Peregrine Saddleback Central Otago Pinot Noir 2023
"This is splendidly fruited and instantly appealing on the nose, showing Black Doris plum, blueberry, floral and almond characters with a hint of spicy overtone. The palate delivers succulent fruit intensity combined with plump mouthfeel and silky texture, finishing long and velvety. At its best: now to 2030" Sam Kim, Wine Orbit, Feb 2024
"The inviting nose is pretty and perfumed with florals, violets and red cherry blossoms alongside soft, sweet red-fruit aromas. The palate is well balanced and elegant with a mouthfilling and juicy presence culminating in a finish that is persistent and flavourful" Cuisine Magazine
Appealing aromas of dark plum, blueberry, florals and a hint of spice combine with succulent fruit intensity on the palate and a long velvety finish. A pure expression of Central Otago Pinot Noir. Luscious and fruit focused with great flavour and concentration.
Central Otago fruit from the sub-regions of Peregrine Estate Bendigo 45%, Pisa 41%, and Gibbston 14%.
Favourable early season conditions delivering strong canopy growth lead into settled weather for an even fruit set. The hot dry summer that followed set up an early harvest and great fruit quality.
Whole bunch and destemmed ferments. Wild fermentation with pump overs and gentle plunging. 10 months in older French Oak barrels.
Food Pairing: Perfect with game, pork or lamb dishes.
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Shipping & Returns
Shipping & Returns
Peregrine Saddleback Central Otago Pinot Noir 2023
Peregrine Saddleback Central Otago Pinot Noir 2023
"This is splendidly fruited and instantly appealing on the nose, showing Black Doris plum, blueberry, floral and almond characters with a hint of spicy overtone. The palate delivers succulent fruit intensity combined with plump mouthfeel and silky texture, finishing long and velvety. At its best: now to 2030" Sam Kim, Wine Orbit, Feb 2024
"The inviting nose is pretty and perfumed with florals, violets and red cherry blossoms alongside soft, sweet red-fruit aromas. The palate is well balanced and elegant with a mouthfilling and juicy presence culminating in a finish that is persistent and flavourful" Cuisine Magazine
Appealing aromas of dark plum, blueberry, florals and a hint of spice combine with succulent fruit intensity on the palate and a long velvety finish. A pure expression of Central Otago Pinot Noir. Luscious and fruit focused with great flavour and concentration.
Central Otago fruit from the sub-regions of Peregrine Estate Bendigo 45%, Pisa 41%, and Gibbston 14%.
Favourable early season conditions delivering strong canopy growth lead into settled weather for an even fruit set. The hot dry summer that followed set up an early harvest and great fruit quality.
Whole bunch and destemmed ferments. Wild fermentation with pump overs and gentle plunging. 10 months in older French Oak barrels.
Food Pairing: Perfect with game, pork or lamb dishes.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"This is splendidly fruited and instantly appealing on the nose, showing Black Doris plum, blueberry, floral and almond characters with a hint of spicy overtone. The palate delivers succulent fruit intensity combined with plump mouthfeel and silky texture, finishing long and velvety. At its best: now to 2030" Sam Kim, Wine Orbit, Feb 2024
"The inviting nose is pretty and perfumed with florals, violets and red cherry blossoms alongside soft, sweet red-fruit aromas. The palate is well balanced and elegant with a mouthfilling and juicy presence culminating in a finish that is persistent and flavourful" Cuisine Magazine
Appealing aromas of dark plum, blueberry, florals and a hint of spice combine with succulent fruit intensity on the palate and a long velvety finish. A pure expression of Central Otago Pinot Noir. Luscious and fruit focused with great flavour and concentration.
Central Otago fruit from the sub-regions of Peregrine Estate Bendigo 45%, Pisa 41%, and Gibbston 14%.
Favourable early season conditions delivering strong canopy growth lead into settled weather for an even fruit set. The hot dry summer that followed set up an early harvest and great fruit quality.
Whole bunch and destemmed ferments. Wild fermentation with pump overs and gentle plunging. 10 months in older French Oak barrels.
Food Pairing: Perfect with game, pork or lamb dishes.
