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Description
Carrick Pot de Fleur Bannockburn Central Otago Pinot Noir 2024"A red and ruby core with plenty of polish leads to a bouquet of complexity, spice, savoury tones and red berry fruits. Complex, taut and youthful on the palate, a savoury wine with firm tannins and plenty of acidity framing core fruit flavours of fresh and dried strawberry, dried herb and rocky mineral seam. Poised, complex and taut features with a autumnal quality. Lengthy and well made. I feel best enjoyed with food, simple fare like cheese. Ideal
"A red and ruby core with plenty of polish leads to a bouquet of complexity, spice, savoury tones and red berry fruits. Complex, taut and youthful on the palate, a savoury wine with firm tannins and plenty of acidity framing core fruit flavours of fresh and dried strawberry, dried herb and rocky mineral seam. Poised, complex and taut features with a autumnal quality. Lengthy and well made. I feel best enjoyed with food, simple fare like cheese. Ideal drinking from 2027 through 2034" Cameron Douglas, Master Sommelier, Jun 2025
Intriguing nose with wild raspberry, baked strawberries, balsamic and mint notes. The palate is soft, rounded, with fine tannins. Vibrant and alive, similar aromatics come through on the palate, alongside black pepper and black tea. Great flow and a fresh finish. Cellaring Potential: Drink now or cellar until 2029.
The Pot de Fleur is a different take on Pinot Noir, first made in 2018 using the 100% whole-clusters during ferment and named for the small flowerpot shaped fermenters we use. The front label features artwork by self-taught NZ artist Margarita Vovna.
Hand-picked from a single block of clone 115 Pinot Noir, fermented with wild yeast, for the first 8 days the ferments are wrapped up under a cloud of CO2 to encourage carbonic maceration. Following which each pot was hand-plunged once daily until dryness. Matured in neutral oak barriques for 8 months, before blending and bottling onsite by hand under cork, without any adjustments, fining, or filtration. No sulphur is added at any point during the creation.
Food Pairing: Pinot Noir cured venison loin, beetroot & feta, on a crisp grissini.
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