100% Pinot Noir from Carrick's vineyards in the Bannockburn region of Central Otago.
Fermented in small open top fermenters, and typically has a 5 day pre-ferment cold soak, with punch downs throughout fermentation, then 5-7 days extended maceration. Fermentation occurs naturally and the wine is matured for 14 months in French oak, of which about 20% is new. Malolactic fermentation occurs in the spring; lots are then selected and blended before bottling without fining or filtration.
Complex aromas of chocolate, dark red cherry and layers of rich oak spice. The palate is texturally driven with a richness and a density of flavour that shows sweet succulent fruit and exotic spice, all of which is supported and carried by good phenolic weight. Mouth-filling, complete, and harmonious with a long, vibrant finish.
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