Rockburn Central Otago Pinot Noir 2020

Description

• French oak
• Black cherry
• Rich mocha
• Supple & silky

"A blend of 85% Parkburn and 15% Gibbston-grown grapes. Rich, ripe wine with plum, dark cherry, thyme, anise, dark chocolate and spicy oak flavours. An elegant, intense and quite complex pinot noir" Bob Campbell, Master of Wine, Real Review, Jul 2021

"Deep, ruby-black with a deep purple hue, lighter edged. This nose is intensely aromatic and full, underlying alcohol power; black cherry aromas melded with blackberries, an amalgam of barrel spices and black pepper. Medium-full bodied, aromas of ripe cherries, blackberries and plums unfold, entwined with liquorice, black pepper, barrel spices and a hint of roasted coffee beans. Fine-grained tannin extractions contribute to a silky palate; balanced and integrated acidity linger to a powerful, spicy closing. This is a powerful, black-fruited Pinot Noir with spices on a silky palate. Match with Moroccan lamb and peppercorn cured venison over the next 4-5 years" Candice Chow, Raymond Chan Wine Reviews, Aug 2021

"Great colour, concentration of aromas and complexity with an enticing mix of ripe berries, spices of wood and quiet savoury core of dried herb, mineral, place and time. Follow through on the palate is seamless with flavours of raspberry and red apple, dark cherry and dried herbs. Oak flavours layer in quickly with a mix of brown spice, an abundance of fine grained tannins then acidity adds youth and freshness. Delicious, ripe, fresh, varietal and young. A wine for the cellar as well as early drinking if desired. Best from late 2022 through 2028+" Cameron Douglas, Master Sommelier, Jul 2021

Expressive nose of plum, black cherry and tasty oak. Deeply fruited, rich mocha, supple and silky, with a long finish. As always, this wine shows classic Rockburn elegance, integrity and balance.

Fruit grown in Gibbston Vineyard 15% and Parkburn Vineyard 85% in Central Otago.

The 2020 vintage yielded beautiful fruit from each of their sites, which they have simply guided gently through to the bottle with minimal handling. Their "hands-off" approach delivers a pure expression of Central Otago to your glass

7 tonne fermenters, 1 to 4 days maceration, fermentation over 1 week with daily plunging, followed by post fermentation maceration for another 10-14 days. Aged for 10 months in French oak, 33% new, 18% 1 year old. Bottled 19.04.2021.