October 2021 Releases: 2018 Saddleback Pinot Noir $40 & 2018 Peregrine Pinot Noir $58

October 2021 Releases: 2018 Saddleback Pinot Noir $40 & 2018 Peregrine Pinot Noir $58

OCTOBER 2021 RELEASES

This month we have selected two wonderful wines from one of our favourite regions, Central Otago in South Island, New Zealand.
The wines are from Peregrine Wines, a high quality organic producer, based in the Gibbston Valley, near Queenstown.

The 2018 Saddleback Pinot Noir was awarded New Zealand Wine of the Year in 2019, and Champion Open Red Wine. We have paired it with the 2018 Peregrine Pinot Noir which is a beautiful example of everything we love about Central Otago Pinots. Concentrated, ripe red fruits, with a regional hint of wild thyme, fine tannins and well balanced acidity.
Cheers Patrick

2018 Saddleback Pinot Noir $40

New Zealand Wine of the Year 2019:  Champion Open Red Wine.

Vintage Detail: The 2018 season started with an exceptionally warm spring and was followed by record heat and sunshine hours over summer. Our earliest harvest to date, rewarded with excellent ripeness and quality of fruit.
Grown in the Bendigo (43%), Pisa (29%), Gibbston (28%) sub regions of Central Otago.
Maturation:100% destemmed, 10 months in older French Oak.
Style:  A wonderful expression of Central Otago Pinot Noir. A luscious and fruit focussed Pinot Noir with great flavour and lovely soft tannin.

Tasting Note: Bright red berry and savoury aromas. A lovely soft palate with raspberry and redcurrant flavours and a hint of thyme.

2018 Peregrine Pinot Noir $58

Taking a hands on approach to winemaking since 1998, the McLachlan family strive to produce wines that embody the absolute best of Central Otago. This passion for the land runs in the family, and is a hallmark of Peregrine as a business.

Tasting Note: Bright wild berries and redcurrant, spice and pretty floral aromatics. Depth of fruit, bright acidity and velvety tannin combine to give lovely purity and texture.

Hand harvested from Bendigo (57%), Pisa (16%), Gibbston (27%) sub regions of Central Otago

Winemaking: 30% of fruit was 20-100% whole bunch fermented, with the remainder gently destemmed. Fermented in open top fermenters, and matured for 10 months in French oak barrels.

Style: Purity, elegance combine with texture, concentration and length.  A beautiful wine that reflects our commitment to organic winegrowing on the three sub regions that contribute to our Pinot Noir.

Food Match: Duck or other game birds, Alcohol,13.5%, Cellaring: Up to 10 years.

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