May 2022 Releases: Pyramid Valley Central Otago 2019 Pinot Noir $57 & Rockburn 2020 Pinot Noir $48

Pyramid Valley Central Otago 2019 Pinot Noir $57

Seasonal Summary There was a warm start to spring followed by a cold spell in October/November. This was followed by above average rainfall leading up to Christmas, resulting in strong canopy growth and grass growth unseen for a generation in Central Otago. Post-Christmas we had dry and warm conditions which allowed us to pick fruit at lower sugars with balanced flavours and lower acids from warmer nights. Tasting Note Bright crimson hue. Alluring, lifted aromas of thyme and red cherries with an underlying spicey complexity exploding from the glass. The wines soft silky texture and fine-grained tannins surround bright red fruits and crunchy acidity which gives it freshness and length. Viticulture Planted in 2000 on a gentle north facing slope with a mix of clones and 30% own rooted vines. Soils are predominately loess over deep silts that have developed pedogenic lime deposits. VSP trained vines planted at 3000 vines/ha. Second year of organic conversion in 2019. Harvest dates: 1/4/2019 and 10/4/2019 Winemaking Hand-harvested and fermented with natural yeasts in open top fermenters and wooden cuves. 20% whole bunch. The wine was aged in French oak barriques and French oak cuves for around 11 months, of which 20% was new oak. Chemical Analysis Alcohol: 13.5% TA: 5.6 g/L Other Additives: None pH: 3.63 SO2: 33/66 Suitable for Vegetarian/Vegan: yes 1,440 cases of 6 x 750ml produced

Rockburn 2020 Pinot Noir $48

The 2020 vintage yielded beautiful fruit from each of our sites, which we have simply guided gently through to the bottle with minimal handling. Our hands off approach delivers a pure expression of central Otago to your glass. Bouquet: Expressive nose of plum, black cherry and toasty oak. Palate: Deeply fruited, rich mocha, supple and silky, with a long finish. As always, this wine shows classic Rockburn elegance, integrity and balance. Drink now or cellar 4 -9 years. Viticulture: Grape variety 100% Pinot Noir Clones: 10/5, 5,6, Abel, 115, 777 Training & Trellis: VSP Soils: Gibbston 40 cm topsoil over alluvial gravels. Parburn 10 - 15 cm loam over river gravel. Vineyard location: Gibbston 15%, Parkburn 85% Climate Comment: Cool summer, dry autumn Vintage Climate: A cool start but very settled. Harvest Date: 3 April - 3 May 2020 Viticulturist Comment: Clean fruit, low yields Winemaking Winemaker: Malcolm Rees- Francis Fermentation: 7 tonne fermenters, 1 to 4 days initial maceration; fermentation over 1 week with daily plunging followed by post fermentation maceration for another 10-14 days. Barrel elevage: 10 months in French oak; 33% new, 18% 1 year old,  Bottled: 19/04/2021 Vintage Comment: Global pandemics and national lockdowns withstanding, a clean and settled vintage delivering low yields and great intensity.