Lifted spicy dried herb, cigar box, and black currant aromatics. The wine displays a silky warm texture and soft, str...Read more...
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Food Pairings for Nevis Bluff Pinot Noir Central Otago
The grapes were cold soaked for 7-10 days (30% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French Oak barrels for about 10 months, with about 25% in new oak.
Lifted spicy dried herb, cigar box, and black currant aromatics. The wine displays a silky warm texture and soft, strong finish.
Notes: 25% new French oak barrels
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