burgundy yeast to enhance clonal differences in the fruit. Fermentation lasted an average of 21 days before being pressed, settled, then racked to barrels. Oak treatment - 10 months in 100% French 225lt barrique, 20% new and balance 1,2&3, year old seasoned wood from a selection of Coopers: Damy, Saury, Mercurey, François Frères. Malolactic fermentation occurred straight away. Finally, the wine was blended and filtered before being bottled.
