"Awarded 94 pts... successful inaugural vintage" Bob Campbell
"Awarded 94pts... delivers excellent fruit weight and roundness, beautifully supported by silky texture and fine tannins" Wine Orbit
Pair this delicious drop with a kiwi classic such as BBQ lamb rack or grilled Hapuka
Matt Connell Rendition Central Otago Pinot Noir 2016
Matt Connell Rendition Central Otago Pinot Noir 2016
Accolades
Awarded 94/100 Points
Bob Campbell, Master of Wine, Real Review,
Awarded 94/100 Points
Sam Kim, Wine Orbit, July 2017
Description
"A blend of grapes from Bendigo and Lowburn districts, it is instantly appealing on the nose showing dark cherry, plum, clove and toasted almond characters with hints of game and floral. The palate delivers excellent fruit weight and roundness, beautifully supported by silky texture and fine tannins. The wine offers loads of delectable fruit flavours with subtle savoury nuances, making it hugely appealing. At its best: now to 2021" Sam Kim, Wine Orbit, July 2017
"Made from a blend of Bendigo and Lowburn grapes that were 100% destemmed before being fermented and matured in oak for ten months. Quite a dense, rich and stylish wine with a combination of ripe, almost smoky Bendigo characters with plum and dark cherry flavours. Good weight and lengthy finish. A successful inaugural vintage" Bob Campbell, Master of Wine, Real review, July 2017
The nose shows a nice blend of darker fruit notes supported by violet florals. The palate is complex with good concentration, spice and a long and integrated finish. Rendition is a blend of Central Otago vineyards and sub regions and is Matt Connell's quintessential Central Otago Pinot Noir.
This 2016 Rendition Cuvee is blended from ultra premium fruit sourced from Lowburn and Bendigo vineyards. The hand harvested fruit for this wine was 100% destemmed to tank then cold soaked for 5 days to build colour and flavour intensity. The must was inoculated with both wild yeast and cultures selected for their ability to add complexity. Fermentation lasted 19 days with a peak temperature of 31 degrees. 4 days of post fermentation maceration followed which allowed tannins to build structure and balance then the wine pressed off the skins to tank. Following settling the wine was racked to French barriques; 25% being new. Malolactic fermentation in barrel was followed by maturation in oak for ten months in oak before being racked, blended and bottled on the 3rd March 2017.
The label is a product of a collaboration with New Zealand contemporary artist Andrew J Steel, who has succinctly captured the important elements of Matt Connell's 'meaningful things', rendering the creativity, fun and joy Matt Connell finds in making this wine and wine in general.
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