Dicey Bannockburn Central Otago Pinot Noir

DESCRIPTION

60% The Inlet vineyard, 40% Black Rabbit vineyard. 2% whole clusters, 98% destemmed. 23 days on skins 9 days cold soak, 8 days ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day through to dryness, then left to soak. Malolactic fermentation in the spring. 12 months in barrel with 21% new oak. Bottled unfined but filtered.

Nose — Dark berry. Savoury. Floral.

Palate — Rich. Complex. Structured.

ABV-14.3 % Alc