Discover the taste of Central Otago Pinot Noir with a superb collection of wines that take you on a journey from Bannockburn, Lowburn through to Wanaka.

A quintessential must-have for lovers of Central Otago Pinot Noir, this collection will not disappoint.

Perfect on their own to enjoy by the fire, or a fabulous centerpiece on the dinner table alongside juicy red meat dishes or Peking duck pancakes.

Collection includes:

2 x Amisfield Central Otago Pinot Noir 2018

Bright and perfumed aromatics. A plush and red-fruited palate. Soft, approachable fine-grained tannin. A hint of spice adds complexity. A precise acid back-bone gives good length.

Grown across the Estate with vines planted in the Waenga silty loam soils of the lower terraces and the more gravelly Lochar sandy loams of the blocks beside the winery.

Alc: 14.5%

2 x Nanny Goat Vineyard Central Otago Pinot Noir 2019

Seductively heady aromas of rose petals, dried cranberry and bright crunchy red cherries. Dried thyme, roasted coffee bean, dark chocolate and just a faint wisp of candle smoke gradually reveal themselves, fading in and out of focus, adding nuance and depth. The palate envelops the senses with a plush layer of powdery finne tannin, gently guiding towards a core of dark plum and chocolate dipped cherries. A spark of bright acidity illuminates the mid palate, carrying through to a finish that lingers long past the last sip.

Fruit for the 2019 Nanny Goat Pinot Noir was sourced from five separate vineyard sites – two in the Pisa sub region, one in Gibbston, one in Bannockburn and one in Queensberry. Clones used are 667, 777, 5, 6, Abel, 10/5 113, 114, 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based sedimentary soils.

Food Pairing: Peking duck pancakes.

Alc: 13.5%

2 x Ceres Composition Central Otago Pinot Noir 2018

Briary dark berry, savoury dried herb with garrigue notes decorate this elegant Pinot Noir. It presents a good texture through the palate with finely structured tannins while a graphite note appears through structure then flows to wild herb and savoury blackberry re-emerges.

Ceres Bannockburn Pinot Noir is made up of fruit from 2 vineyards in the sub-region of Bannockburn. Inlet Vineyard is situated on a river terrace above the Bannockburn inlet. The wine is a blend of 68% Inlet Vineyard and 32% Black Rabbit Vineyard. The  fruit spent 28 days on skins; 9 days cold soak, 8 days in ferment, 11 days post ferment. It spent 12 months in barrel prior to a natural malolactic fermentation. The wine was filtered but not fined prior to bottling in May 2018.

Alc: 14%