Carrick Bannockburn Central Otago Pinot Noir 2022

Description

Oak, Rhubarb, Spice

"Sourced from four parcels of mixed-clone vines that are closing in on 30 years old, this is Carrick’s flagship wine, the one that makes it a star in restaurants around the world, the one that has pinot fans antsy for release dates for each vintage. Spice-stacked and laced with rhubarb, baked beetroot, and hints of balsamic and black tea, it also boasts gripping, chewy tannins that shake your tonsils and add miles to its finish. Its lovely colour, flavour and tannin extraction comes from approx 3 weeks of soaking on its skins post-ferment, it’s then aged in a combination of new and seasoned French oak for around 10 months. It’s then blended and carefully transferred to a tank for a slow, sleepy further 6 months maturation before being bottled unfined and unfiltered. Powerful" Yvonne Lorkin, Jan 2025

"A lovely bouquet of flowers and light red berry fruits, some gentle savoury spice qualities and definitive gentle textures. Fine tannins in abundance with a backbone of acidity frame a core of red cherry, strawberry and plum fruit flavours. The savoury scent in the bouquet repeats with a light dried herb quality as well. A youthful and generous wine with plenty of energy and a lengthy finish. Best drinking from 2025 through 2030+" Cameron Douglas, Master Sommelier, Jun 2024

The 2022 Bannockburn Pinot Noir is vibrant, elegant, and balanced. With notes of cherry, cranberry, redcurrant, thyme, and tea leaf. The palate is long and complex, framed by fine tannin.

The Bannockburn Pinot Noir is Carrick's flagship wine, and the wine that we feel best represents the strong connection we have with our site. Known for its structure and ability to age well over a long period of time, the fruit is hand-picked from a selection of vineyards across the estate, parcels that were 28 years old in 2022. The 2022 summer was warm, with rain replenishing the vines at the beginning of Autumn, a dry finish around harvest and settled weather over flowering, led to good yields and quality.

Comprised of 4 different vineyard parcels, and a mix of clones 10/5, 5, and 13, each hand-picked at optimum ripeness, destemmed, then fermented separately. Spending between 17-22 days on skins, the wine was pressed, then aged in barrel for 10 months, with 19% new French oak barriques used. Each barrel was hand-selected then blended together, for a further 6 months maturation in tank before bottling, unfined and coarse filtered.

Food Pairing: Duck breast, with date & orange puree, baba ghanoush, pickled shallots and candied walnut granola.