Pinot Noir 2006
The tasting notes
5 different clones are hand tended and hand picked and after initial fermentation in Stainless is aged for 10 months in 1,2,3,and4 year old french oak barrels. This is followed with a further 6 months in bottle before release.
The 2006 Pinot Noir displays velvety supple tannins and well balanced acidity.
Aromas of cherries, plums, and hints of cream and spice with herbal complexities make this an elegant Central Otago Pinot Noir. Initially tight but opens up freely. Enjoy decanted and brought to room temperature in winter or try slightly chilled (14-16°C) in summer.
Food match, cinnamon, 5 spice, duck, lamb.
The 2006 Pinot Noir displays velvety supple tannins and well balanced acidity.
Aromas of cherries, plums, and hints of cream and spice with herbal complexities make this an elegant Central Otago Pinot Noir. Initially tight but opens up freely. Enjoy decanted and brought to room temperature in winter or try slightly chilled (14-16°C) in summer.
Food match, cinnamon, 5 spice, duck, lamb.
| Variety | 100% Pinot Noir |
| Appellation | Central Otago |
| Sub Region | Bannockburn |
| Ph | 3.63 |
| TA | 6.2g/l |
| Alcohol | 13.6 |
| Brix at Harvest | 23-26 |
- Pinot Noir
- Sauvignon Blanc
- Riesling
- Rosé
Our Wines
Pinot Noir vintages
The Awards
- 2007 NZ Winegrowers Bragato Awards
- 2008 New Zealand International Wine Show
