Mount Edward Central Otago Pinot Noir 2017
Perfumed with lovely aromatics, there is a range of complexed fruit notes of darker berryfruit, some spice, savoury tones and dried herbs. The 2017 has a silky and lush texture fruit power yet finely balanced with fine tannins throughout and long in flavour. An elegant vintage for Mount Edward and for people who prefer the classics over the blockbuster, that said they had enough warm days to give a definitely a more plush and softness than the preceding few years.
Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak – 15 % new – before racking and settling in tank for a further 4 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches, plus several tanks of 100% wholebunch fruit fermentation. No filtration or fining, deposits may form.
Winemakers: Duncan Forsyth & Anna Riederer
Organically grown, made and certified.
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Mount Edward Central Otago Pinot Noir 2017
Mount Edward Central Otago Pinot Noir 2017
Perfumed with lovely aromatics, there is a range of complexed fruit notes of darker berryfruit, some spice, savoury tones and dried herbs. The 2017 has a silky and lush texture fruit power yet finely balanced with fine tannins throughout and long in flavour. An elegant vintage for Mount Edward and for people who prefer the classics over the blockbuster, that said they had enough warm days to give a definitely a more plush and softness than the preceding few years.
Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak – 15 % new – before racking and settling in tank for a further 4 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches, plus several tanks of 100% wholebunch fruit fermentation. No filtration or fining, deposits may form.
Winemakers: Duncan Forsyth & Anna Riederer
Organically grown, made and certified.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Perfumed with lovely aromatics, there is a range of complexed fruit notes of darker berryfruit, some spice, savoury tones and dried herbs. The 2017 has a silky and lush texture fruit power yet finely balanced with fine tannins throughout and long in flavour. An elegant vintage for Mount Edward and for people who prefer the classics over the blockbuster, that said they had enough warm days to give a definitely a more plush and softness than the preceding few years.
Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak – 15 % new – before racking and settling in tank for a further 4 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches, plus several tanks of 100% wholebunch fruit fermentation. No filtration or fining, deposits may form.
Winemakers: Duncan Forsyth & Anna Riederer
Organically grown, made and certified.
