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 2020

AWARDED 94/100 POINTS: Cameron Douglas, Master Sommelier, Dec 2021

"Lovely complexity and concentration with ripe red berry fruits and a core of stony mineral, some light dried herb and layers of oak spice and fine toasty qualities. On the palate - equally complex and fruity with layers of pinosity and panache, youthful intensity and chalky textured mouthfeel. An abundance of coarse silk tannins and back bone of acidity contrasted by fruit and textured mouthfeel. A delicious wine, youthful and fresh, needs time to integrate and develop with best drinking from late 2022 through 2029+" Cameron Douglas, Master Sommelier, Dec 2021

Dark berry and savoury notes on the nose. A rich, complex and structured wine. Drinking well with 2-15 years.

60% The Inlet vineyard, 40% Black Rabbit vineyard. 2% whole clusters, 98% destemmed. 23 days on skins 9 days cold soak, 8 days ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day through to dryness, then left to soak. Malolactic fermentation in the spring. 12 months in barrel with 21% new oak. Bottled unfined but filtered July 2021.

Alc: 14.30%

2 x Dicey The Inlet Bannockburn Central Otago Pinot Noir 2020

AWARDED 96/100 POINTS: Cameron DOuglas, Master Sommelier, Dec 2021

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

"Complex, mineral, savoury, youthful and vibrant varietal bouquet. Aromas and flavours of red currant and apple, dark cherry and thyme. There’s a spicy wood character and earthy complexity reflecting the use of oak and cool climate site along with a youthful flinty note reflecting fruit quality and winemaking skill. A wine for the cellar with best drinking from 2024 through 2032+" Cameron Douglas, Master Sommelier, Dec 2021

"A very good example of Bannockburn Pinot with dense, almost succulent red fruits, violet, red rose, herb, thyme and anise characters. A seductively smooth-textured wine with a lingering finish" Bob Campbell, Master of Wine, Real Review, Dec 2021

Displaying cherry and raspberry notes with violet on the nose. Rich, rounded and supple on the palate.

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: 14.5%

2 x Dicey Black Rabbit Bannockburn Central Otago Pinot Noir 2020

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

AWARDED 94/100 POINTS & 5 STARS: Bob Campbell, Master of Wine, Real Review, Dec 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

"Single vineyard Pinot Noir from Bannockburn with plum, dark cherry, smoky oak, dried herb, anise and spice flavours. A moderately dense, vibrant wine, with a nice mix of fruit and savoury characters" Bob Campbell, Master of Wine, Real Review, Dec 2021

Displaying black cherry with violet and garrigue aromas on the nose. Complex, layered and chiselled.

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%

Vintages may change.