{"product_id":"three-miners-pinot-noir-2023","title":"Three Miners Central Otago Pinot Noir 2023","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eThis particular label was previously available exclusively through the cellar door. It's exactly the same wine as the Three Miners Pinot Noir currently selling for $45 per bottle on the winery's website, but the winery has decided to discontinue this label and stick with the original.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe've managed to secure all of the remaining stock.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eQuantities are limited and available on a first come, first served basis. Once they're gone, they're gone!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"It's beautifully complex and inviting on the nose with sweet cherry, olive, cured meat, dried mushroom, and toasted almond notes. The palate displays silky flow and expansive mouthfeel, wonderfully framed by loads of supple tannins, finishing persistent and seductive\" Sam Kim, Wine Orbit\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Focused, concentrated and varietal bouquet with a powerful fruit bouquet of raspberry and red cherry flesh then a roses floral quality, sandy stone soils, new barrel scent and a fine layer of dried herb. A dry wine on the palate with flavours that mirror the bouquet layering in polished tannins and plenty of acidity to both frame the palate and support the core fruit. Well made, lengthy, juicy, fleshy and ready t drink from 2028 through 2034+\" Cameron Douglas, Master Sommelier\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe nose is complex with plum, mocha and savoury aromatics. The palate is filled with red bramble and cherry fruit supported by fine tannins and a long lingering finish.\u003c\/p\u003e\n\u003cp\u003eThe fruit was hand harvested on the 23th of April 2023 at 23 Brix from the Three Miners Vineyard, near Alexandra. The fruit was destemmed, allowed to cold soak in open top fermenters for 5 days before fermentation commenced. The wine was fermented at a maximum of 31 degrees Celsius and once dry was left on the skins for 4 days to build balance before being drained. The remaining skins were pressed and combined with the free-run wine. The wine was settled for 24 hours and then racked to barrels for maturation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFood Pairing: Beef, lamb, and duck with cherries\u003c\/p\u003e","brand":"ThreeMiners","offers":[{"title":"Default Title","offer_id":67655617216829,"sku":null,"price":161.94,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/9211\/5773\/files\/ThreeMinersCentralOtagoPinotNoir2023.jpg?v=1791509168","url":"https:\/\/www.blackmarket.co.nz\/products\/three-miners-pinot-noir-2023","provider":"Black Market","version":"1.0","type":"link"}