Toi Toi Reserve Central Otago Pinot Noir 2020

Toi Toi Reserve Central Otago Pinot Noir 2020French oak Black Doris Plum Thyme & smoke Lingering finish "Beautifully fruited and elegantly complex, the bouquet shows sweet cherry, clove, roasted nut and subtle mushroom aromas, leading to a wonderfully rounded palate that's supple and fleshy. Well framed by fine texture and polished tannins, finishing persistent and velvety. At its best: now to 2026" Sam Kim, Wine Orbit, Oct 2021 Their Reserve Pinot Noir is a generous, balanced wine with a

• French oak
• Black Doris Plum
• Thyme & smoke
• Lingering finish

"Beautifully fruited and elegantly complex, the bouquet shows sweet cherry, clove, roasted nut and subtle mushroom aromas, leading to a wonderfully rounded palate that's supple and fleshy. Well framed by fine texture and polished tannins, finishing persistent and velvety. At its best: now to 2026" Sam Kim, Wine Orbit, Oct 2021

Their Reserve Pinot Noir is a generous, balanced wine with a gorgeous garnet colour. Toasted oak, cherry, and bramble fruit make for an irresistible aroma. Showing notes of Black Doris Plum, dark berries and hints of thyme, this delicious Pinot Noir leaves a long, smokey oak finish that lingers on the palate.

The fruit for their Reserve Pinot Noir is grown from three sites in Central Otago; their estate-owned Clutha Vineyard in the Pisa area of the Cromwell Basin, The Immigrants Vineyard located on the lower river terrace area of Clyde, and Mt Dustan Vineyard which is nestled on the rolling upper terraces of the Alexandra basin. Each site adds a unique character to the wines flavour.

The grapes are harvested in mid-April. The fruit is then left to cold soak for 5-7 days in a stainless-steel fermenter and during this time, indigenous fermentation is encouraged to start. At the height of ferment the juice and skins are gently plunged to assist tannin and colour extraction. After fermentation is completed, the young wine soaks on skins for a further 10-14 days to allow the tannins to soften. This process also reduces the need to fine their wines. The wine is tasted daily to follow the tannin development until the wine has reached its potential. It is then drained off the skins which are gently pressed to extract free-run wine. They then mature only the free-run wine in French oak barriques for another 10 months before it’s blended and bottled as their Central Otago Reserve Pinot Noir.