The Sideways Central Otago Mix

The Sideways Central Otago MixRex Pickett, author of the iconic novel 'Sideways', introduces his new range of wines showcasing the best of New Zealand's winemaking regions. This twin pack includes: 2 x Sideways Central Otago Pinot Noir 2020 AWARDED 95 100 POINTS & 5 STARS: Sam Kim, Wine Orbit, Aug 2021 "It's superbly fruited and seductive on the nose showing sweet plum, vanilla, warm mushroom and cedar characters with nuances of dried herb and game. The concentrated palate

Rex Pickett, author of the iconic novel 'Sideways', introduces his new range of wines showcasing the best of New Zealand's winemaking regions.

This twin pack includes:

2 x Sideways Central Otago Pinot Noir 2020

AWARDED 95/100 POINTS & 5 STARS: Sam Kim, Wine Orbit, Aug 2021

"It's superbly fruited and seductive on the nose showing sweet plum, vanilla, warm mushroom and cedar characters with nuances of dried herb and game. The concentrated palate delivers excellent flow and plush texture, wonderfully enhanced by savoury undertones, finishing persistent and velvety. At its best: now to 2030." Sam Kim, Wine Orbit, Aug 2021

Ruby coloured. Plum, cherry, mocha and savoury aromatics. The palate is complex with red bramble fruit and silky tannins with a long and textured finish. Pairs beautifully with beef, lamb and duck with cherries.

The fruit was hand harvested on the 20th of April 2020 at 23 Brix from Three Miners Vineyard, Alexandra. The fruit was destemmed and allowed to cold soak in open top fermenters for 5 days before fermentation. The wine was fermented at a maximum of 31 degrees and once dry, was left on skins for 4 days to build balance before been drained. The remaining skins were pressed and combined with the free-run juice. The wine was settled for 24 hours and then racked to French oak barrels for maturation.

Alc. 13.5%

2 x Sideways Central Otago Rosé 2021

AWARDED 94/100 POINTS & 5 STARS: Sam Kim, Wine Orbit, Aug 2021

"Charming and fabulously elegant, the wine shows watermelon, apricot, Gala apple and floral aromas on the nose, leading to a delectably appealing palate that's juicy and refreshing. Gorgeously light and delicious. At its best: now to 2023." Sam Kim, Wine Orbit, Aug 2021

Light salmon in colour. Aromas of wild strawberries and ripe raspberries. This dry, structured style features flavours reminiscent of juicy watermelon, strawberries and raspberries with a long creamy finish. Pairs beautifully with seafood, light salads, light pasta dishes.

Pinot Noir grapes were hand harvested on the 17th of April 2021 at 22.5 Brix from Three Miners Vineyard, near Alexandra. The fruit was whole bunch pressed and then allowed to settle overnight. The juice was settled for 24 hours and then racked to two tanks and fermentation begun using various inoculated yeasts. The juice was fermented cool to retain flavour and the fermentation stopped once flavour, sugar and acid balance was reached.

Alc. 14%

2 x Sideways Central Otago Pinot Gris 2019

AWARDED 94/100 POINTS & 5 STARS: Sam Kim, Wine Orbit, Aug 2021

"Splendidly ripe and inviting, the bouquet shows golden peach, Nashi pear, orange peel and subtle spice notes, leading to a succulent palate offering excellent weight and plump mouthfeel. Generously textured and lingering with delectable flavours. At its best: now to 2025." Sam Kim, Wine Orbit, Aug 2021

Pale straw with lemon hues. Fragrant with fresh apple and pear, nectarine, melon, marzipan, orange blossom, orange zest and a hint of bran. A creamy entry with peach, melon, nectarine, cooked pear, biscotti, spice and citrus zest. A mouth filling mid-palate with lovely fruit sweetness, a refreshing minerality and a pleasing stone fruit finish. Pairs beautifully with antipasto, roast chicken and seafood.

The fruit was hand harvested on 13th April 2019 (21.3 brix) from Three Miners Vineyard near Alexandra and whole bunch pressed to tank. The juice was inoculated with selected wine yeasts. 9.5% of the juice was barrel fermented in older French oak barrels with the balance fermented in a stainless steel tank. The fermentation was stopped retaining around 9g/L of residual sugar.

Alc. 13.3%