100% Pinot Noir from the Gibbston sub-region of Central Otago.
Fruit was destemmed and cold soaked for 5 days. For fermentation the parcel was gently warmed and inoculated with a select yeast to enhance varietal character. Regular hand plunging has helped to craft a wine with elegance and balance. 15% of the wine was aged for 12 months in new French oak barriques, 50% into second year and 35% into third year French oak. Lightly filtered prior to bottling.
Has the beautiful, seamless texture and a bright red fruit and acid core that one associates with Gibbston wines. The focus is to enhance these qualities with the winemaking, without overpowering it with oak. Aromas of cherry, plum and spice are complemented by powerful tannins and a savoury, textured mid palate.
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