MOUNT EDWARD PINOT NOIR CENTRAL OTAGO 17
This wine is vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak – 15 % new – before racking and settling in tank for a further 4 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches, plus several tanks of 100% wholebunch fruit fermentation.
The nose is perfumed with lovely aromatics, and a range of complexed darker berryfruit, spice, savoury tones and dried herbs. Silky and textural on the palate the wine shows fruit power finely balanced with fine tannins and finishes long and strong.