Nanny Goat Vineyard Central Otago Pinot Noir 2019

Description

• French oak
• Red cherry
• Dark chocolate
• Fine, powdery tannins

"Classic bouquet of Central Otago Pinot Noir with aromas of dark cherry and plum, a savoury dried herb core and layers of toasty oak and a whisper of smoke. All these ideas come alive on the palate with flavours of raspberry and cherry, red apple skin then a savoury mineral core. Firm tannins and lively acidity, layers of wood flavour and spice. Youthful, fresh, needs some cellar time. Overall a lovely example, well made and food ready. Best drinking from mid to late 2021 through 2025" Cameron Douglas, Master Sommelier, May 2020

"Medium ruby, the bright red fruit on the nose is lively and fresh and makes me think of eating crunchy cherries whilst sitting on an old smoky oak barrel surrouonded by rose petals. Flavours of red plum and spice with lifted acidity bringing sour cherry nuances. Flirty and delicious but enough stuffing to know this is a serious wine" The Wine Writer, Nov 2020

Seductively heady aromas of rose petals, dried cranberry and bright crunchy red cherries. Dried thyme, roasted coffee bean, dark chocolate and just a faint wisp of candle smoke gradually reveal themselves, fading in and out of focus, adding nuance and depth. The palate envelops the senses with a plush layer of powdery finne tannin, gently guiding towards a core of dark plum and chocolate dipped cherries. A spark of bright acidity illuminates the mid palate, carrying through to a finish that lingers long past the last sip.

Fruit for the 2019 Nanny Goat Pinot Noir was sourced from five separate vineyard sites – two in the Pisa sub region, one in Gibbston, one in Bannockburn and one in Queensberry. Clones used are 667, 777, 5, 6, Abel, 10/5 113, 114, 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based sedimentary soils.

Hand-picked fruit was destemmed and cold soaked for up to 7 days at 6˚C before being Fermented using naturally occurring yeasts in open top stainless steel fermenters. Ferments received between 21 and 32 days total time on skins with 1 – 2 plunges daily to ensure gentle extraction of colour and tannin before being pressed o! skins. the wines were then transferred to French oak Barriques (225L) after 24 hours settling where they undewent natural MLF and matured for 8 months before racking and blending. The resulting blend contains approximately 5% whole bunch and 15% new French oak.

Food Pairing: Peking duck pancakes.