Nanny Goat Vineyard Central Otago Pinot Noir 2022

Nanny Goat Vineyard Central Otago Pinot Noir 2022French oak Rose petal & plum Savoury spices Velvety tannins "Fragrant, fruity, varietal and new, scents of fresh red plum and cherry, some heirloom red apple skin, spices from soil and oak layer in complexity and intrigue. A dry wine touches the palate first then flavours of raspberry and cherry then spice push through. Tannins are firm, acidity has a medium+ power adding mouthfeel and with the tannins a youthful tautness. Wood flavours and tannins

• French oak
• Rose petal & plum
• Savoury spices
• Velvety tannins

"Fragrant, fruity, varietal and new, scents of fresh red plum and cherry, some heirloom red apple skin, spices from soil and oak layer in complexity and intrigue. A dry wine touches the palate first then flavours of raspberry and cherry then spice push through. Tannins are firm, acidity has a medium+ power adding mouthfeel and with the tannins a youthful tautness. Wood flavours and tannins add their own voice with a palate squeeze reminder. A young wine still and needs some time to settle and develop with best drinking from late 2024 through 2029+" Cameron Douglas, Master Sommelier, Sep 2023

Dark berry fruits and red fleshed plums abound on the nose, intertwined with subtle nuances of rose petal, savoury spices and freshly torn sage leaves. The palate is intense and lively up front with juicy plum and cherry, gradually building to a plush core dark berry fruits wrapped in a veil of fine velvety tannins. A vibrant burst of acidity provides freshness, while teasing the palate out to a lingering finish.

A regional blend of fruit grown at our own Queensberry and Bendigo Vineyards alongside fruit produced by our growers throughout the Queensberry, Bendigo, Pisa and Bannockburn sub regions of Central Otago.

Fruit was Hand-picked and predominantly destemmed into small 4.2T open top fermenters for a brief pre fermentation maceration before ferment was allowed to begin utilising naturally occurring yeast. A small number of ferments contained up to 40% whole bunches where stem ripeness allowed. Ferments were managed judiciously, with a maximum of two light plunges daily at the peak of fermentation to avoid over extraction of tannin. Wines spent between 24 and 32 days on skins prior to pressing to 225L oak barrels for maturation.