Champion Pinot Noir and Champion Central Otago wine, NZ Wine Of The Year Awards
A distinctive wine with character
Match this wine with rich beef wellington for a gourmet pairing
Maude Central Otago Pinot Noir 2017
Maude Central Otago Pinot Noir 2017
Accolades
Awarded Trophy
New Zealand Wine of the Year Awards 2018
Awarded Trophy
New Zealand Wine of the Year Awards 2018
Awarded Trophy
New Zealand Wine of the Year Awards 2018
Awarded Gold Medal
New Zealand Wine of the Year Awards 2018
Awarded 92/100 Points
Bob Campbell, Master of Wine
Description
"A blend of grapes from the Sitting Bull vineyard just above the shore of Lake Dunstan, and the Fish Hook vineyard in the Queensbury subregion. Floral, cherry, plum, fresh herb and sappy flavours supported by fine, drying tannins. A distinctive and reasonably concentrated wine with character. Drink 2018 to 2023." Bob Campbell, 2018.
Powerful and complete, that’s how we’d describe the 2017 Pinot Noir. Layers of dark Central Otago berry fruits, hints of violet, clove and cinnamon aromas are locked into this wine which screams of promise. The mouthfeel is instantly generous with the depth and breadth of flavour quite astounding. Tannins like velvet, guide the flavours through the palate giving structure and carry.
Vintage 2017 was the coolest seen in 15 years. The beginning of the season and the conclusion were perfect but where was the Summer? Those who live here in Central Otago will remember it as ‘a very windy - very cold Summer’. The cooler conditions had a huge effect on berry size and the vines produced much lighter than average yields, down to a crippling 2 tonne per hectare in places. Thankfully Summer turned to Autumn, the winds subsided, the sun shone at last, the grass browned off and the light crop on the vines ripened slowly but with ease. With smaller berry size and late ripening the fruit harvested from the 2017 vintage had an intensity and power which we believe will class it amidst the great vintages of this region.
Hand harvested from the Sitting Bull and Queensberry vineyards in Central Otago. Fermented very traditionally in open topped tanks, hand plunged, indigenous yeasts with a portion of whole bunch included in each fermenter. 18 – 28 days on skins for tannin development prior to pressing. Maturation in French barriques (30% new) for 10 months before bottling. As they prefer not to fine or filter their Pinot Noirs, this wine may form a sediment over time. Decanting is recommended to ensure clarity.
Food Pairing: Match this wine with rich beef wellington for a gourmet pairing.
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Beautiful and smooth
Eileen - 21/11/2018
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