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100% Pinot Noir from the Parkburn and Gibbston vineyards in Central Otago.
After harvest fermented in 7 tonne fermenters, followed by 5 to 7 days cold maceration. Fermentation over 1 week with daily plunging followed by post fermentation. Maceration for 7 to 14 days. Some batches made good use of whole bunch inclusion. Spent 10 months in French oak; 35% new, 31% 1 year old, 34% 2 years old.
The 2014 vintage yielded beautiful fruit, which has been simply guided gently through to the bottle with minimal handling. This hands-off approach delivers a pure expression of Central Otago; an expressive nose and deeply fruited palate displaying vibrant notes of red and black cherry, rich mocha and supple, silky tannins leading into a very long finish. As always, classic elegance, integrity and balance.
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