Mount Edward Central Otago Pinot Noir 2020
- French oak
- Red & black fruits
- Florals & herbs
- Fine tannins
A more delicate and medium bodied Pinot Noir this is an elegant and supple wine. Perfumed aromatics of floral and herbal notes with a sinewy core of both red and dark fruits over fine grained tannins. Delicious texture showing balance, power and finesse. Classic Central Otago, with savoury and herbal elements.
Left to cold soak for 5 days before warmed for fermentation. All ferments were with wild yeast and not inoculated. Pressed off and straight to barrel, 15% new barrels, all Burgundy sizes (228L) and light toasts. Underwent 100% malolactic fermentation in barrel with wild malo bacteria, and barreled out after 11 months in barrel. Total whole bunch component of the final blend was about 15% Blended and left for a further 6 months in tank before bottling.
Mount Edward is a small wine grower located in the heart of the Gibbston grape growing district, 25 km from Queenstown, in Central Otago, New Zealand. Started in 1998, Mount Edward has evolved from its simple beginnings; growing pure Central Otago Pinot Noir and Riesling, to a winery looking to explore the boundaries of what is possible; with sub regional vineyard sites and the region’s most promising varieties. Winemaker Duncan Forsyth has been making wine in Central Otago since 1996 and together with proprietor John Buchanan, grows and makes Mount Edward’s wines.
Mount Edward’s vineyards are in the Bannockburn, Lowburn and Gibbston sub regions. We use Bio Gro certified organic approaches to winegrowing & producing our wines which endeavour to reflect soil and season - all from unique single vineyard sites.
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Mount Edward Central Otago Pinot Noir 2020
Mount Edward Central Otago Pinot Noir 2020
- French oak
- Red & black fruits
- Florals & herbs
- Fine tannins
A more delicate and medium bodied Pinot Noir this is an elegant and supple wine. Perfumed aromatics of floral and herbal notes with a sinewy core of both red and dark fruits over fine grained tannins. Delicious texture showing balance, power and finesse. Classic Central Otago, with savoury and herbal elements.
Left to cold soak for 5 days before warmed for fermentation. All ferments were with wild yeast and not inoculated. Pressed off and straight to barrel, 15% new barrels, all Burgundy sizes (228L) and light toasts. Underwent 100% malolactic fermentation in barrel with wild malo bacteria, and barreled out after 11 months in barrel. Total whole bunch component of the final blend was about 15% Blended and left for a further 6 months in tank before bottling.
Mount Edward is a small wine grower located in the heart of the Gibbston grape growing district, 25 km from Queenstown, in Central Otago, New Zealand. Started in 1998, Mount Edward has evolved from its simple beginnings; growing pure Central Otago Pinot Noir and Riesling, to a winery looking to explore the boundaries of what is possible; with sub regional vineyard sites and the region’s most promising varieties. Winemaker Duncan Forsyth has been making wine in Central Otago since 1996 and together with proprietor John Buchanan, grows and makes Mount Edward’s wines.
Mount Edward’s vineyards are in the Bannockburn, Lowburn and Gibbston sub regions. We use Bio Gro certified organic approaches to winegrowing & producing our wines which endeavour to reflect soil and season - all from unique single vineyard sites.
Product Information
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Description
- French oak
- Red & black fruits
- Florals & herbs
- Fine tannins
A more delicate and medium bodied Pinot Noir this is an elegant and supple wine. Perfumed aromatics of floral and herbal notes with a sinewy core of both red and dark fruits over fine grained tannins. Delicious texture showing balance, power and finesse. Classic Central Otago, with savoury and herbal elements.
Left to cold soak for 5 days before warmed for fermentation. All ferments were with wild yeast and not inoculated. Pressed off and straight to barrel, 15% new barrels, all Burgundy sizes (228L) and light toasts. Underwent 100% malolactic fermentation in barrel with wild malo bacteria, and barreled out after 11 months in barrel. Total whole bunch component of the final blend was about 15% Blended and left for a further 6 months in tank before bottling.
Mount Edward is a small wine grower located in the heart of the Gibbston grape growing district, 25 km from Queenstown, in Central Otago, New Zealand. Started in 1998, Mount Edward has evolved from its simple beginnings; growing pure Central Otago Pinot Noir and Riesling, to a winery looking to explore the boundaries of what is possible; with sub regional vineyard sites and the region’s most promising varieties. Winemaker Duncan Forsyth has been making wine in Central Otago since 1996 and together with proprietor John Buchanan, grows and makes Mount Edward’s wines.
Mount Edward’s vineyards are in the Bannockburn, Lowburn and Gibbston sub regions. We use Bio Gro certified organic approaches to winegrowing & producing our wines which endeavour to reflect soil and season - all from unique single vineyard sites.
