Dicey Black Rabbit Pinot Noir Central Otago 2020
Evocative by name and by nature; a wine with great structure thanks to 10% whole bunch fermentation adding depth to the smooth, deliciously savoury flavours. Black Rabbit Vineyard is made from grapevines grown on soils that are 400 million years old on a north facing site that was planted in 2002 at an elevation of 250 to 315 metres above sea level.
The high temperature variation between day and night lends the grapes an elongated window of ripening, which results in savoury notes, a full body and complex flavours of black cherries, a hint of cedar and savoury oak with smooth dark plum aromas and a smooth, long finish.
The grapes were fermented with wild yeasts and given 21 days on skins and maturation in oak for a year prior to being bottled, unfixed.
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Dicey Black Rabbit Pinot Noir Central Otago 2020
Dicey Black Rabbit Pinot Noir Central Otago 2020
Evocative by name and by nature; a wine with great structure thanks to 10% whole bunch fermentation adding depth to the smooth, deliciously savoury flavours. Black Rabbit Vineyard is made from grapevines grown on soils that are 400 million years old on a north facing site that was planted in 2002 at an elevation of 250 to 315 metres above sea level.
The high temperature variation between day and night lends the grapes an elongated window of ripening, which results in savoury notes, a full body and complex flavours of black cherries, a hint of cedar and savoury oak with smooth dark plum aromas and a smooth, long finish.
The grapes were fermented with wild yeasts and given 21 days on skins and maturation in oak for a year prior to being bottled, unfixed.
Original: $44.42
-70%$44.42
$13.33Product Information
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Shipping & Returns
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Description
Evocative by name and by nature; a wine with great structure thanks to 10% whole bunch fermentation adding depth to the smooth, deliciously savoury flavours. Black Rabbit Vineyard is made from grapevines grown on soils that are 400 million years old on a north facing site that was planted in 2002 at an elevation of 250 to 315 metres above sea level.
The high temperature variation between day and night lends the grapes an elongated window of ripening, which results in savoury notes, a full body and complex flavours of black cherries, a hint of cedar and savoury oak with smooth dark plum aromas and a smooth, long finish.
The grapes were fermented with wild yeasts and given 21 days on skins and maturation in oak for a year prior to being bottled, unfixed.
