Super Nanny Central Otago Pinot Noir 2019

Super Nanny Central Otago Pinot Noir 2019Toasted oak Dark berry fruit Bright acidity Fine tannins "Taut, elegant, high energy Pinot Noir with bright dark cherry, dark berry, red rose, spice, anise and nutty oak flavours. Needs cellaring" Bob Campbell, Master of Wine, Real Review, Mar 2021 "Classic bouquet of Central Otago Pinot Noir with aromas of dark cherry and plum, a savoury dried herb core and layers of toasty oak and a whisper of smoke. All these ideas come alive on the palate with

• Toasted oak
• Dark berry fruit
• Bright acidity
• Fine tannins

"Taut, elegant, high energy Pinot Noir with bright dark cherry, dark berry, red rose, spice, anise and nutty oak flavours. Needs cellaring" Bob Campbell, Master of Wine, Real Review, Mar 2021

"Classic bouquet of Central Otago Pinot Noir with aromas of dark cherry and plum, a savoury dried herb core and layers of toasty oak and a whisper of smoke. All these ideas come alive on the palate with flavours of raspberry and cherry, red apple skin then a savoury mineral core. Firm tannins and lively acidity, layers of wood flavour and spice. Youthful, fresh, needs some cellar time. Overall a lovely example, well made and food ready. Best drinking from mid to late 2021 through 2025" Cameron Douglas, Master Sommelier, May 2020

The 2019 Super Nanny is initially driven by savoury aromatics of toasted spices, Clove, Cumin and a suggestion of damp soil. With time it develops aromas of blue fruits, cola, subtle oak char and whole bunch derived nuances. Mixed dark berry fruits, red cherry, Black Olive and toasted oak abound on the palate, enveloped in a blanket of fine, mouth coating tannins. A core of bright acidity resonates from the mid palate, drawing out to a long, sustained finish.

2019 was a relatively cool vintage, punctuated by frost at either end of the growing season. The resulting wines have a brighter streak of acidity when contrasted with the warmer and much earlier 2018 vintage, lending them a poise and lightness that dances across the palate.

Hand picked and hand sorted to ensure only the best quality fruit makes it into the fermenter. Cold soaked for 6 – 8 days with 20% whole bunches included. Natural fermentation with up to two plunges daily at peak of ferment. 28-31 days on skins total before being pressed, settled for 24 hours and run to 225L French oak barrels (35% new) for 13 months where the wine underwent natural Malo Lactic fermentation. Racked twice before being bottled without fining or filtration.

Food Pairing: Pan seared Hare fillet – simply prepared with olive oil, sea salt and coarsely ground black pepper.