Mud House Single Vineyard Central Otago Pinot Noir 2022
- Subtle oak
- Ripe cherry
- Savoury herbs
- Juicy finish
Bright garnet. Fragrant cherry aromas are complemented by savoury herb notes and a hint of delicate oak spice. Ripe cherry and bramble flavours combine to create a smooth and elegant palate. Soft tannins and refreshing acidity contribute texture and lead into the long, juicy finish. Will age beautifully over the next five years.
This wine was sourced from our Claim 431 Vineyard in the sub-region of Central Otago. The vineyard's free draining loam soils over schist gravel make it a natural home for growing outstanding Pinot Noir. The diurnal temperature variation, adds to the structure and fruit concentration of the wine.
The 2022 growing season was one to remember in Central Otago. Conditions were dry and warmer than normal, though some wet weather hit toward the end of the season. Fortunately, the fruit was in fantastic condition and we were able to pick it at optimal ripeness, avoiding any rain dilution of flavour.
The grapes were gently picked, allowing whole berries to remain intact. After a week long cold soak, each parcel was fermented with a combination of wild and cultured yeasts. The batches were plunged daily to extract the vibrant colour, flavour and delicate tannin structure. Parcels were pressed separately and left to age in carefully selected oak. In the spring after completing malolactic fermentation, each parcel was tasted and blended.
Food Pairing: Thai style cucumber salad with barbeque duck.
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Mud House Single Vineyard Central Otago Pinot Noir 2022
Mud House Single Vineyard Central Otago Pinot Noir 2022
- Subtle oak
- Ripe cherry
- Savoury herbs
- Juicy finish
Bright garnet. Fragrant cherry aromas are complemented by savoury herb notes and a hint of delicate oak spice. Ripe cherry and bramble flavours combine to create a smooth and elegant palate. Soft tannins and refreshing acidity contribute texture and lead into the long, juicy finish. Will age beautifully over the next five years.
This wine was sourced from our Claim 431 Vineyard in the sub-region of Central Otago. The vineyard's free draining loam soils over schist gravel make it a natural home for growing outstanding Pinot Noir. The diurnal temperature variation, adds to the structure and fruit concentration of the wine.
The 2022 growing season was one to remember in Central Otago. Conditions were dry and warmer than normal, though some wet weather hit toward the end of the season. Fortunately, the fruit was in fantastic condition and we were able to pick it at optimal ripeness, avoiding any rain dilution of flavour.
The grapes were gently picked, allowing whole berries to remain intact. After a week long cold soak, each parcel was fermented with a combination of wild and cultured yeasts. The batches were plunged daily to extract the vibrant colour, flavour and delicate tannin structure. Parcels were pressed separately and left to age in carefully selected oak. In the spring after completing malolactic fermentation, each parcel was tasted and blended.
Food Pairing: Thai style cucumber salad with barbeque duck.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Subtle oak
- Ripe cherry
- Savoury herbs
- Juicy finish
Bright garnet. Fragrant cherry aromas are complemented by savoury herb notes and a hint of delicate oak spice. Ripe cherry and bramble flavours combine to create a smooth and elegant palate. Soft tannins and refreshing acidity contribute texture and lead into the long, juicy finish. Will age beautifully over the next five years.
This wine was sourced from our Claim 431 Vineyard in the sub-region of Central Otago. The vineyard's free draining loam soils over schist gravel make it a natural home for growing outstanding Pinot Noir. The diurnal temperature variation, adds to the structure and fruit concentration of the wine.
The 2022 growing season was one to remember in Central Otago. Conditions were dry and warmer than normal, though some wet weather hit toward the end of the season. Fortunately, the fruit was in fantastic condition and we were able to pick it at optimal ripeness, avoiding any rain dilution of flavour.
The grapes were gently picked, allowing whole berries to remain intact. After a week long cold soak, each parcel was fermented with a combination of wild and cultured yeasts. The batches were plunged daily to extract the vibrant colour, flavour and delicate tannin structure. Parcels were pressed separately and left to age in carefully selected oak. In the spring after completing malolactic fermentation, each parcel was tasted and blended.
Food Pairing: Thai style cucumber salad with barbeque duck.
