Mataora Central Otago Pinot Noir 2014
Pinot Noir from premium vineyards in the unique microclimate region of Central Otago, were harvested, then crushed and fermented with 3 days initial cold soaking of the crushed fruit, to allow the ripe Pinot skin tannins to leach out. Gentle plunging of the must, during fermentation, and use of a Burgundian yeast clone, have allowed attractive cherry fruit and supple tannins, to result. Malolactic fermentation, with fine grain French oak maturation over 12 months. Lightly fined and filtered, then bottled.
Aromas of red cherries, star anise & subtle char. A fruit-ripe red-berry and cherry palate, finishing with milk chocolate and nutmeg. Savoury and soft, with long, supple tannins
Drink with roast duck, lamb dishes and/or a soft cheese platter.