Babydoll Central Otago Pinot Noir 2024

Description

Blackberry, Floral, Oak, Spice

"Bright, ripe, fruity and varietal bouquet and palate with flavours of boysenberry and plum then cherry and some stone and clay baseline themes. A dry wine with core fruit flavours that drive the palate framed by fine tannins and acid line tat both layer in mouthfeel and freshness. Drinking well from day of purchase through 2030" Cameron Douglas, Master Sommelier, Apr 2026

Fragrant notes of dark cherry, Black Doris plum and bramble, lifted by hints of violet, warm spice and a touch of toasty oak. This Pinot Noir delivers layers of juicy blackberries, ripe plum and a swirl of cherry compote, rounded out by hints of cinnamon and warm spice from integrated oak. Smooth tannins lead to a plush, fruit-forward finish. Enjoy now, or cellar up to 2 - 3 years.

Vintage 2024 will be remembered as a standout year for Central Otago, defined by warm, dry conditions and a longer, cooler ripening period. These factors contributed to moderate yields, with small, concentrated berries delivering intense flavours. A brief rainfall in late summer provided essential relief to vines, while the extended hang time into autumn allowed for excellent flavour development and balanced acidity. The unique conditions of vintage 2024 have resulted in wines of exceptional quality that showcase the signature dark cherry, plum and bramble notes Central Otago is celebrated for. We’re thrilled to share these vibrant and elegant wines with you.

Babydoll Pinot Noir is shaped by Central Otago’s unique schist soils and semi-arid climate. The rocky, low-vigour soils encourage deep roots and concentrated flavors. Warm days and cool nights create balance and fresh acidity, while strong winds and low rainfall produce small, thick-skinned berries. This results in a vibrant, fruit-forward wine that captures the true essence of Central Otago.

Individual parcels of Pinot Noir were harvested and destemmed in the vineyard, before it was delivered to the winery. A warm fermentation followed with regular cap management to help extract all the colour and flavours from the skins. Each parcel was tasted daily and the wines were pressed off their skins, when the right balance of fruit and tannin had been achieved. After aging on oak, the wine was blended, stabilised and bottled.

Food Pairing: Perfect with prosciutto-wrapped figs, truffle mac and cheese, or chocolate mousse with almond brittle. Suitable for vegetarians, vegans and a gluten free diet.