Master Central Otago Pinot Noir 2017
Black Grape Society
Master Central Otago Pinot Noir 2017
Black Grape Society
Master Central Otago Pinot Noir 2017
Overview
Overview
Since the release of its first Pinot Noir in vintage 2011, Black Grape Society has focused on crafting ultra-premium Single Vineyard wines from Marlborough and Central Otago; this is the Central Otago expression. Cental Otago is the World’s most southerly wine growing region. Its extreme temperatures (hot days and cool nights) help to produce Pinot Noirs of exceptional intensity. The fruit for this wine was sourced from three sub-regions to capture the true expression of Central Otago Pinot Noir. Bannockburn’s rich, dark berry fruit characters complement Lowburn’s spiced plum flavours, all framed exquisitely by Bendigo’s structural style.
| Varietal | Pinot Noir |
|---|---|
| Vintage | 2017 |
| Country | New Zealand |
| Region | Central Otago |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 13.5% |
| Peak Drinking | Now - 2025 |
| Winemaker | Chris Darling |
Food Pairing
Food Pairing
Chicken
Fish
Pork
Duck
Cured Meat
Pasta
Salad
Pizza
Taste Description
Taste Description
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Central Otago , New Zealand
Central Otago, in New Zealand’s South Island has the distinction of being the most southerly wine region in the world. Amid ravishing landscapes of snow-capped mountains, glittering rivers and deep ravines, this chilly region produces wines of great finesse - with an intensity to match their provenance. Named by Jancis Robinson MW as one of the top 5 new world wine regions, Central Otago produces lush and fragrant Pinot Noir, fine-boned Chardonnay and delicate, precise Pinot Gris.
Sourced from selected vineyards within Central Otago’s Cromwell Basin. Sunny and dry conditions in the lead up to Harvest provided perfect growing conditions for plentiful, plump fruit set.
The grapes were handpicked, then de-stemmed before being placed into open top fermenters and cold soaked for 3 days. A hot fermentation, as warm as possible, with a yeast strain that maximised tannin and flavour extraction. Following pressing, this wine matured for 12 months in new (33%) and seasoned (67%) French oak.
Chris Darling - Winemaker
Growing up in Australia, Chris’ interest in wine first stemmed from his father – an avid wine lover himself, who shared the stories and mystiques of the world of wine with his son. This initial interest soon turned into a passion, which led Chris to pursue a career in the industry with the aim of crafting wines which could be enjoyed the world over.
After completing an Oenology degree at Roseworthy College in Adelaide, Chris worked in vineyards across Western Australia before relocating to New Zealand in 2003.