Mount Edward Central Otago Pinot Noir 2021
- 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 fruit elements and herbal tones. A Classic vintage is where you have long autumn’s however still with the region’s trademark cool nights/warm days, allowing a gradual ease into ripeness.
Mount Edward are pioneers of modern Central Otago wine, we craft premium wines from certified organic vineyard sites across our unique sub regions. Gibbston, Bannockburn and Pisa. Mount Edward wines come from these unique sites, managed organically, made traditionally and given a modern progressive feel reflecting all we stand for at Mount Edward. We use Bio Gro certified organic approaches to winegrowing & producing our wines which endeavour to reflect soil and season.
Vinified using open fermenters, hand plunging once per day, natural yeasts, no additions and 11 months in French oak – 20 % new – before racking and settling in tank for a further 6 months. Fermentation was carried out using de-stemmed fruit including the addition of 20% whole bunches.
Bottled Oct 2021, released August 2023.
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Mount Edward Central Otago Pinot Noir 2021
Mount Edward Central Otago Pinot Noir 2021
- 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 fruit elements and herbal tones. A Classic vintage is where you have long autumn’s however still with the region’s trademark cool nights/warm days, allowing a gradual ease into ripeness.
Mount Edward are pioneers of modern Central Otago wine, we craft premium wines from certified organic vineyard sites across our unique sub regions. Gibbston, Bannockburn and Pisa. Mount Edward wines come from these unique sites, managed organically, made traditionally and given a modern progressive feel reflecting all we stand for at Mount Edward. We use Bio Gro certified organic approaches to winegrowing & producing our wines which endeavour to reflect soil and season.
Vinified using open fermenters, hand plunging once per day, natural yeasts, no additions and 11 months in French oak – 20 % new – before racking and settling in tank for a further 6 months. Fermentation was carried out using de-stemmed fruit including the addition of 20% whole bunches.
Bottled Oct 2021, released August 2023.
Original: $186.71
-65%$186.71
$65.35Product Information
Product Information
Shipping & Returns
Shipping & Returns
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 fruit elements and herbal tones. A Classic vintage is where you have long autumn’s however still with the region’s trademark cool nights/warm days, allowing a gradual ease into ripeness.
Mount Edward are pioneers of modern Central Otago wine, we craft premium wines from certified organic vineyard sites across our unique sub regions. Gibbston, Bannockburn and Pisa. Mount Edward wines come from these unique sites, managed organically, made traditionally and given a modern progressive feel reflecting all we stand for at Mount Edward. We use Bio Gro certified organic approaches to winegrowing & producing our wines which endeavour to reflect soil and season.
Vinified using open fermenters, hand plunging once per day, natural yeasts, no additions and 11 months in French oak – 20 % new – before racking and settling in tank for a further 6 months. Fermentation was carried out using de-stemmed fruit including the addition of 20% whole bunches.
Bottled Oct 2021, released August 2023.
