Rockburn Central Otago Pinot Noir 2021 Magnum 1.5L

Description

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

"Delicately aromatic pinot noir with floral/violet, black cherry, black-fleshed plum and bramble flavours. A fresh, vibrant wine with purity and a crisp, dry finish. Classic Central Otago pinot noir from a favourable vintage" Bob Campbell, Master of Wine, Real Review, Jul 2022

"Gorgeously composed and stylish, showing sweet cherry, green olive, warm mushroom and fragrant spice aromas, it's concentrated on the palate offering excellent fruit purity and silky flow. Wonderfully framed by fine supple tannins, finishing impressively long and refined. At its best: now to 2031" Sam Kim, Wine Orbit, May 2022

"Deep, medium ruby-red with a purple hue, lighter on edge. The nose is lifted and fragrant, a whiff of herbaceousness and gravelly minerals on the entry, thyme, sage interweave black cherries, plums and a hint of spice. Medium-full bodied, dark cherries, plums entwined with sage and thyme, unfolding clove and black pepper. Fine-grained tannins provide a firm, fine structure and silky mouthfeel, complementing the dark-toned, broody aromatics. Lively acidity lifted and lengthened the palate. This broody Pinot Noir with dark fruit and herb possesses an enticing firm and silky palate. Match with lamb racks and pork stew over the next 5+ years. Fruit from Gibbston (15%), Parkburn (85%) sites, fermented in 7-tonne fermenter to 13% alc over 1-week, further maceration for 10-14 days, aged 10 months in French oak; 33% new, 18% 1-year-old and balance in 2/3-year-old oak" Candice Chow, Raymond Chan Reviews, May 2022

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.

100% Pinot Noir grapes grown in Gibbston (15%) and Parkburn (85%) producing low yields but very clean fruit.

The 2021 vintage yielded beautiful fruit from each of their sites, which they have simple guided gently through to the bottle with minimal handling. Their "hands off" approach delivers a pure expression of Central Otago to your glass.

Wine was fermented in 7 tonne fermenters with 1-4 day initial maceration followed by fermentation for over 1 week with daily plunging. After this the wine underwent post fermentation maceration for another 10-14 days. The wine aged for 10 months in French oak, 33% new and 18% 1 year old, before being bottled on 16th March 2022.

Food Pairing: Roast meats, hard cheeses, earthy root vegetables. Enjoy with friends over the next 4-9 years.