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Herbacious, oaked & fruity: these Central Otago Pinot Noir wines have it all

Hand harvested, Central Otago single vineyard wines matured in 4 year old barrels to make them full of flavour

Each wine is great paired with robust red meats such as lamb, venison or beef

Premium Dicey Central Otago Pinot Noir Collection

$59.99p/Btl
6 Btls, $359.94 6 Btls, $312.99

Premium Dicey Central Otago Pinot Noir Collection

An outstanding collection of Pinot Noir from various Dicey vineyards in Central Otago...
$59.99p/Btl
6 Btls, $359.94 6 Btls, $312.99

Description

Premium single vineyard Pinot Noir wines from renowned sub-regions in Central Otago that perfectly reflect their terroirs.

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:

2 x Dicey Bannockburn Central Otago Pinot Noir 2019

AWARDED 94/100 POINTS & 4 STARS: Bob Campbell, Master of Wine, Real Review, Jan 2021

AWARDED 93/100 POINTS: Cameron Douglas, Master Sommelier, Mar 2021

"A typical Bannockburn pinot noir in an elegant rather than fruit-bomb style with berry, cherry, floral, violet, spice and subtle fresh herb flavours. Sweet fruit is balanced by fine, drying tannins. Approachable now but should develop well" Bob Campbell, Master of Wine, Real Review, Jan 2021

"No mistaking the aromas of Pinot Noir, Otago and the ruggedness that is the landscape of the area - cherry and dried herb, bracken and dried red berries. Oak is present, but not invasive and distracting - seems more about the toast level than the spice. Dry on the palate with flavours of place before fruit, texture before wood. Firm youthful tannins and acidity add a layer of taut youthful energy as well as a foundation of power. Lengthy, new, dry, firm and attention seeking. Well made. Best drinking from 2022 through 2026" Cameron Douglas, Master Sommelier, Mar 2021

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%

2 x Dicey The Inlet Bannockburn Central Otago Pinot Noir 2019

AWARDED 95/100 POINTS & 5 STARS: Bob Campbell, Master of Wine, Real Review, Jan 2021

"Soft, rich and delicately aromatic, with attractive floral, plum, cherry, spice and vanilla flavours restrained by a backbone of peppery tannins. Delicious now but with good cellaring potential" Bob Campbell, Master of Wine, Real Review, Jan 2021

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%

2 x Dicey Black Rabbit Bannockburn Central Otago Pinot Noir 2019

AWARDED 95/100 POINTS & 5 STARS: Bob Campbell, Master of Wine, Real Review, Jan 2021

AWARDED 95/100 POINTS: Cameron Douglas, Master Sommelier, Mar 2021

"Perfumed pinot noir with pronounced floral, red rose, savoury, dark cherry, spice and anise flavours supported by gentle acidity and fine, peppery tannins that promote a drying finish" Bob Campbell, Master of Wine, Real Review, Jan 2021

"Pinosity and personality - aromas of wild flowers and red berries, dusty dried herbs and mineral with a smashed stone scent. On the palate - closed, youthful, taut and hiding. Lots of texture and character with firm fruit tannins, wild thyme and dried herb then flavours of red apple, cherry, plum and wood spices. A wine about the core of fruit reflecting environment then use of old barrel. Young and needs some time to integrate and find harmony. Best drinking from late 2022 through 2029+" Cameron Douglas, Master Sommelier, Mar 2021

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%

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