Nanny Goat Super Nanny Central Otago Pinot Noir 2022

Nanny Goat Super Nanny Central Otago Pinot Noir 2022"Fragrant, fruity, varietal and new, scents of fresh red plum and cherry, some heirloom red apple skin, spices from soil and oak layer in complexity and intrigue. A dry wine touches the palate first then flavours of raspberry and cherry then spice push through. Tannins are firm, acidity has a medium+ power adding mouthfeel and with the tannins a youthful tautness. Wood flavours and tannins add their own voice with a palate squeeze reminder. A young

"Fragrant, fruity, varietal and new, scents of fresh red plum and cherry, some heirloom red apple skin, spices from soil and oak layer in complexity and intrigue. A dry wine touches the palate first then flavours of raspberry and cherry then spice push through. Tannins are firm, acidity has a medium+ power adding mouthfeel and with the tannins a youthful tautness. Wood flavours and tannins add their own voice with a palate squeeze reminder. A young wine still and needs some time to settle and develop with best drinking from late 2024 through 2029+" Cameron Douglas, Master Sommelier, Sep 2023

On the nose, vivid bursts of raspberry, red rose petal, dark chocolate, black tea, dried earth and peat smoke dance around a brooding core of black and blue berry fruits, evolving with each swirl of the glass.The density of the nose belies the delicate, light-footed precision of the palate – a crisp bead of acidity punctuating the enveloping silkiness of beautifully ripe tannins. Red currants, damson plum, raspberry, damp earth and sweet baking spice all work in perfect harmony, slowly fading to shadows on a tantalisingly bright finish. Drink now to 10+ years.

WINEMAKINGComprised of only the finest select parcels of fruit identified for their distinctive colour, flavour and structural properties.Carefully hand harvested and gently destemmed into small open topfermenters retaining a large proportion of whole berries alongside 20% whole bunch, the fruit is allowed to undergo a natural fermentation and extended post ferment maceration for a total of 30 – 32 days on skins before pressing to 225L French Oak barrels (25% New) where it is matured for 14 months. Bottled without fining or filtration to ensure the beauty we see in the vineyard is reflected in the finished wine.

Food Pairing: Pan seared hare fillet, simply prepared with olive oil, sea salt and coursely ground black pepper.