100% Pinot Noir from Parkburn and Gibbston vineyards in Central Otago.
Upon harvest fruit was 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. 10 months in 35% new French oak.
The 2017 vintage yielded beautiful fruit from each of the sites, which has been guided gently through to the bottle with minimal handling. Rockburn's “hands-off” approach
delivers a pure reflection 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, the wine shows classic Rockburn elegance, integrity and balance.
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