Dicey Black Rabbit Bannockburn Central Otago Pinot Noir 2019

Dicey Black Rabbit Bannockburn Central Otago Pinot Noir 2019Sweet berries Floral notes Truffle Juicy mouthfeel "Perfumed pinot noir with pronounced floral, red rose, savoury, dark cherry, spice and anise flavours supported by gentle acidity and fine, peppery tannins that promote a drying finish" Bob Campbell, Master of Wine, The Real Review, Jan 2021 "Pinosity and personality aromas of wild flowers and red berries, dusty dried herbs and mineral with a smashed stone scent. On the palate closed, youthful, taut

• Sweet berries
• Floral notes
• Truffle
• Juicy mouthfeel

"Perfumed pinot noir with pronounced floral, red rose, savoury, dark cherry, spice and anise flavours supported by gentle acidity and fine, peppery tannins that promote a drying finish" Bob Campbell, Master of Wine, The Real Review, Jan 2021

"Pinosity and personality - aromas of wild flowers and red berries, dusty dried herbs and mineral with a smashed stone scent. On the palate - closed, youthful, taut and hiding. Lots of texture and character with firm fruit tannins, wild thyme and dried herb then flavours of red apple, cherry, plum and wood spices. A wine about the core of fruit reflecting environment then use of old barrel. Young and needs some time to integrate and find harmony. Best drinking from late 2022 through 2029+" Cameron Douglas, Master Sommelier, Mar 2021

Sweet berry and floral notes on the bouquet, along with truflle and smoked characteristics. A powerful wine with juicy mouthfeel and beautifully layered.

The basement geology of Black Rabbit is 400 million years old. The site is a steep North-facing slope with younger windblown schist loess over ancient bedrock schist. The vineyard was planted in 2002. On an elevation of 250 –315m. 3.5 ha.

2019 was a year of contrasts: frost, snow, rain, drought and wind storms. We were lucky. There was good weather during December when the vines were flowering, and a long, cool ripening period (but with frosts to keep us on our toes). Veraison took an age, which meant lots of variability in the fruit, making for tough thinning and picking decisions.

A blend of 66% 115 with the remaining 33% Abel 20%. Whole bunch use overall. Fermented with indigenous yeast. 24 days on skins — 7 days cold soak, 8 days in ferment, 9 days post ferment. Ferment temperatures peaked at 30C. Maturation in 4 year old barrels. Natural malolactic fermentation. No fining prior to bottling in October 2020.

The elements needed to craft a Dicey wine are the vineyard plus heat, rain, wind. The precise amounts of each vary from year to year. The grapes endure the fury of nature and then we harvest them by hand. Swansong. Black Rabbit. Inlet. Each vineyard has its own essence. We take the grapes that hold this essence and make single vineyard wines. Last of all, we choose a small number of barrels from each vineyard that are their truest expression and create a composition. An ode to the year. It’s simple. We bottle time.