The dark ruby red colour gives a clue as to the aromas to come: Ripe dark berry fruits and savoury, herbal notes. A big Pinot Noir with ripe fruit concentration, some oak spice and big tannin structure which will happily age till 2027. Bring it to the old mining heritage site at Welshtown and enjoy a picnic overlooking the School House vineyard!
Most of the harvest took place on Anzac Day (April 25) just as the first snow fell on surrounding mountains. 2017 was the coolest vintage for 15 years with regular frost alerts in early summer. Fine, hot weather from late February provided excellent flavour development.
Hand picked and 100% destemmed, the grapes were fermented with wild and innoculated yeasts. They spent 14 days on skins being gently plunged in open top fermenters. They were then pressed off and lightly settled before going to barrels for 14 months.
Food Pairing: We recommend pairing this lush Pinot Noir from Central Otago with a savoury duck dish. They’ll sit perfectly alongside one another.