A superb collection of premium Dicey Central Otago wines that perfectly capture the essence of their terroir.

The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind. The precise amounts of each vary from year to year. The grapes endure the fury of nature and then we harvest them by hand. Swansong. Black Rabbit. Inlet. Each vineyard has its own essence. Winemakers take the grapes that hold this essence and make single vineyard wines. Last of all, they choose a small number of barrels from each vineyard that are their truest expression and create a composition. An ode to the year. It’s simple. They bottle time.

Collection includes:

1 x Dicey Bannockburn Central Otago Chenin Blanc 2020

Perfumed with aromas of nectarine, blood orange and blue borage on the nose. Fresh on the palate with slight sweetness and line of acidity.

The fruit was harvested late in the season. It was gently handled and fermented with indigenous yeast. Fermentation stopped naturally with ~30g/L of residual sugar. Bottled unfined but filtered in October.

Alc: 11%

1 x Dicey Bannockburn Central Otago Pinot Gris 2020

Perfumed with stonefruit, slight citrus and honeysuckle aromas on the nose. A rich wine with lime flavours and a refreshing finish. Drink 3 - 7 years.

The vintage was whole bunch pressed and left on gross solids for 2 weeks prior to being racked clean. It was fermented with indigenous yeast from a vineyard starter culture, fermented to dry and left on gross lees for 4 months — stirred weekly. Bottled unfined but filtered in October.

Alc: 14.4%

1 x Dicey Bannockburn Central Otago Riesling 2020

On the nose, Kumquat, stonefruit and floral notes. A rich and vibrant wine with drive.

The fruit was destemmed and pressed to tank where it settled for a week, before racking slightly cloudy for ferment. The wine was fermented with indigenous yeasts, stopping naturally with 30g/L of residual sugar. Bottled unfined but filtered in October.

Alc: 11.7%

1 x Dicey Bannockburn Central Otago Pinot Noir 2019

Dark berry aromas with savoury notes of sage on the bouquet. Wild herb with flint on the palate, with delicate acidity.

61% The Inlet Vineyard and 39% Black Rabbit Vineyard. 10% whole clusters, the rest, destemmed. 25 days on skins — 8 days cold soak, 8 days in ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day until ferment finished and then left to soak. They underwent a natural malolactic fermentation in barrel. 12 months in barrel with 17% new oak. Bottled unfined but filtered in October 2020.

Alc: 13.5%

1 x Dicey The Inlet Bannockburn Central Otago Pinot Noir 2019

Dark cherry and wild thyme aromas perfume the bouquet. A deliciously complex palate of plum and liquorice flavours.

Inlet Vineyard is situated on a river terrace above the Bannockburn Inlet. Planted 2002. The soils are loess ranging from 200—600mm on top of deep clay gravels, around 160,000 years old. On an elevation of 225—245m. 5.25 ha.

Alc: 14%

1 x Dicey Black Rabbit Bannockburn Central Otago Pinot Noir 2019

Sweet berry and floral notes on the bouquet, along with truflle and smoked characteristics. A powerful wine with juicy mouthfeel and beautifully layered.

The basement geology of Black Rabbit is 400 million years old. The site is a steep North-facing slope with younger windblown schist loess over ancient bedrock schist. The vineyard was planted in 2002. On an elevation of 250 –315m. 3.5 ha.

Alc: 14%