NZ
Australia
Produced by Otago's legendary producers, Matt & James Dicey.
Muscular & multi-layered single vineyard Pinot Noir.
Seducing notes of blackberry, bramble & baronia.
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Description
Winemaker’s Notes Black Rabbit Vineyard 2021 Pinot Noir was a blend of 1/3 each of clones 5, 115 and Abel – no whole bunch use. Fermented with indigenous yeast and spent 22 days on skins: around 7 days cold soak, 7 days in ferment then 8 days post ferment. Ferment temperatures peaked at 30C, the wine was punched down at most once daily, with none from late fermentation right through post ferment maturation. Maturation in well-seasoned / aged barrels. Natural malo fermentation in the spring, no fining prior to bottling in August 2022. — Caretaker, Matt Dicey
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Black Cherry, Black Forest, Roses
Palate:Black Cherry, Blueberry, Violet
Food Pairings:
Game
Red Meat
Description
Winemaker’s Notes Black Rabbit Vineyard 2021 Pinot Noir was a blend of 1/3 each of clones 5, 115 and Abel – no whole bunch use. Fermented with indigenous yeast and spent 22 days on skins: around 7 days cold soak, 7 days in ferment then 8 days post ferment. Ferment temperatures peaked at 30C, the wine was punched down at most once daily, with none from late fermentation right through post ferment maturation. Maturation in well-seasoned / aged barrels. Natural malo fermentation in the spring, no fining prior to bottling in August 2022. — Caretaker, Matt Dicey
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Black Cherry, Black Forest, Roses
Palate:
Black Cherry, Blueberry, Violet
Food Pairings:
Game
Red Meat
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Black Cherry, Black Forest, Roses
Black Cherry, Blueberry, Violet
Game
Red Meat