Summerhouse Central Otago Pinot Noir 2021

Summerhouse Central Otago Pinot Noir 2021"Sweetly ripe and beautifully fragrant, the wine shows dark cherry, green olive, dried mushroom and roasted nut aromas on the nose. The palate delivers rounded mouthfeel together with supple texture and fine, silky tannins, making it elegantly structured and delightfully drinkable. At its best: now to 2027" Sam Kim, Wine Orbit, Feb 2024 "Bright, fresh, youthful and enticing bouquet. Flavours of red cherry and plum are accentuated by a mix of earthy

"Sweetly ripe and beautifully fragrant, the wine shows dark cherry, green olive, dried mushroom and roasted nut aromas on the nose. The palate delivers rounded mouthfeel together with supple texture and fine, silky tannins, making it elegantly structured and delightfully drinkable. At its best: now to 2027" Sam Kim, Wine Orbit, Feb 2024

"Bright, fresh, youthful and enticing bouquet. Flavours of red cherry and plum are accentuated by a mix of earthy qualities, baking spice and a fine layer of dried herb. A lighter weighted expression with tannins and acidity framing fruit flavours that reflect the bouquet. Mushroom and dried clay earth qualities, fine textures from tannins and wood. Well made with medium+ length, offerin g best drinking from late 2024 through 2028+" Cameron Douglas, Master Sommelier

"Light, ruby-red with a black hue, even colour throughout. The nose is gently full and attractive with aromas of ripe strawberry, cherry, herb and baking spice. Medium-bodied, aromas of black cherry and ripe strawberry melded with thyme, cinnamon, nutmeg and a hint fo liquorice. The fruit is bright with lovely depth, supported by lively acidity on a supple tannin mouthfeel" Candice Chow, Raymond Chan Reviews

Alive with aromas of dark cherry and vanilla bean and bursting with delicious ripe cherry and spice flavours, our Central Otago Pinot Noir is rich and velvet-soft.

Central Otago is New Zealand’s southernmost wine region, and is home to big mountains, pristine lakes, and dramatic skies. The glacial based soils n this region produce wines with fragrant, lush, fruit balanced by delicate acidity. A cooler growing season in 2021 resulted in small berries with great concentration, flavour and tannin structure.

Pinot Noir fruit was carefully harvested in the cool of the night to help preserve the fresh flavours from the vineyard. After harvest, the fruit was cold soaked for five days and fermented in small batches in open-top fermenters. Each ferment was plunged three times a day to extract colour and tannins from the skins. The wine was left to macerate for five days before pressing. The wine was aged in French oak for 10 months, including 20% new oak.