Rich wild berry fruits with dark chocolate & a taut minerality
Seductive plum & lifted ethereal floral aromas combine to give an aroma profile that beguiles the senses
Drink alongside seared hare fillet – simply prepared with olive oil, sea salt & coarsely ground black pepper
Super Nanny Central Otago Pinot Noir 2017
Super Nanny Central Otago Pinot Noir 2017
Accolades
Awarded Gold Medal
New Zealand International Wine Competition 2018
Awarded Gold Medal
New Zealand Wine of the Year Awards 2018
Description
A wine of contrasting elements – equal measures of Dark seductive plum fruit and lifted ethereal floral aromas combine to give an aroma profile that beguiles the senses and demands lengthy contemplation. The palate layers rich wild berry fruits with dark chocolate and a taut minerality, finishing with a blanket of fine tannin and a refreshing streak of bright acidity.
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.
Every season there are inevitably one or two parcels of fruit that stand head and shoulders above the rest in the vineyard and it is these which make Super Nanny Pinot. Hand picked and hand sorted to ensure only the best quality fruit makes it into the fermenter. Cold soaked for 6–8 days with 15% whole bunches included. Natural fermentation with up to two plunges daily at peak of ferment. 31 days on skins total before being pressed, settled for 24 hours and run to 225L French oak barrels (40% new) for 13 months where the wine underwent natural Malo Lactic fermentation. Racked twice before being bottled without fining or filtration.
Food Pairing: Seared hare fillet – simply prepared with olive oil, sea salt and coarsely ground black pepper
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