Nanny Goat Vineyard Central Otago Pinot Noir 2021
- French oak
- Ripe cherry & plum
- Cola & cinnamon
- Fine tannins
"From the Queensberry sub-region, approximately half-way between Cromwell and Wanaka. This moderately cool environment has created a supple wine with a strong floral influence and vibrant acidity" Bob Campbell, Master of Wine, Real Review, Jan 2023
Immediately appealing on the nose with lifted wild berry and floral aromatics, gradually fading to reveal a complex array of ripe cherry & plum fruits, sweet spices, cola, garrigue, and fennel. Sweet red, black and blue berry fruits abound on the palate, with fleeting nuances of red currant, cola, cinnamon, thyme, crushed coriander seed and star anise adding layers of intrigue. Seamlessly integrated oak and powder fine tannins combine with a fine bead of acidity to give a fresh, pleasingly long finish.
A regional blend of fruit grown at our Queensberry Vineyard alongside fruit produced by our growers throughout the Queensberry, Bendigo, Pisa, Bannockburn and Gibbston sub regions of Central Otago.
Fruit was Hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre fermentation maceration before ferment was allowed to begin utilising naturally occurring yeast. A small number of ferments contained up to 30% whole bunches where stem ripeness allowed. Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent from 21 to 32 days on skins prior to pressing to 225L oak barrels for maturation.
Food Pairing: Spaghetti alla Puttanesca.
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Nanny Goat Vineyard Central Otago Pinot Noir 2021
Nanny Goat Vineyard Central Otago Pinot Noir 2021
- French oak
- Ripe cherry & plum
- Cola & cinnamon
- Fine tannins
"From the Queensberry sub-region, approximately half-way between Cromwell and Wanaka. This moderately cool environment has created a supple wine with a strong floral influence and vibrant acidity" Bob Campbell, Master of Wine, Real Review, Jan 2023
Immediately appealing on the nose with lifted wild berry and floral aromatics, gradually fading to reveal a complex array of ripe cherry & plum fruits, sweet spices, cola, garrigue, and fennel. Sweet red, black and blue berry fruits abound on the palate, with fleeting nuances of red currant, cola, cinnamon, thyme, crushed coriander seed and star anise adding layers of intrigue. Seamlessly integrated oak and powder fine tannins combine with a fine bead of acidity to give a fresh, pleasingly long finish.
A regional blend of fruit grown at our Queensberry Vineyard alongside fruit produced by our growers throughout the Queensberry, Bendigo, Pisa, Bannockburn and Gibbston sub regions of Central Otago.
Fruit was Hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre fermentation maceration before ferment was allowed to begin utilising naturally occurring yeast. A small number of ferments contained up to 30% whole bunches where stem ripeness allowed. Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent from 21 to 32 days on skins prior to pressing to 225L oak barrels for maturation.
Food Pairing: Spaghetti alla Puttanesca.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Ripe cherry & plum
- Cola & cinnamon
- Fine tannins
"From the Queensberry sub-region, approximately half-way between Cromwell and Wanaka. This moderately cool environment has created a supple wine with a strong floral influence and vibrant acidity" Bob Campbell, Master of Wine, Real Review, Jan 2023
Immediately appealing on the nose with lifted wild berry and floral aromatics, gradually fading to reveal a complex array of ripe cherry & plum fruits, sweet spices, cola, garrigue, and fennel. Sweet red, black and blue berry fruits abound on the palate, with fleeting nuances of red currant, cola, cinnamon, thyme, crushed coriander seed and star anise adding layers of intrigue. Seamlessly integrated oak and powder fine tannins combine with a fine bead of acidity to give a fresh, pleasingly long finish.
A regional blend of fruit grown at our Queensberry Vineyard alongside fruit produced by our growers throughout the Queensberry, Bendigo, Pisa, Bannockburn and Gibbston sub regions of Central Otago.
Fruit was Hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre fermentation maceration before ferment was allowed to begin utilising naturally occurring yeast. A small number of ferments contained up to 30% whole bunches where stem ripeness allowed. Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent from 21 to 32 days on skins prior to pressing to 225L oak barrels for maturation.
Food Pairing: Spaghetti alla Puttanesca.
