This luscious Central Otago Pinot Noir is loaded with black cherry fruit typical of the region, overlaid with spice and leather, dried thyme, bramble and violet notes, all with an appealing foresty edge. It’s medium-bodied with stylish silky tannin and impressive length of flavour. Team it up with braised goat shoulder.
The 2018 Nanny Goat Pinot Noir has a beautifully perfumed nose packed with wild red and black berry fruits, toasted brown cooking spices and lifted floral notes, layered over a subtle earthy background. Hand-picked fruit was destemmed and cold-soaked for up to 7 days at 6˚C before being Fermented using naturally occurring yeasts in open-top stainless steel fermenters. Ferments received between 21 and 32 days total time on skins with 1 – 2 plunges daily to ensure gentle extraction of colour and tannin before being pressed off skins. the wines were then transferred to French oak Barriques (225L) after 24 hours settling where they underwent natural MLF and matured for 8 months before racking and blending. The resulting blend contains approximately 3% whole bunch and 18% new French oak.