Quite a dense and slightly savoury Pinot Noir with dark cherry, baked earth, dried herb and spicy oak flavours, some of which appear to derive from the use of around one-third whole clusters in ferment. Firm, ripe tannins add structure and promise development potential. Serious Pinot Noir that’s a little hard to read now but should blossom within a few years.
It's complex and seductive on the nose displaying dark cherry, game, spice and a touch of dried herb aromas. The palate is beautifully ripe and plush, yet refined and focused, leading to a fabulously long velvety finish. Lovely ripe, supple tannins provide excellent frame to this gorgeous pinot. At its best: now to 2020.
An open-knit, rich and typically powerful pinot from Mount Difficulty that has darker savoury spiced oak influence and a smoky edge too. The palate has quite crisp tannin presence and deep juicy dark cherry flavour, really crunchy shell here, some dense structure too. Needs time.
Dark, deep ruby-red colour with youthful purple hues, lighter on edge. The nose is full, softly presented with harmonious and seamlessly interwoven bright, fresh dark red berry and cherry fruit, piquant red florals and thyme herbs, forming an attractively aromatic and lifted amalgam. Medium-full bodied, the fruit is initially restrained, but opens evenly to reveal integrated flavours of sweetly ripe dark red berry fruit, dark red florals and lifted thyme herb notes. The fruit is supported by very fine-grained, powdery tannins and fresh, enlivening, lacy acidity. The mouthfeel is very refined in texture, and the palate has energy, tension and drive, carrying the wine to a very long, lingering sweet-fruited finish. This is a very elegant, vibrant, aromatically bright, red cherry fruited Pinot Noir with very fine extraction and body. Match with pork, beef and lamb over the next 7-8+ years. Older vines, clones 5, 6, 10/5, and newer plantings, clones 113, 115, 667 and 777 from a number of Bannockburn sites, two-thirds of the fruit fully destemmed, with one-third retaining 20-35% whole bunches, given a cold soak and fermented to 14.0% alc., the wine aged 12 months in oak.
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