Black Cottage Reserve Central Otago Pinot Noir 2018

Description

<p> &quot;Delightfully fruited and fragrant, the sweetly expressed bouquet shows dark cherry, cranberry, vanilla, almond and floral characters with a touch of spice. The palate is succulent and beautifully rounded, offering youthful charm and elegant fruit intensity, backed by polished tannins. Immediately appealing and very tasty. At its best: now to 2022&quot; Sam Kim, Wine Orbit, Sep 2018</p> <p> &quot;Moderately deep ruby-red colour with slight purple hues, paler on the rim. The nose is fresh and intense with uncomplicated aromas of cherry and raspberry fruit with some whole berry fermentation confectionary-like notes and fragrant red florals. This has aromatic clarity. Medium-full bodied, the palate has sweet and lively, aromatic fruit flavours of cherries and raspberries, with floral and confectionary lift, along with jammy elements, unfolding nuances of liquorice and spice. The fruit forms an elegant core which is supported by light, supple tannins and a line of fresh acidity. The flavours carry to a lingering finish. This is an uncomplicated, youthfully vibrant Pinot Noir with cherry, raspberry and confectionary-like whole berry ferment flavours on an elegant, supple palate. Match with antipasto, tapas and Asian cuisine over the next 3 years. Clones 777, 115, Abel and 667, hand-picked fruit from Alexandra and Cromwell, fermented with 20% whole bunches to 13.5% alc., the wine aged 4 months in French oak&quot;&nbsp;Raymond Chan, Sep 2018</p> <p> With dark purple hues, this savoury pinot noir releases lifted ripe fruit and glazed cherry aromas with hints of smoke, boysenberry, stewed rhubarb and star anise. The palate is full of dark fruit flavours that fade to savoury notes. Soft acidity and plush tannins contribute to a glossy mouth feel and a smooth, slightly peppery finish.</p> <p> The continental Central Otago climate is one of extremes &ndash; the fiercely cold nights and long, warm summer days allow the black queen to display pure, vibrant fruit. From vineyards in Alexandra and Cromwell, the fruit was handpicked from a mixture of traditional Pinot Noir clones 777, 115, Abel and 667. The wine was hand plunged and 20% whole bunches added back to the ferment. The wine was then matured with French oak for 4 months.</p> <p> Food Pairing: Pair with crispy duck pancakes, pulled pork and char-grilled steak or venison.</p>