Thornbury Central Otago Pinot Noir 2018
The 2018 Thornbury Pinot Noir is a beautifully perfumed, rich and full bodied with hints of spice and dark cherry fruit notes. The palate is soft and juicy with a velvety texture.
Central Otago, with is distinctive mountainous terrain and long growing season provides stunning expressions of Pinot Noir. This Thornbury wine 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, schist derived soils of Bendigo make up the components of this single vineyard Thornbury Pinot Noir. Dry, hot summers and cool nights produce low yielding vines, ideal for the development of intense flavour and tannin.
The vineyard was hand harvested between the 15th and 20th March, 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 23% new French barriques until spring when malolactic fermentation occurred. The wine maturated was then aged in barrel for 12 months before being blended, lightly fined and filtered to bottle.
Food Pairing: Wild game such as duck or venison.
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Thornbury Central Otago Pinot Noir 2018
Thornbury Central Otago Pinot Noir 2018
The 2018 Thornbury Pinot Noir is a beautifully perfumed, rich and full bodied with hints of spice and dark cherry fruit notes. The palate is soft and juicy with a velvety texture.
Central Otago, with is distinctive mountainous terrain and long growing season provides stunning expressions of Pinot Noir. This Thornbury wine 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, schist derived soils of Bendigo make up the components of this single vineyard Thornbury Pinot Noir. Dry, hot summers and cool nights produce low yielding vines, ideal for the development of intense flavour and tannin.
The vineyard was hand harvested between the 15th and 20th March, 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 23% new French barriques until spring when malolactic fermentation occurred. The wine maturated was then aged in barrel for 12 months before being blended, lightly fined and filtered to bottle.
Food Pairing: Wild game such as duck or venison.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The 2018 Thornbury Pinot Noir is a beautifully perfumed, rich and full bodied with hints of spice and dark cherry fruit notes. The palate is soft and juicy with a velvety texture.
Central Otago, with is distinctive mountainous terrain and long growing season provides stunning expressions of Pinot Noir. This Thornbury wine 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, schist derived soils of Bendigo make up the components of this single vineyard Thornbury Pinot Noir. Dry, hot summers and cool nights produce low yielding vines, ideal for the development of intense flavour and tannin.
The vineyard was hand harvested between the 15th and 20th March, 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 23% new French barriques until spring when malolactic fermentation occurred. The wine maturated was then aged in barrel for 12 months before being blended, lightly fined and filtered to bottle.
Food Pairing: Wild game such as duck or venison.
