McArthur Ridge Southern Tor Central Otago Pinot Noir 2023

McArthur Ridge Southern Tor Central Otago Pinot Noir 2023French oak Dark cherry Vanilla & spice Fine tannins With the success of our previous award winning vintages we expect great things to come with the 2023 Southern Tor Pinot Noir! Deep ruby in colour, the nose is complex with mocha, vanilla and dark berry fruits supported by a lovely floral quality. The palate is tight but layered with dark cherry, wild thyme and spice notes. The wine is beautifully balanced with fine tannin and balanced acidity with a

• French oak
• Dark cherry
• Vanilla & spice
• Fine tannins

With the success of our previous award-winning vintages we expect great things to come with the 2023 Southern Tor Pinot Noir!

Deep ruby in colour, the nose is complex with mocha, vanilla and dark berry fruits supported by a lovely floral quality. The palate is tight but layered with dark cherry, wild thyme and spice notes. The wine is beautifully balanced with fine tannin and balanced acidity with a long fine finish. Drinking well now but will reward cellaring.

Southern Tor is the name given to exposed rock mass thought to be formed by freeze-thaw weathering found throughout the Alexandra region.

Located in the heart of this unforgiving mountainous region, Central Otago sits the expansive vineyard of McArthur Ridge. The cool climate and gently sloping Brassknocker soils combine to deliver what some say to be amongst the best vineyards in the world for growing Pinot Noir. Optimal vineyard management and diligence allows for our grape harvest at peak flavour potential.

Each parcel of grapes has been hand-picked, 100% destemmed, 5-day cold soak to build colour and aromatic intensity. The wine was fermented in smaller sized fermenters ranging from 1 tonne to 5 tonne. Fermentation took place using wild yeast for some cuvee and others were inoculated with selected burgundy yeast to enhance clonal differences in the fruit. Fermentation lasted an average of 21 days before being pressed, settled, then racked to barrels. Oak treatment - 10 months in 100% French 225lt barrique, 20% new and balance 1,2&3, year old seasoned wood from a selection of Coopers: Damy, Saury, Mercurey, François Frères. Malolactic fermentation occurred straight away. Finally, the wine was blended and filtered before being bottled.