Rockburn Central Otago Pinot Noir 2019

Description

• French oak
• Dark cherry & black currant
• Warm spice
• Supple, silky tannins

"Lifted, quite floral aroma with violet, cherry, wild thyme, anise and a hint of fresh herbs on the palate. A bright, vibrant wine in a classical Rockburn fruit-forward style. Good now but should benefit from bottle age" Bob Campbell, Master of Wine, Real Review, Aug 2020

"A magnificent offering; the gorgeously complex bouquet shows dark cherry, vanilla, thyme, dark mushroom and warm spice aromas, leading to a concentrated palate that's richly textured and expansive. The wine offers terrific fruit purity and power, while remaining elegant and harmonious, making it hugely appealing. At its best: now to 2029" Sam Kim, Wine Orbit, Jul 2020

"A really lovely bouquet of Pinot Noir with ripe, varietal and engaging aromas of freeze-dried raspberry and baked red cherry, a layer of black currant then a mix of wood spices and gentle smoky oak scents. On the palate - vibrant and full of energy, youthful and tense with palate grabbing acidity, ripe and firmly textured tannins then a core of red fruit flavours that reflect the nose. As always very well made with a lengthy, dry finish. A wine that should be cellared for a year more with best drinking from mid to late 2021 through 2025" Cameron Douglas, Master Sommelier, Aug 2020

"Dark, medium ruby-red with depth and a black tinge, youthful, even throughout. The nose is young, gently-full with aromas of black cherries, sweet plums, blackcurrants, melded with sweet herbs and oak spices detail. Medium-bodied, aromas of blackcurrants, black cherries have a good core of concentration, along with mocha, dark herbs, lingers with oak spices to a supple, elegant finish. The palate is fresh and silky with supple fine-grained tannin extraction, provides structure. Lively acidity lightened the black fruit, spices and herbs, flows smoothly along to a voluminous, moreish finish. This is an elegantly, fine Pinot Noir with flavours of blackcurrants, black cherries, along with mocha and herbs, supported by lively acidity on a fine-grained tannin structure line. Match with lamb and duck sausages over the next 4-6 years. Fruit from Gibbston 17%, Parkburn 83%. Fermented in tanks to 13.5% alc. Then aged for 10 months in French oak, 33% new, 18% 1-year-old" Candice Chow, Raymond Chan Reviews, Jul 2020

Rich mocha and supple, silky tannins leading into a very long finish. As always this wine shows classic Rockburn elegance, integrity and balance. Rich mocha and supple, silky tannins leading into a very long finish. As always this wine shows classic Rockburn elegance, integrity and balance.

7 tonne fermenters, 1 to 4 days initial maceration; fermentation over 1 week with daily plunging followed by post fermentation maceration for another 10-14 days. Barrel levage: 10 months in French oak; 33% new, 18% 1 year old.