Tiki 'Koro' Central Otago Pinot Noir 2018

Tiki 'Koro' Central Otago Pinot Noir 2018"Sweetly fruited and gorgeously expressed, the bouquet shows black cherry, dark spice, vanilla, hazelnut and subtle game characters. The palate displays excellent concentration and supple mouthfeel, together with succulent fruit intensity and seductive oak infusion, finishing persistent and velvety. It is wonderfully composed and styled with plenty of delectable flavours. At its best: now to 2024" Sam Kim, Wine Orbit, Apr 2019 Intensely and brightly

"Sweetly fruited and gorgeously expressed, the bouquet shows black cherry, dark spice, vanilla, hazelnut and subtle game characters. The palate displays excellent concentration and supple mouthfeel, together with succulent fruit intensity and seductive oak infusion, finishing persistent and velvety. It is wonderfully composed and styled with plenty of delectable flavours. At its best: now to 2024" Sam Kim, Wine Orbit, Apr 2019

Intensely and brightly coloured wine with a deep red/purple hue in the glass. Aromatically savoury with delightful earthy, forest floor aromas, a touch of truffle with supporting plummy, dark red fruit notes. An exceptionally balanced wine showing a lovely integration of finegrained tannins and full fruit flavours. The palate is full bodied with marvellous texture and length resulting in a wine that has intensity to match fuller flavoured dishes. Drinking well now but will continue to develop for a further five years from vintage date.

It was an amazing season that is rarely seen in this region. Growing degree days were the highest of any winemaking region in New Zealand and subsequently the fruit ripened up to a month earlier than usual. Perfect warm, dry conditions prevailed which allowed the Pinot Noir to attain full ripeness with acid levels being somewhat lower than normal.

The fruit was fermented in small parcels with up to 15-20% whole bunches included in the ferment to give lifted aromatics and structure. Hand plunging was carried out daily during ferment and the total maceration time was four weeks which allowed extended time for tannin extraction. After pressing, the wine was aged for ten months in small French oak barriques where it went through malolactic fermentation. The wine had such perfect balance that no fining was done and only a coarse filter was used at bottling.

Food Pairing: Pinot Noir can be enjoyed with an extraordinary variety of dishes. This wine is best suited to full-flavoured dishes such as venison with savoury sauces, roast duck or a pork loin served with potatoes and herbs.