Outnumbered Wairarapa Pinot Noir 2020
- Toasty oak
- Dark plum & strawberry
- Chocolate & mixed spice
- Gentle acidity
"It's delightfully ripe and inviting, showing dark plum, strawberry, roasted nut, olive and mixed spice aromas on the nose. The palate is equally appealing with juicy fruit intensity as well as silky texture and fine tannins, making it approachable and immediately drinkable. At its best: now to 2024" Sam Kim, Wine Orbit, May 2021
This is a lively young Pinot. You’ll see lifted aromas of spice, blackberry and ripe cherries lead to succulent flavours of plum, smoke and chocolate. The palate is supple with juicy fruit, toasty oak and gentle acidity.
This Pinot Noir is sourced from the vineyard in the Wairarapa and is comprised of several different clones of the Pinot Noir grape. Care is taken in the vineyard to ensure the crops are not high and that the fruit is well exposed so that it can ripen properly.
In the winery, the different batches of fruit are processed separately so that we can see the individual characters on their own and we add further complexities by incorporating different techniques and yeast combinations. The grapes are cold soaked for between 3 and 5 days and then fermented at about 28-32 °C. Depending on the fruit, post ferment time ranges from 3-10 days, before the wine is pressed off. The wine is then held in both tank and barrel for 10 months, undergoing malolactic fermentation, before being blended for bottling.
Food Pairing: A great match for chicken casserole, smoked duck and lamb chops.
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Outnumbered Wairarapa Pinot Noir 2020
Outnumbered Wairarapa Pinot Noir 2020
- Toasty oak
- Dark plum & strawberry
- Chocolate & mixed spice
- Gentle acidity
"It's delightfully ripe and inviting, showing dark plum, strawberry, roasted nut, olive and mixed spice aromas on the nose. The palate is equally appealing with juicy fruit intensity as well as silky texture and fine tannins, making it approachable and immediately drinkable. At its best: now to 2024" Sam Kim, Wine Orbit, May 2021
This is a lively young Pinot. You’ll see lifted aromas of spice, blackberry and ripe cherries lead to succulent flavours of plum, smoke and chocolate. The palate is supple with juicy fruit, toasty oak and gentle acidity.
This Pinot Noir is sourced from the vineyard in the Wairarapa and is comprised of several different clones of the Pinot Noir grape. Care is taken in the vineyard to ensure the crops are not high and that the fruit is well exposed so that it can ripen properly.
In the winery, the different batches of fruit are processed separately so that we can see the individual characters on their own and we add further complexities by incorporating different techniques and yeast combinations. The grapes are cold soaked for between 3 and 5 days and then fermented at about 28-32 °C. Depending on the fruit, post ferment time ranges from 3-10 days, before the wine is pressed off. The wine is then held in both tank and barrel for 10 months, undergoing malolactic fermentation, before being blended for bottling.
Food Pairing: A great match for chicken casserole, smoked duck and lamb chops.
Original: $48.38
-65%$48.38
$16.93Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- Toasty oak
- Dark plum & strawberry
- Chocolate & mixed spice
- Gentle acidity
"It's delightfully ripe and inviting, showing dark plum, strawberry, roasted nut, olive and mixed spice aromas on the nose. The palate is equally appealing with juicy fruit intensity as well as silky texture and fine tannins, making it approachable and immediately drinkable. At its best: now to 2024" Sam Kim, Wine Orbit, May 2021
This is a lively young Pinot. You’ll see lifted aromas of spice, blackberry and ripe cherries lead to succulent flavours of plum, smoke and chocolate. The palate is supple with juicy fruit, toasty oak and gentle acidity.
This Pinot Noir is sourced from the vineyard in the Wairarapa and is comprised of several different clones of the Pinot Noir grape. Care is taken in the vineyard to ensure the crops are not high and that the fruit is well exposed so that it can ripen properly.
In the winery, the different batches of fruit are processed separately so that we can see the individual characters on their own and we add further complexities by incorporating different techniques and yeast combinations. The grapes are cold soaked for between 3 and 5 days and then fermented at about 28-32 °C. Depending on the fruit, post ferment time ranges from 3-10 days, before the wine is pressed off. The wine is then held in both tank and barrel for 10 months, undergoing malolactic fermentation, before being blended for bottling.
Food Pairing: A great match for chicken casserole, smoked duck and lamb chops.
