Peregrine Central Otago Pinot Noir 2018
- French oak
- Wild berries
- Floral notes
- Velvety tannins
Bright wild berries and redcurrant, spice and pretty floral aromatics. Purity, elegance combine with texture, concentration and length. A true reflection of the three Central Otago sub regions that contribute to this Pinot Noir.
The 2018 season started with an exceptionally warm spring and was followed by record heat and sunshine hours over Summer. The earliest harvest to date, rewarded with excellent ripeness and quality of fruit.
Hand harvested from Bendigo (57%), Pisa (16%), Gibbston (27%) sub regions of Central Otago. 30% of fruit was 20-100% whole bunch fermented, with the remainder gently destemmed. Fermented in open top fermenters, and matured for 10 months in French oak barrels.
Food Pairing: 16° ideal serving temperature. Duck or other game birds.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Peregrine Central Otago Pinot Noir 2018
Peregrine Central Otago Pinot Noir 2018
- French oak
- Wild berries
- Floral notes
- Velvety tannins
Bright wild berries and redcurrant, spice and pretty floral aromatics. Purity, elegance combine with texture, concentration and length. A true reflection of the three Central Otago sub regions that contribute to this Pinot Noir.
The 2018 season started with an exceptionally warm spring and was followed by record heat and sunshine hours over Summer. The earliest harvest to date, rewarded with excellent ripeness and quality of fruit.
Hand harvested from Bendigo (57%), Pisa (16%), Gibbston (27%) sub regions of Central Otago. 30% of fruit was 20-100% whole bunch fermented, with the remainder gently destemmed. Fermented in open top fermenters, and matured for 10 months in French oak barrels.
Food Pairing: 16° ideal serving temperature. Duck or other game birds.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Wild berries
- Floral notes
- Velvety tannins
Bright wild berries and redcurrant, spice and pretty floral aromatics. Purity, elegance combine with texture, concentration and length. A true reflection of the three Central Otago sub regions that contribute to this Pinot Noir.
The 2018 season started with an exceptionally warm spring and was followed by record heat and sunshine hours over Summer. The earliest harvest to date, rewarded with excellent ripeness and quality of fruit.
Hand harvested from Bendigo (57%), Pisa (16%), Gibbston (27%) sub regions of Central Otago. 30% of fruit was 20-100% whole bunch fermented, with the remainder gently destemmed. Fermented in open top fermenters, and matured for 10 months in French oak barrels.
Food Pairing: 16° ideal serving temperature. Duck or other game birds.
