A fresh, dry, cerise expression of Central Otago pinot noir that complements food.
Estate grown and hand harvested from The Fusilier Bannockburn vineyard on the 29th March and the Alexandra sites on the 13th April 2023.
Destemmed and steeped on skins for 3-4 days for aromatics and colour extraction before being lightly pressed in to a stainless steel vessel for 55% of the ferment - and older French barriques for the remaining 45%. An indigenous yeast fermentation took approximately 6-8 weeks at 16-22 degrees celcius. The wine then rested on fine lees for 3 months before being combined together. There was no malolactic fermentation undertaken. Finally, the wine was filtered just prior to bottling for clarity, brightness and balance. The sub-regional vineyard composition is 57% Bannockburn and 43% Alexandra.
|Total Production||361 cases|
|Cellaring||2023 - 2025|
Sale of Liquor License Ref: OF129
Licence No. 67/OFF/30/2022
Expires 24th August 2025