Bannock Brae ‘Barrel Selection’ Central Otago Pinot Noir 2013

Pinot Noir from New Zealand - Otago
Review Date : 30-May-2017
Even red colour with slight garnet hues. This has an elegant and fragrant nose, the aromatics finely and evenly presented. Lovely red-berry fruit with an array of florals, a little pepperiness too. This has a tight and refined core, and unveils a range of perfumes. On palate medium-bodied and elegantly proportioned, the fruit is succulent and juicy, with aromatic red berry fruits entwined with dark-red florals. The mouthfeel is vibrant, juicy and lively, the acidity piquant and poised, along with fine-grained tannins.. A wine of elegance and finesse. It will develop over the next 7-9 years. Fruit from the ‘Bannock Brae’ vineyard fermented to 14.2% alc., the wine spending 28 days on skins and aged 11 months in approx. 35% new French oak barrels. Bottled without fining or filtration. Winemaker: Jen Parr. .19.0/20 May 2017 RRP $N/A Moderately dark ruby-red colour with light purple hues, pale on rim and youthful in appearance. This has a full, voluminous and gently concentrated nose with aromas of ripe dark raspberry and black cherry fruit, lifted by dark red floral notes. The fruit is integrated with subtle thyme herb and spicy oak elements. Medium-full bodied, the palate features rich, vibrantly bright and juicy flavours of raspberries and black cherries harmoniously melded with a spice and thyme herb amalgam. This has lifted notes with red and violet florals. The wine is elegantly proportioned with a concentrated core and positive line, with fine-grained tannins and balanced, lacy acidity providing a lively and supple mouthfeel. The wine flows with good energy, the bright fruit carried to a long, lifted and spicy finish. This is an elegantly concentrated, bright and vibrant Pinot Noir with dark raspberry and cherry fruit, spice notes and fine, supple tannins. Match with Asian and Middle Eastern fare, and duck and pork dishes over the next 5-6+ years. A barrel selection. Fruit from the ‘Bannock Brae’ vineyard fermented to 14.2% alc., the wine spending 28 days on skins and aged 11 months in approx. 35% new French oak barrels. Bottled without fining or filtration. 18.5+/20 Jan 2016 RRP $60.00

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