2021 PINOT NOIR

$59 per bottle incl. GST

Tasting Notes

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Jen Parr - March 2024

The bright garnet hue suggests freshness even after three years in the bottle.  The "classic" conditions of the 2021 vintage in Bannockburn deliver a highly perfumed and savoury wine with lifted spice coming from the whole clusters used in the fermentation.  The aromas include a wonderful medley of florals, red berries, damson plum, mushroom, and freshly tilled earth.   The oak is nicely integrated, adding architecture to the wine and the modest alcohol (12.5%) is refreshing.  The palate has a solid core with silky fine tannins, refined concentration, and a lingering finish. This vintage is enjoyable at release but has a long life ahead of it with much more to reveal for those who patiently cellar some bottles. 

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Cameron Douglas – camdouglasms.com

95 Points - Outstanding – 

Fantastic bouquet, precise and layered, aromas of savoury spiced red berries, cherry and boysenberry, then scents of crumbled stony soils and barrel spices. As the open opens out the bouquet expands to usher in scents of sage and wild thyme, wild forest berries and the sweet scents of French oak. Delicious on the palate, complex and dry, flavours reflect all that bouquet suggested wrapped in textures of polished tannins and medium+ acidity, layers of sweet French oak barrel flavours and a taut youthful squeeze. Nothing is too much for the palate to manage. Well made, lengthy and complex. Best drinking from 2026 through 2036. Outstanding value!

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Sam Kim - Wine Orbit – May 2024

95pts & 5 Stars

t's seductively complex on the nose, showing sweet cherry, dried mushroom, thyme and assorted nut aromas. The palate delivers excellent weight and velvety mouthfeel, wonderfully framed by finely infused tannins, finishing superbly long and expansive. At its best: now to 2033.

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Mark Henderson Otago Daily Times

Rating Excellent to Outstanding
Fascinating nose of mushroom/forest floor, rosemary, savoury & spice, dark fruits & berries. A wisp of funk, fungi, smoky, savoury, bacon fat, dark fruits overlaid on quite a taut frame that’s ‘standing at attention’ for now. Power here yet light on its feet, driven by complexity rather than fruit. Post reveal, a very different expression to past vintages. I like it, but it could polarise.
 

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Food Pairing Suggestions

Yakitori Chicken

Porchetta with Prune

Beef Eye Fillet Tagliata with Truffle Jus

Munster Cheese

Hiro Kawahara, Sommelier​​

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Technical specifications​​

Harvest Information

Varietal: Pinot Noir

Harvest Method: Hand picked

Brix at harvest: 23.2

Harvest date: 29/3/21

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Winemaking overview

Fining: Unfined

Filtering: Unfiltered

Fermentation: Full ML

Barrels: Ana Selection 25% new

Whole Bunch: 20%

Time on skins: 25days

Wine Maker: Jen Parr

Wine Analysis

Residual Sugar: Dry

PH : 3.58

Total Acidity (g/l) : 5.5

Alcohol (%): 12.5

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