5 stars – Michael Cooper
“The classy, youthful 2016 vintage was estate-grown, 400 metres above sea level, at Bendigo, in Central Otago, hand-picked and matured for 20 months in French oak barriques (25 per cent new.) Deep ruby, it is finely scented and weighty, with deep cherry, plum and spice flavours, oak complexity, and a long, finely structured finish. Best drinking 2022+.” – Michael Cooper
Tasting Note: 2016 was a very good year for Central Otago and this allowed us to bottle unfiltered, meaning less interference and giving us great palate weight. The aroma is finely scented and shows an abundance of fruit with notes of wild herbs, dried fruit and sweet spices. The ﬂeshy palate has layers of complexity with finely structured tannins to the finish.
Winemaking Notes: The fruit was hand harvested from the upper slopes of the vineyard. 90% of the fruit was de stemmed into French oak cuves and the rest was added as whole bunch. The cuves were naturally fermented with gentle hand plunging. Post ferment maceration was 21 days. This was then pressed and racked off into a mixture of seasoned and new (30 %, 30% 1 year old & 40% 2 years old) French barriques, where it underwent malolactic fermentation and was left to mature for 16 months. As we age this wine in barrel for 16 months, we use very tight grained French oak which has been air dried for 3 years. It was then racked off lees and bottled. Clones: 75% 115, 20% Abel, 5% 777.
Variety: Pinot Noir
Region: Bendigo, Central Otago, New Zealand
View Tasting Notes here.