Central Otago has become world famous for producing brilliant Pinot Noir: the cool-climate, long ripening season and inland location on the 45th Parallel, similar to Burgundy, seems to bring out the best qualities of this finicky grape. The grapes come from the Bannockburn sub-region, a blend between grapes grown on co-owner Matt Dicey's Black Rabbit Vineyard and his brother James Dicey's Inlet Vineyard, wild yeasts carry out the fermentation, the wine spend 28 days on the skins, including a 10 day cold soak and a year ageing in French oak. It shows a lifted bouquet of ripe dark cherry and stewed plum and a toasty smokiness. The palate is juicy and crunchy with sweet, ripe cherry, strawberry and spices, finishing silky and smooth.
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