Nevis Bluff Central Otago Pinot Noir 2017

Description

• Red & black fruit 
• Spice driven 
• Lush, warm texture 
• Rich depth & coverage

"This is immensely seductive on the nose showing sweet cherry, thyme, vanilla, hazelnut and truffle characters. The palate is equally gratifying with excellent weight and flow, wonderfully enhanced by velvety mouthfeel and silky tannins. Multi-layered with wonderful fruit flavours combined with savoury/spicy nuances. At its best: now to 2027" Sam Kim, Wine Orbit, Apr 2020

Rich, ripe red and black fruit lifted with spice and dark brooding aromatics. A lush, warm and flowing texture is followed with great palate coverage and depth. Dark blackcurrant, violet purple safe aromatics on the nose, leads to a silky elegant textured wine showing great finesse, poise and depth.

Pinot Noir is a notoriously difficult grape to cultivate that grows best in cooler climates, hence the growing reputation for quality in the Central Otago region. Nevis Bluff's terroir produces fruit that is intensely coloured and brimming with flavour. This fruit creates stunning wines with black fruit characteristics and richly perfumed wines, which are typical of Central Otago.

Nevis Bluff wines are sourced from their vineyard in the Pisa sub-region of Central Otago; a region famed for long, hot summer days and cool nights. A slow ripening period produces intense fruit flavours, resulting in wines with rich aromatics, concentrated complexity and dense fruit sweetness. It is this unique terroir and philosophy to select only premium grapes, combined with a natural winemaking approach that produces these exceptional wines.

The grapes were cold soaked for 7-10 days (30% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolatic fermentation. The wine was then aged in French Oak barrels for about ten months, with 25% in new oak. 

High density vineyard plantings (4040 vines/ha). Vines are cropped low at 1.5 kilograms/vine. Grapes are hand selected, hand harvested and hand sorted. 

Food Pairing: Enjoy this brooding Pinot Noir with glazed duck breasts with a redcurrant reduction.