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Ships within 48 hours · Estimated delivery Aug 17 - Aug 22
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Description
Peregrine Central Otago Pinot Noir 2021French oak Baked cherry Wild thyme & florals Lovely acidity "A wine of focus and quality, concentration and length. Aromas and flavours of dark berry fruits from baked cherry skin to boysenberry, plum and and dried raspberry. Layers of oak spice and stone mineral deliver complexity and a sense of place, the savoury nuances speak of Central Otagos rugged hillsides and seam of wild thyme. Firm tannins and acid line set a strong foundation for ageing
- French oak
- Baked cherry
- Wild thyme & florals
- Lovely acidity
"A wine of focus and quality, concentration and length. Aromas and flavours of dark berry fruits from baked cherry skin to boysenberry, plum and and dried raspberry. Layers of oak spice and stone-mineral deliver complexity and a sense of place, the savoury nuances speak of Central Otago’s rugged hillsides and seam of wild-thyme. Firm tannins and acid-line set a strong foundation for ageing with mouthfeel and structure, all easily soaked up by the core fruit intensity. Lengthy, complex and new. Best drinking from 2026 through 2036" Cameron Douglas, Master Sommelier, Dec 2023
Pretty, floral, and perfumed, this wine displays appealing aromas of ripe red and dark cherry with lovely underlying oak spice. Wonderful depth of fruit refined with a lovely acidity and finesse, this beautiful Pinot Noir will cellar well into the future. Purity, elegance combine with texture, concentration and length. A true reflection of the Central Otago sub regions that contribute to our Pinot Noir.
Hand harvested from Bendigo (50%) and Pisa (50%) sub regions of Central Otago.
The 2021 season began with a warm, dry spring in Central Otago. This combined with a cooler growing season resulted in smaller bunches and berries, with lovely purity and intensity of flavour. Warm, dry days in autumn provided lovely ripening and favourable harvest conditions.
A combination of whole bunch and destemmed fruit fermented and hand plunged in open top fermenters, and matured for 10 months in French oak barrels.
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Exchange/Return Notes
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