Peregrine Pinot Noir 2013
elegance and purity
awarded SILVER MEDAL: Spiegelau International Wine Competion 2015
Dark cherry, redcurrant and blackberry flavours finely layered with savoury and spice notes. A supple and silken textured, elegant Pinot Noir. A style that combines purity and elegance with texture, concentration and length A true reflection of the three Central Otago sub regions that contribute to our Pinot Noir.
Food match: Duck, salmon, venison and beef fillet.
A cooler spring followed by a wonderful warm summer and autumn frosts to finish. 100% hand harvested in Central Otago – 52% Bendigo, 43% Pisa, and 5% Gibbston sub-regions.
10 months in French Oak, cellar 3 – 6 years.
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Peregrine Pinot Noir 2013
Peregrine Pinot Noir 2013
elegance and purity
awarded SILVER MEDAL: Spiegelau International Wine Competion 2015
Dark cherry, redcurrant and blackberry flavours finely layered with savoury and spice notes. A supple and silken textured, elegant Pinot Noir. A style that combines purity and elegance with texture, concentration and length A true reflection of the three Central Otago sub regions that contribute to our Pinot Noir.
Food match: Duck, salmon, venison and beef fillet.
A cooler spring followed by a wonderful warm summer and autumn frosts to finish. 100% hand harvested in Central Otago – 52% Bendigo, 43% Pisa, and 5% Gibbston sub-regions.
10 months in French Oak, cellar 3 – 6 years.
Original: $214.76
-65%$214.76
$75.17Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
elegance and purity
awarded SILVER MEDAL: Spiegelau International Wine Competion 2015
Dark cherry, redcurrant and blackberry flavours finely layered with savoury and spice notes. A supple and silken textured, elegant Pinot Noir. A style that combines purity and elegance with texture, concentration and length A true reflection of the three Central Otago sub regions that contribute to our Pinot Noir.
Food match: Duck, salmon, venison and beef fillet.
A cooler spring followed by a wonderful warm summer and autumn frosts to finish. 100% hand harvested in Central Otago – 52% Bendigo, 43% Pisa, and 5% Gibbston sub-regions.
10 months in French Oak, cellar 3 – 6 years.
