Mystery Central Otago Pinot Noir 2018 (02)
"Gorgeously complex and enticing, the bouquet shows dried cherry, smoked game, mushroom and toasted nut aromas, leading to a beautifully rounded palate displaying smooth texture and fine dusty tannins. Elegant and rounded with a lengthy savoury finish. At its best: now to 2025" Sam Kim, Wine Orbit, Apr 2022
Medium dark purple with pink hues. Vibrant with blackberries, cranberries and raspberries, violet florals, leather and cloves. A generous palate with black cherry and dark plums and a hint of tobacco and char. Very complex with layers of concentration and a silky fine texture. The finish is long with a nice line of acidity and full of red berries.
The westerly facing vineyard misses the early morning sun but bakes in the late sun. We cordon prune to 4-5 spurs per side to control the crop load. Vines are tended by hand 12-14 times a season with shoot thinning to two shoots per spur, tucking up, lateral removal, bunch thinning to 2 bunches per shoot, shoulder removal and leaf plucked for maximum sun exposure pre-veraison, removal of non-coloured bunches post veraison. Bunch weights averaged 80g per bunch.
The fruit was harvested on 25-27 March 2018 and was destemmed into 1 x 9T stainless steel tank followed by fermentation carried out by carried out by selected wine yeasts yeasts until the wine was dry. The wine was aged in French Oak barriques for around 9 months, of which 29% was new oak.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Mystery Central Otago Pinot Noir 2018 (02)
Mystery Central Otago Pinot Noir 2018 (02)
"Gorgeously complex and enticing, the bouquet shows dried cherry, smoked game, mushroom and toasted nut aromas, leading to a beautifully rounded palate displaying smooth texture and fine dusty tannins. Elegant and rounded with a lengthy savoury finish. At its best: now to 2025" Sam Kim, Wine Orbit, Apr 2022
Medium dark purple with pink hues. Vibrant with blackberries, cranberries and raspberries, violet florals, leather and cloves. A generous palate with black cherry and dark plums and a hint of tobacco and char. Very complex with layers of concentration and a silky fine texture. The finish is long with a nice line of acidity and full of red berries.
The westerly facing vineyard misses the early morning sun but bakes in the late sun. We cordon prune to 4-5 spurs per side to control the crop load. Vines are tended by hand 12-14 times a season with shoot thinning to two shoots per spur, tucking up, lateral removal, bunch thinning to 2 bunches per shoot, shoulder removal and leaf plucked for maximum sun exposure pre-veraison, removal of non-coloured bunches post veraison. Bunch weights averaged 80g per bunch.
The fruit was harvested on 25-27 March 2018 and was destemmed into 1 x 9T stainless steel tank followed by fermentation carried out by carried out by selected wine yeasts yeasts until the wine was dry. The wine was aged in French Oak barriques for around 9 months, of which 29% was new oak.
Original: $114.09
-65%$114.09
$39.93Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"Gorgeously complex and enticing, the bouquet shows dried cherry, smoked game, mushroom and toasted nut aromas, leading to a beautifully rounded palate displaying smooth texture and fine dusty tannins. Elegant and rounded with a lengthy savoury finish. At its best: now to 2025" Sam Kim, Wine Orbit, Apr 2022
Medium dark purple with pink hues. Vibrant with blackberries, cranberries and raspberries, violet florals, leather and cloves. A generous palate with black cherry and dark plums and a hint of tobacco and char. Very complex with layers of concentration and a silky fine texture. The finish is long with a nice line of acidity and full of red berries.
The westerly facing vineyard misses the early morning sun but bakes in the late sun. We cordon prune to 4-5 spurs per side to control the crop load. Vines are tended by hand 12-14 times a season with shoot thinning to two shoots per spur, tucking up, lateral removal, bunch thinning to 2 bunches per shoot, shoulder removal and leaf plucked for maximum sun exposure pre-veraison, removal of non-coloured bunches post veraison. Bunch weights averaged 80g per bunch.
The fruit was harvested on 25-27 March 2018 and was destemmed into 1 x 9T stainless steel tank followed by fermentation carried out by carried out by selected wine yeasts yeasts until the wine was dry. The wine was aged in French Oak barriques for around 9 months, of which 29% was new oak.
