"Rockburn's second label pinot noir is a light, soft and appealing wine with raspberry, plum and dark berry flavours. It's a simple, easy-drinking red with a clear Central Otago signature" Bob Campbell, Master Of Wine, Dec 2017

“$25 may not seem to be a bargain but the average price of Central Otago Pinot Noir over the past five years is $49.04 – at $24.99 less than half. That’s a bargain for a silver medal quality Pinot Noir. It’s streets ahead of most other wines in its price category” Bob's Best Buy: Devil’s Staircase Pinot Noir, Central Otago, 2018.

"Ruby-red colour with some depth and light purple hues on the edge. The nose is firm with good depth of dark-red cherry fruit with some raspberry and dark herb elements, along with red florals and a touch of minerally reduction. Medium-bodied, the palate has bright and vibrant flavours of dark-red cherry and berry fruit with notes of raspberries, dark herbs and some minerally reduction lending subtle bitter nuances. The fruit flavours are uncomplicated and enlivened by soft acidity and the mouthfeel is supple and smooth flowing. The wine carries to a light finish of raspberries and bitter cherry fruit. This is a soft, supple and smooth, uncomplicated Pinot Noir with dark-red cherry and raspberry fruit with herb and mineral notes. Serve with pasta, pizza, antipasto and tapas over the next 2+ years" Raymond Chan, Nov 2017

Strong and sensual with lashings of dark fruit, sinfully succulent and devilishly good. The flavours are practically immoral, full of black Doris plums, blueberries and bramble fruit, and will leave you with an insatiable desire for more.

The Devil’s Staircase wines are inspired by the winding road leading from Queenstown to Kingston along the shores of Lake Wakatipu. Sourced from several Central Otago vineyards, the Devil’s Staircase Pinot Noir takes the willing down into the realm of decadence and Bacchanalian delights. Here, everything is pleasure spiced up with a bit of naughty.

Fruit was sourced in approximately equal portions from Gibbston, Alexandra and Pisa vineyards. In the winery these grapes were fully destemmed and spent 10-21 days on skins, before rapid warm ferments. The wine was then matured in tank with full malo-lactic fermentation, with no oak influence. This resulting wine has a cellaring potential of 1-4 years.

Food Pairing: We encourage you to make the descent, as there’s a little devil in all of us, pairing this sinfully decadent Pinot with devilishy juicy barbequed meats such as spicy hot chorizo 'devil dogs' served with pickled jalapeños.