Dice by Dicey Bannockburn Central Otago Pinot Noir 2021 (2L Box)

Dice by Dicey Bannockburn Central Otago Pinot Noir 2021 (2L Box)Dark berry, cherry and bramble aromas on the nose, leading to a supple, vibrant and svaoury palate. Drink upon purchase; will stay fresh for 3 4 weeks from when first opened. 2 litres of hand crafted, Central Otago Pinot Noir in a box. Thats almost 2. 65 bottles in one handy little recycled cardboard brick AND you can have one glass tonight, one glass tomorrow night and maybe not have another until next weekend. This cute little cube on cube will keep

Dark berry, cherry and bramble aromas on the nose, leading to a supple, vibrant and svaoury palate. Drink upon purchase; will stay fresh for 3-4 weeks from when first opened. 

2 litres of hand-crafted, Central Otago Pinot Noir — in a box. That’s almost 2.65 bottles in one handy little recycled cardboard brick AND you can have one glass tonight, one glass tomorrow night and maybe not have another until next weekend. This cute little cube on cube will keep your quality quaff fresh and fruity for 3-4 weeks. So take your time and take this to the bach or beach or your best buds barbecue.

Why the Dice? Alternative packaging has been on our radar for a while. Almost 30% of carbon emissions from making wine come from producing and shipping glass bottles.

This wine was sourced from three vineyards within the Cromwell basin. The vineyards are either in conversion to organic or sustainably certified. 45% Bannockburn, 40% Bendigo and 15% Pisa.

An unsettled spring of warmer temps and low snowfall, produced small berries on compact bunches. Adequate rain fell before heat dried the land. Screaming windstorms whipped through but we survived without damage. Harvested at optimal ripeness, the fruit was disease free and bloody delicious.

The wine was fermented in small format open top fermenters, there was 16% whole bunch usage overall, this was achieved through a mixture of fully destemmed ferments and ferments with 30-40% whole bunch. Indigenous yeast. The ferments were punched down a maximum of once daily and no punch downs once the ferments went dry. On average the ferments stayed on skins for 23 days. Malolactic fermentation in the spring. 11 months in barrel with 16% new French oak. Unfined but filtered.