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

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

Suitable for Vegetarian/Vegan: yes
1,440 cases of 6 x 750ml produced

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.