Mystery Central Otago Pinot Noir 2021
- Seasoned oak
- Blackcurrant & plum
- While thyme
- Gentle tannins
"Sweetly ripe and elegantly fragrant on the nose with dark cherry, apricot, olive and subtle spice aromas, it's beautifully rounded and supple in the mouth displaying juicy fruit flavours with silky texture and fine tannins. Gentle and smooth with attractive fruit flavours. Pinot Noir (87%) with Pinot Blanc (8%) and Pinot Gris (5%). At its best: now to 2026" Sam Kim, Wine Orbit, Dec 2022
"Ruby hued, it is vibrantly fruity, with good depth of fresh cherry, red berry and spice flavours, gentle tannins and a seductively smooth finish" Michael Cooper, Oct 2022
This Central Otago Pinot Noir has a seductive perfume of blackcurrant and plum underpinned with notes of wild thyme. The medium bodied palate is plush, juicy and concentrated with a long persistent finish.
This Pinot Noir was made using choice grapes from select vineyards around Central Otago. Gently crushed into open top fermenters and allowed to ferment spontaneously. The grapes were gently plunged to help create a smooth supple palate. After aging for 11 months in seasoned barriques the wine was judiciously seasoned with a sprinkle of Pinot Gris and Pinot Blanc to add nuance and complexity.
Food Pairing: Superb with slow cooked lamb shanks, kumara and parsnip.
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Shipping & Returns
Shipping & Returns
Mystery Central Otago Pinot Noir 2021
Mystery Central Otago Pinot Noir 2021
- Seasoned oak
- Blackcurrant & plum
- While thyme
- Gentle tannins
"Sweetly ripe and elegantly fragrant on the nose with dark cherry, apricot, olive and subtle spice aromas, it's beautifully rounded and supple in the mouth displaying juicy fruit flavours with silky texture and fine tannins. Gentle and smooth with attractive fruit flavours. Pinot Noir (87%) with Pinot Blanc (8%) and Pinot Gris (5%). At its best: now to 2026" Sam Kim, Wine Orbit, Dec 2022
"Ruby hued, it is vibrantly fruity, with good depth of fresh cherry, red berry and spice flavours, gentle tannins and a seductively smooth finish" Michael Cooper, Oct 2022
This Central Otago Pinot Noir has a seductive perfume of blackcurrant and plum underpinned with notes of wild thyme. The medium bodied palate is plush, juicy and concentrated with a long persistent finish.
This Pinot Noir was made using choice grapes from select vineyards around Central Otago. Gently crushed into open top fermenters and allowed to ferment spontaneously. The grapes were gently plunged to help create a smooth supple palate. After aging for 11 months in seasoned barriques the wine was judiciously seasoned with a sprinkle of Pinot Gris and Pinot Blanc to add nuance and complexity.
Food Pairing: Superb with slow cooked lamb shanks, kumara and parsnip.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Seasoned oak
- Blackcurrant & plum
- While thyme
- Gentle tannins
"Sweetly ripe and elegantly fragrant on the nose with dark cherry, apricot, olive and subtle spice aromas, it's beautifully rounded and supple in the mouth displaying juicy fruit flavours with silky texture and fine tannins. Gentle and smooth with attractive fruit flavours. Pinot Noir (87%) with Pinot Blanc (8%) and Pinot Gris (5%). At its best: now to 2026" Sam Kim, Wine Orbit, Dec 2022
"Ruby hued, it is vibrantly fruity, with good depth of fresh cherry, red berry and spice flavours, gentle tannins and a seductively smooth finish" Michael Cooper, Oct 2022
This Central Otago Pinot Noir has a seductive perfume of blackcurrant and plum underpinned with notes of wild thyme. The medium bodied palate is plush, juicy and concentrated with a long persistent finish.
This Pinot Noir was made using choice grapes from select vineyards around Central Otago. Gently crushed into open top fermenters and allowed to ferment spontaneously. The grapes were gently plunged to help create a smooth supple palate. After aging for 11 months in seasoned barriques the wine was judiciously seasoned with a sprinkle of Pinot Gris and Pinot Blanc to add nuance and complexity.
Food Pairing: Superb with slow cooked lamb shanks, kumara and parsnip.
