Nanny Goat Central Otago Pinot Noir 2018

Nanny Goat Central Otago Pinot Noir 2018Nutty oak Wild berry fruit Cooking spices Fine, powdery tannins "From two vineyard sites in the Pisa subregion and one in Bannockburn. Intensely fruity wine with plum, cherry, thyme, spice and nutty oak flavours. Accessible now but with the potential to develop with bottle age" Bob Campbell, Master of Wine, Real Review, Feb 2020 "A beautifully styled pinot; the perfumed bouquet shows sweet plum, raspberry, violet, toasted nut and subtle game

• Nutty oak
• Wild berry fruit
• Cooking spices
• Fine, powdery tannins

"From two vineyard sites in the Pisa subregion and one in Bannockburn. Intensely fruity wine with plum, cherry, thyme, spice and nutty oak flavours. Accessible now but with the potential to develop with bottle age" Bob Campbell, Master of Wine, Real Review, Feb 2020

"A beautifully styled pinot; the perfumed bouquet shows sweet plum, raspberry, violet, toasted nut and subtle game characters. It's finely textured and persistent on the palate, offering soothing mouthfeel and silky tannins, making it elegant and immediately appealing. At its best: now to 2023" Sam Kim, Wine Orbit, May 2020

The 2018 Nanny Goat Pinot Noir has a beautifully perfumed nose packed with wild red and black berry fruits, toasted brown cooking spices and lifted floral notes, layered over a subtle earthy background. The palate is juicy and lively up front, brimming with red cherry, plum, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fine acidity brightens the mid palate, blending seamlessly with fine powdery tannins to lift the palate towards a satisfyingly elegant finish.

Fruit for the 2018 Nanny Goat Pinot Noir was sourced from three vineyard sites in the Cromwell basin – two in the Pisa sub region one in Bannockburn. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based soils.

Hand-picked fruit was destemmed and cold soaked for up to 7 days at 6˚C before being Fermented using naturally occurring yeasts in open top stainless steel fermenters. Ferments received between 21 and 32 days total time on skins with 1 – 2 plunges daily to ensure gentle extraction of colour and tannin before being pressed o" skins. the wines were then transferred to French oak Barriques (225L) after 24 hours settling where they undewent natural MLF and matured for 8 months before racking and blending. The resulting blend contains approximately 3% whole bunch and 18% new French oak.

Food Pairing: Peking duck pancakes.