Cherries on the nose along with hints of violets...
Light spice from French oak and prolonged length helped by fine-grained tannins
Pair the sweeter notes of this wine with grilled quail for a memorable food pairing
Amisfield Central Otago Pinot Noir 2016
Amisfield Central Otago Pinot Noir 2016
Accolades
Awarded 94/100 Points
Bob Campbell, Master of Wine, Oct 2018
Awarded 4 Stars - Recommended
Cuisine Magazine, Issue 194, May 2019
Description
"Aromatic pinot noir with floral, violet, dark cherry, plum and spice flavours. A silken-textured wine that is so appealing and accessible now that it's hard to imagine it getting much better with bottle age" Bob Campbell, Master of Wine, Oct 2018
An abundance of fresh picked cherries on the nose along with hints of violets. This follows through to the palate in combination with light spice from French oak and prolonged length helped by fine-grained tannins.
The weather leading up to harvest was warm and dry with yields up 10% due to the well-formed grape bunches. Hand-harvested fruit was cold-soaked for four to five days before natural fermentation began. Gentle, selective timing of hand-plunging and some pulse air during fermentation helped to extract the delicate skin and seed tannins. Approximately, 10% whole-bunch clusters were included in some of the ferments. After fermentation we tasted the wines daily to assess tannin development and left the wine on the skins for an extended time. Maturation was for 15 months in 20% tight-grain French barriques.
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