Nanny Goat Central Otago Pinot Noir 2015
Bright and lively on the nose with blue fruits, spice and bramble, delicately wrapped in hauntingly seductive floral notes. The palate is opulent, packed full of dark plums, cherries and just a hint of Christmas cake spice and dark cocoa. A streak of fine acidity paired with a ribbon of fine, powder like tannins lift the palate towards a satisfyingly long finish.
Fruit for the 2015 Nanny Goat Pinot Noir was sourced from three vineyard sites in the Cromwell basin – two in the Pisa sub region one in Bannockburn. Clones used are 667, 777, 5, Abel, 10/5 113, 114, 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based soils.
Hand-picked fruit was destemmed and cold soaked for up to 7 days at 6˚C before being Fermented using naturally occurring yeasts in open top stainless steel fermenters. Selected ferments received up to 30% whole bunch and up to 30 days total time on skins before pressing. Gently pressed and briefly settled, the wine was then transferred to French oak Barriques (225L) to undergo natural MLF and mature for 10 months before racking and blending. The resulting blend contains approximately 5% whole bunch and 15% new French oak.
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Nanny Goat Central Otago Pinot Noir 2015
Nanny Goat Central Otago Pinot Noir 2015
Bright and lively on the nose with blue fruits, spice and bramble, delicately wrapped in hauntingly seductive floral notes. The palate is opulent, packed full of dark plums, cherries and just a hint of Christmas cake spice and dark cocoa. A streak of fine acidity paired with a ribbon of fine, powder like tannins lift the palate towards a satisfyingly long finish.
Fruit for the 2015 Nanny Goat Pinot Noir was sourced from three vineyard sites in the Cromwell basin – two in the Pisa sub region one in Bannockburn. Clones used are 667, 777, 5, Abel, 10/5 113, 114, 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based soils.
Hand-picked fruit was destemmed and cold soaked for up to 7 days at 6˚C before being Fermented using naturally occurring yeasts in open top stainless steel fermenters. Selected ferments received up to 30% whole bunch and up to 30 days total time on skins before pressing. Gently pressed and briefly settled, the wine was then transferred to French oak Barriques (225L) to undergo natural MLF and mature for 10 months before racking and blending. The resulting blend contains approximately 5% whole bunch and 15% new French oak.
Original: $89.48
-65%$89.48
$31.32Product Information
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Description
Bright and lively on the nose with blue fruits, spice and bramble, delicately wrapped in hauntingly seductive floral notes. The palate is opulent, packed full of dark plums, cherries and just a hint of Christmas cake spice and dark cocoa. A streak of fine acidity paired with a ribbon of fine, powder like tannins lift the palate towards a satisfyingly long finish.
Fruit for the 2015 Nanny Goat Pinot Noir was sourced from three vineyard sites in the Cromwell basin – two in the Pisa sub region one in Bannockburn. Clones used are 667, 777, 5, Abel, 10/5 113, 114, 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based soils.
Hand-picked fruit was destemmed and cold soaked for up to 7 days at 6˚C before being Fermented using naturally occurring yeasts in open top stainless steel fermenters. Selected ferments received up to 30% whole bunch and up to 30 days total time on skins before pressing. Gently pressed and briefly settled, the wine was then transferred to French oak Barriques (225L) to undergo natural MLF and mature for 10 months before racking and blending. The resulting blend contains approximately 5% whole bunch and 15% new French oak.
