100% hand harvested, the Gold River draws from vineyards in Bendigo and Gibbston. Flavours developed beautifully in Bendigo, with harvest beginning late March immediately after Easter, and continuing into April for the cooler Gibbston vineyards. Fruit from each vineyard was hand picked, and destemmed into open top fermenters. The Gibbston Valley philosophy tends towards longer macerations with low level extraction. Two daily punch downs is the norm, with aerative pump overs during fermentation promoting yeast health and tannin complexity. Pressing took place after usually 4 weeks of maceration. When the wine's structure met our satisfaction, we pressed into a settling tank, and went to barrel for mlf and aging (6 months French oak, 30% new). The final blend reflects a style that offers richness as well as immediate drinking appeal.
A dark red colour for Pinot with nice depth. Complex nose with ripe cherry aromas underpinned by a brooding earthy, wild thyme component. The palate is full but very soft, silky and delicious. A very harmonious wine designed to be enjoyed immediately.
Don't Pay: $33.00
WBW Rating: 94/100
Closure: Stelvin
Region: Central Otago New Zealand
Winemaker: Christopher Keys & Sascha Herbert
Drink now until: 2016
Alc/Vol: 14 %
