100% Pinot Noir from Carrick's Vineyards in Bannockburn, Central Otago.
Upon harvest, fruit is fermented in small open top fermenters and typically has a 5-7 day pre-ferment cold soak with minimal punch downs throughout fermentation, followed by 5-7 days extended maceration. All parcels undergo wild yeast ferments which encapsulate the fruit characters. Matured 11 months in French oak, approximately 15% new.
Huge depth of fruit with a strong structure and a full mouth feel. Classic Central Otago herbs of wild thyme and cloves, and red and black fruits show in abundance on the nose. The palate enters on dark cherry and blackberries that lead on through the mid palate. Plenty of structure, the tannin is robust, lingering long into the finish.
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