• Toasty oak 
• Black & blue fruits 
• Sweet baking spice 
• Fine tannins 

"Raspberry and black cherry, clove and toasty wood, damson plums and dried earth mineral scents. Firm textures on the palate, chalky tannins and acidity, contrasting core of fruit with flavours that reflect the nose, a light savoury dried herb layer adds further contrast and complexity. Oak flavours and mineral add depth and contrast. A great food pairing wine or on its own with best drinking from 2021 through 2026" Cameron Douglas, Master Sommelier, May 2021

"An intense, perfumed, and floral bouquet in a lifted, primary New World fruit style with bursts of berry conserve, bramble, a herbal lift, star anise, seaweed notes and fennel. A vibrant, juicy, red fruit core runs the length of the supple, charming palate with chalky tannins. Youthful and will benefit from a year in the bottle but very commercially appealing" NZ Wine Rater, Sep 2021

"Intensely perfumed. Earthy notes with damson fruit, cinnamon stick and some herbiness, rich and concentrated" International Wine Challenge 2021

"Supple, succulent, very bright and fresh feeling. Leads with tart cherry fruit characters, a good deal of crunchy, drying cranberry tang and pucker, some dried herbs, a light dusting of pepper. Refreshing feel to taste, vivacious, lively and rips along with sinewy tannin and heaps of tangy acidity. Strap in! Good with a light chill, better in a few years when things settle down" Mike Bennie, The Wine Front, May 2021

The 2020 Nanny Goat Vineyard Pinot Noir bursts forth from the glass with powerful aromas of black and blue berry fruits, sweet baking spice, toasty oak and lifted red florals. The palate is silken, with powdery fine tannins and a perfectly balanced seam of acidity teasing out a core of crunchy red cherry and plum fruits towards a long, lingering finish.

Fruit for the 2020 Nanny Goat Pinot Noir was sourced from six separate vineyard sites - 65% from the Pisa/Lowburn region, 9.5% from Alexandra, 9% from Gibbston, 6% Bannockburn, 6% Queensberry and 4.5% from Wanaka. Clones used are 667, 777, 5, 6, Abel, 10/5, 113, 114 and 115. Soils range from free draining loess overlaying glacial alluvial deposits, to heavier clay based sedimentary soils.

Hand picked and gently destemmed without crushing in order to retain as many whole berries as possible. Select parcels received up to 33% whole bunch depending on stem ripeness and tannin profile. Fermented in 4T open top fermenters using predominantly natural yeast, plunged a maximum of twice daily at the peak of ferment. 21 - 32 days on skins prior to pressing and barreling down into 225L French oak barriques.

The 2020 vintage in Central Otago was a challenge in many respects, not only weather and yield wise but also with the arrival of the COVID-19 pandemic and a nationwide lockdown on the eve of harvest. Despite the challenges thrown at us, we consider ourselves to be extremely fortunate to have been able to pick a small but tremendously flavourful crop from our own vineyard and those of our dedicated growers throughout the region.

Food Pairing: Peking duck pancakes.