Thornbury Central Otago Pinot Noir 2017
"The 2017 Thornbury Pinot Noir is a beautifully perfumed, rich and full coloured wine, with hints of spice and dark cherry fruit notes. The palate is soft and juicy with a velvety texture" Winemaker
Central Otago, with its distinctive mountainous terrain and long growing season, provides stunning expressions of Pinot Noir. Thornbury Pinot Noir is no exception; beautifully perfumed, richly coloured with aromas of dark cherry and lush plum. This seductively smooth Pinot Noir offers outstanding value.
Pinot Noir grown on the dry, silty slopes of the Bannockburn Valley and the schist derived soils of Bendigo make up the components of this Thornbury Pinot Noir. Dry, hot summers and cool nights produce low yielding vines, ideal for the development of intense flavour and tannin.
The vineyards were hand harvested between the 9 and 12th April, gently destemmed and cold soaked for 5-7 days to maximise colour and tannin stability. A mixture of natural and cultured yeasts was used during fermentation to add the desired flavour profile. A small percentage of the grapes were fermented with whole clusters to add aromatic complexity. After pressing, the wine was rested in 27% new French barriques until spring when malolactic fermentation occurred. The wine maturated was then aged in barrel for 14 months before being blended, lightly fined and filtered to bottle.
Food Pairing: Enjoy with wild game such as duck or venison.
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Thornbury Central Otago Pinot Noir 2017
Thornbury Central Otago Pinot Noir 2017
"The 2017 Thornbury Pinot Noir is a beautifully perfumed, rich and full coloured wine, with hints of spice and dark cherry fruit notes. The palate is soft and juicy with a velvety texture" Winemaker
Central Otago, with its distinctive mountainous terrain and long growing season, provides stunning expressions of Pinot Noir. Thornbury Pinot Noir is no exception; beautifully perfumed, richly coloured with aromas of dark cherry and lush plum. This seductively smooth Pinot Noir offers outstanding value.
Pinot Noir grown on the dry, silty slopes of the Bannockburn Valley and the schist derived soils of Bendigo make up the components of this Thornbury Pinot Noir. Dry, hot summers and cool nights produce low yielding vines, ideal for the development of intense flavour and tannin.
The vineyards were hand harvested between the 9 and 12th April, gently destemmed and cold soaked for 5-7 days to maximise colour and tannin stability. A mixture of natural and cultured yeasts was used during fermentation to add the desired flavour profile. A small percentage of the grapes were fermented with whole clusters to add aromatic complexity. After pressing, the wine was rested in 27% new French barriques until spring when malolactic fermentation occurred. The wine maturated was then aged in barrel for 14 months before being blended, lightly fined and filtered to bottle.
Food Pairing: Enjoy with wild game such as duck or venison.
Product Information
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Shipping & Returns
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Description
"The 2017 Thornbury Pinot Noir is a beautifully perfumed, rich and full coloured wine, with hints of spice and dark cherry fruit notes. The palate is soft and juicy with a velvety texture" Winemaker
Central Otago, with its distinctive mountainous terrain and long growing season, provides stunning expressions of Pinot Noir. Thornbury Pinot Noir is no exception; beautifully perfumed, richly coloured with aromas of dark cherry and lush plum. This seductively smooth Pinot Noir offers outstanding value.
Pinot Noir grown on the dry, silty slopes of the Bannockburn Valley and the schist derived soils of Bendigo make up the components of this Thornbury Pinot Noir. Dry, hot summers and cool nights produce low yielding vines, ideal for the development of intense flavour and tannin.
The vineyards were hand harvested between the 9 and 12th April, gently destemmed and cold soaked for 5-7 days to maximise colour and tannin stability. A mixture of natural and cultured yeasts was used during fermentation to add the desired flavour profile. A small percentage of the grapes were fermented with whole clusters to add aromatic complexity. After pressing, the wine was rested in 27% new French barriques until spring when malolactic fermentation occurred. The wine maturated was then aged in barrel for 14 months before being blended, lightly fined and filtered to bottle.
Food Pairing: Enjoy with wild game such as duck or venison.
