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Elegantly poised with wonderful concentration

Brooding dark cherry, wild thyme, plum & liquorice flavours

Perfectly paired with smoky lamb & rosemary skewers

Ceres Artists Collection Inlet Vineyard Central Otago Pinot Noir 2016

6 Btls, $419.94 6 Btls, $365.17
Awarded Gold Medal Awarded 5 Stars Awarded 93/100 Points Awarded 4.5 Stars Organic Wine
Ceres Artists Collection Inlet Vineyard Central Otago Pinot Noir 2016

Ceres Artists Collection Inlet Vineyard Central Otago Pinot Noir 2016

The Artists Collection is the pride of Ceres Wines...
6 Btls, $419.94 6 Btls, $365.17


Awarded Gold Medal

International Wine Challenge 2019

Awarded 5 Stars & 4.5 Stars

Winestate Wine of the Year Awards 2019

Awarded 93/100 Points

Cameron Douglas, Feb 2019


"An intriguing bouquet of savoury spices and red berry fruits. Lots of palate appeal withoak and oak textures, tannins and acidity that team tag the senses, building complexity with each new taste. Chalky tannins, cheries, cranberries and tart plum flavours. Youthful, tense and fine with a lengthy finish. Decant for service with best dirnking 2020 through 2028." Cameron Douglas, Feb 2019

Ceres flagship single vineyard Pinot Noir delivers complexity and concentration, an elegantly poised with brooding dark cherry, wild thyme, plum and liquorice flavours. This impressive Pinot will continue to improve with age 5-7 years from vintage.

The Artists Collection is the pride of Ceres Wines, it's about celebrating all those "Artists" involved in crafting these single site wines to reflect their place. Each bottle is adorned with the artwork of Odelle Morshuis (James Dicey’s wife) to echo a shared philosophy of capturing a moment in time and space.

Situated on a river terrace above the Bannockburn Inlet along Cairnmuir Road in Bannockburn, planted in 2002. The soils are loess ranging from 200-600mm on top off deep clay gravels, around 160,000 years old. On an elevation of 225-245m 2.25ha.

Inlet Vineyard 2016 Pinot Noir was fermented with wild yeast and spent 28 days on the skins; around 10 days cold soak, 8 – 9 days in ferment then 10 days post ferment. A philosophy of minimal oak influence is followed, maturation in well-seasoned / aged barrels provides for the wines development. Free from oak flavours allows this wine to shine as the most candid expression of Pinot Noir and its site, with a total of 80 dozen bottled. After a normal budburst the vintage started cool, which slowed the vines down. The temperature recovered in late December and had a cool January but a long hot finish from February to end of March. This resulted in very perfumed and aromatic fruit with a wider range of flavours than normal. There is a significant acid backbone which provides structure and definition and will certainly aid in the aging of this wine.



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