Te Kano Central Otago Pinot Noir 2020

Description

Cherry, Oak, Spice

"This is gorgeously expressed on the nose, showing dark plum, thyme, game, warm mushroom, and roasted nut aromas. The palate displays excellent weight and refined mouthfeel, superbly complemented by velvety texture and beautifully melded tannins. Harmonious and seamless with a sustained, satisfying finish. At its best: now to 2032" Sam Kim, Wine Orbit, Apr 2025

"Red and ruby hues lead to a bouquet of complexity and layered bottle developments. Scents of fresh cherry and savoury hillside wild spice, raspberry - fresh and dried, plum and smoky barrel spice. Dry, taut, youthful, tasty and textured with flavours wild red berries and thyme, a lick of bacon oak and baking spices, wood smoke and earth. An abundance of fine to moderate tannins, medium+ acid line and lengthy finish. Best from 2025 through 2033+" Cameron Douglas, Master Sommelier, Apr 2025

A deep and brooding Pinot Noir with aromas of black cherry and plum, baking spice and tobacco. Black cherry, cocoa and orange peel follow through on the palate with spicy oak nuances and a distinctive dried herb bouquet.

The Life Series captures the essence of Te Kano’s Estate vineyards, using parcels of fruit from across our subregions to give a snapshot of the season and our unique expression of Central Otago.

A combination of our Central Otago subregions. Northburn shows fine boned acidity, pure fresh fruit flavours and a crystalline minerality derived from Schist based soils, while Bannockburn gives riper black fruit notes, structured tannins and mid palate weight.

The 2020 season started cool and dry, with warmer Summer temperatures leading into a long, warm Autumn. The season delivered lower yields of small berries, with excellent ripeness and flavour concentration.

Vineyard parcels were individually hand harvested and destemmed to open top fermenters. Gentle hand plunging over a period of 10 - 28 days aided the extraction of fine, delicate tannins, along with varying percentages of whole bunches in the fermentation lending sinewy tannin and excellent aging potential. The wine was matured in French oak barrels for 11months with around 24% new oak used.