Dense & intriguing
Velvety and plush up front, brimming with wild berry fruit
Delicious alongside Peking duck pancakes
Nanny Goat Central Otago Pinot Noir 2017
Nanny Goat Central Otago Pinot Noir 2017
Accolades
Awarded Gold Medal
New Zealand International Wine Competition 2018
Awarded Silver Medal
New Zealand Wine of The Year Awards
Awarded Silver Medal
Decanter Wine Asia Awards
Awarded Silver Medal
International Wine & Spirits Competition
Description
The nose is dense and intriguing, with layered black and blue berry fruits, toasted spice, cola and an ethereal floral lift. The palate is velvety and plush up front, brimming with wild berry fruits, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fine acidity brightens the mid palate, blending seamlessly with a veil of powdery fine tannins to lift the palate towards a satisfyingly elegant finish.
Hailing from Central Otago, The Nanny Goat Vineyard was named after the wild goats that roam the mountainous terrain of Central Otago. This name came about somewhat serendipitously in late 2004 during a trek to a restaurant nestled high above the picturesque town of Queenstown, which despite being planned as a relaxing stroll quickly deviated from the defined walking track to those roamed by these deligthful creatures. The name stuck being fair reflection of the winemakers determination to succeed, adapt and thrive in the rugged and often extreme climates of Central Otago.
Fruit for the 2017 Nanny Goat Pinot Noir was sourced from three vineyard sites in the Cromwell basin – two in the Pisa sub region one in Bannockburn, complemented by a small parcel from the higher elevation Gibbston sub region. Clones used are 667, 777, 5, Abel, 10/5 113, 114, 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based soils.
Hand-picked fruit was destemmed and cold soaked for up to 7 days at 6°C before being Fermented using naturally occurring yeasts in open top stainless steel fermenters. Selected ferments received up to 30% whole bunch and up to 32 days total time on skins before pressing. Gently pressed and briefly settled, the wine was then transferred to French oak Barriques (225L) to undergo natural MLF and mature for 8 months before racking and blending. The resulting blend contains approximately 7.5% whole bunch and 15% new French oak.
Food Pairing: Peking duck pancakes.
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