Mystery Reserve Central Otago Pinot Noir 2017
Displaying a live salivating palate
Displaying a live salivating palate
Description
Blackcurrant, Oak, Spice
Black Market Mystery Wines™ are simply wines we love, with the branding hidden and revealed only when it arrives at your door!
"Complex with a core of varietal attributes from berry fruits to dried herbs, schist and rock mineral qualities and integrating layers of oak. On the palate - a dry wine with flavours of fresh and preserved cherry, red apple and fine barrel spice layers" Cameron Douglas, Master Sommelier
Thyme, violet, blood orange and blackcurrant fruit aromatics give way to a live salivating palate. The wine shows freshness, elegance, persistence and drive.
Vines are cropped low at 1.2 kilograms/vine. Grapes are hand selected, hand harvested and hand sorted.
The grapes were cold soaked for 7-10 days (60% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French oak barrels for about twelve months, with 26% in new oak.
Accolades
Awarded 94/100 Points
Cameron Douglas, Master Sommelier
Seal
Screw Cap
Alcohol
13.5%
Delivery
Delivery from $6.99
Description
Blackcurrant, Oak, Spice
Black Market Mystery Wines™ are simply wines we love, with the branding hidden and revealed only when it arrives at your door!
"Complex with a core of varietal attributes from berry fruits to dried herbs, schist and rock mineral qualities and integrating layers of oak. On the palate - a dry wine with flavours of fresh and preserved cherry, red apple and fine barrel spice layers" Cameron Douglas, Master Sommelier
Thyme, violet, blood orange and blackcurrant fruit aromatics give way to a live salivating palate. The wine shows freshness, elegance, persistence and drive.
Vines are cropped low at 1.2 kilograms/vine. Grapes are hand selected, hand harvested and hand sorted.
The grapes were cold soaked for 7-10 days (60% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French oak barrels for about twelve months, with 26% in new oak.
Accolades
Awarded 94/100 Points
Cameron Douglas, Master Sommelier
Seal
Screw Cap
Alcohol
13.5%
Delivery
Delivery from $6.99
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