Three Miners Warden's Court Central Otago Pinot Noir 2022

Description

Oak, Raspberry, Spice

"It's delightfully fragrant on the nose, showing sweet cherry, wild strawberry, floral, clove and toasted nut aromas. The palate displays silky-smooth mouthfeel and succulent fruit flavours, splendidly framed by supple tannins, making it soothing and velvety. At its best: now to 2032" Sam Kim, Wine Orbit, Oct 2024

"A silky entrance flaunting ripe fruit and herb, unfolding broody floral and earth elements. Supple, dusty tannins on a line of lacy, enlivening acidity carrying an ultra elegant, long finish" Candice Chow, Raymond Chan Reviews

"Vibrant and enticing bouquet with layers of spice-laden red berry fruits, crushed roses and a silty soil and clay quality. Firm and dry, taut and textured with firm tannins and plenty of acidity adds crunch and freshness. Flavours of strawberry and cherry, some wild forest floral and a savoury seam delivers a wine of texture and length in a lighter weight frame, this suits the wine well. Best drinking from day of purchase through 2030+" Cameron Douglas, Master Sommelier, Apr 2026

A stylish nose bursting with raspberry, cocoa and baking spice, complex and rich. The palate is fresh and vibrant showcasing sweet red berry flavours with floral undertones and mocha notes. The wine is rich with subtle tannins and balanced use of French oak. Drinking beautifully now but will reward cellaring.

WARDEN’S COURT - dealt with the registration and enforcement of Miner’s Rights. Disputes often arose over claim jumping, forgeries, water races, roading and between partners of a joint claim. The old Courthouse in Alexandra is one of the town’s oldest stone buildings and was opened on the 16th of June 1879 to house The Warden’s Court.

The fruit was hand-harvested on the 20th of April 2022 at 23 Brix from Three Miners Vineyard, Alexandra. The fruit was destemmed and allowed to cold soak in open-top fermenters for 5 days before fermentation. The wine was fermented at a maximum of 31 degrees and once dry, was left on skins for 4 days to build balance before being drained. The remaining skins were pressed and combined with the free-run juice. The wine was settled for 24 hours and then racked to French oak barrels for maturation.

Food match: Beef, lamb, and duck with cherries.