Toi Toi Reserve Central Otago Pinot Noir 2018

Toi Toi Reserve Central Otago Pinot Noir 2018"The wine is gorgeously fruited and inviting on the nose showing Black Doris plum, cherry, cedar, warm spice and floral characters, leading to a wonderfully weighted palate that is silky and flowing. It is flavoursome and velvety, beautifully complemented by rounded mouthfeel and polished tannins, finishing long and satisfying. At its best: now to 2022" Sam Kim, Wine Orbit, May 2019 The Reserve Pinot Noir has been hand crafted from grapes grown in the

"The wine is gorgeously fruited and inviting on the nose showing Black Doris plum, cherry, cedar, warm spice and floral characters, leading to a wonderfully weighted palate that is silky and flowing. It is flavoursome and velvety, beautifully complemented by rounded mouthfeel and polished tannins, finishing long and satisfying. At its best: now to 2022" Sam Kim, Wine Orbit, May 2019

The Reserve Pinot Noir has been hand crafted from grapes grown in the renowned region of Cromwell. With a deep cherry red hue, this wine is fully of gorgeous aromas of blackberries, cherries, chocolate and a subtle hint of liquorice. A complex wine with beautiful texture. Delightfully elegant and to be shared, ready to drink now or can be cellared for 5 to 7 years.

The 2018 vintage will be remembered as one that broke all kinds of records. Firstly it was one of the earliest bud bursts in Toi Toi's experience with vines pushing in late September. Early season growth was nothing short of stratospheric with the plants almost visibly growing up into the trellis at a rate they'd never seen before. By mid Summer they looking down the barrel of both the hottest, driest & earliest grape growing season on record. Harvest began with hiss & a roar in early-March, nearly a month before some seasons, in fact our Central Otago fruit was some of the first in the winery beating Marlborough Sauvignon Blanc by weeks. The wine was hand picked, wild fermented with 30% whole bunches. Bunches were then cold soaked 5-7 days prior to wild fermentation starting, hand plunged with a maximum fermentation temperature of 32c. Drained and gently pressed off skins, the juice was left to settled for 24hrs then racked off heavy solids to barrels and aged for 12 months in range of new and old French oak.

Food Pairing: We think nothing goes better with this beautiful rich wine than a lovely chargrilled eye fillet topped with a fresh salsa verde consisting of thyme, parsley, basil, dijon mustard, lemon and garlic. Top it off with a few grilled portobello mushrooms or crispy roasted potatoes.