Nevis Bluff Reserve Central Otago Pinot Noir 2017
"Complex with a core of varietal attributes from berry fruits to dried herbs, schist and rock mineral qualities and integrating layers of oak. On the palate - a dry wine with flavours of fresh and preserved cherry, red apple and fine barrel spice layers" Cameron Douglas, Master Sommelier
Thyme, violet, blood orange and blackcurrant fruit aromatics give way to a live salivating palate. The wine shows freshness, elegance, persistence and drive.
Vines are cropped low at 1.2 kilograms/vine. Grapes are hand selected, hand harvested and hand sorted.
The grapes were cold soaked for 7-10 days (60% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French oak barrels for about twelve months, with 26% in new oak.
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Nevis Bluff Reserve Central Otago Pinot Noir 2017
Nevis Bluff Reserve Central Otago Pinot Noir 2017
"Complex with a core of varietal attributes from berry fruits to dried herbs, schist and rock mineral qualities and integrating layers of oak. On the palate - a dry wine with flavours of fresh and preserved cherry, red apple and fine barrel spice layers" Cameron Douglas, Master Sommelier
Thyme, violet, blood orange and blackcurrant fruit aromatics give way to a live salivating palate. The wine shows freshness, elegance, persistence and drive.
Vines are cropped low at 1.2 kilograms/vine. Grapes are hand selected, hand harvested and hand sorted.
The grapes were cold soaked for 7-10 days (60% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French oak barrels for about twelve months, with 26% in new oak.
Product Information
Product Information
Shipping & Returns
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Description
"Complex with a core of varietal attributes from berry fruits to dried herbs, schist and rock mineral qualities and integrating layers of oak. On the palate - a dry wine with flavours of fresh and preserved cherry, red apple and fine barrel spice layers" Cameron Douglas, Master Sommelier
Thyme, violet, blood orange and blackcurrant fruit aromatics give way to a live salivating palate. The wine shows freshness, elegance, persistence and drive.
Vines are cropped low at 1.2 kilograms/vine. Grapes are hand selected, hand harvested and hand sorted.
The grapes were cold soaked for 7-10 days (60% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French oak barrels for about twelve months, with 26% in new oak.
