Pinot Noir, Central Otago, Rockburn

A beautifully textured ripe yet delicate Pinot style, elegant and expressive with a lovely long and silky finish.
The grapes were cool macerated for between five to seven days, prior to fermentation which took place in seven tonne fermenters and lasted for one week, with daily plunging. Post-fermentation maceration lasted between seven and 14 days, in order to extract the desired levels of colour, tannins and aromatics. Some batches included whole bunches. The wine was barrel aged for 10 months in 100% French oak, of which 35% was new; 18% was one year old and 47% was two years old.

Three words to describe this wine:

strawberry – elegant – silky
RRP: å£38.12


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