Central Otago is stunning, deep blue lakes, alpine valleys, towering mountains—all very grand.
The Grand Central Pinot Noir gives us the opportunity to blend small parcels of Pinot noir from across the region. Bright and ruby hued, the wine has the luscious sweet fruit of dark cherries and plum. French Oak balances and contributes lifted spice notes. The fine and savoury tannins provide a long and silky finish with good structure that lingers on the palate. Approachable and ready to drink now, the wine will further develop for 2-4 years from the harvest date.
Mark Mason: “Here I want a bet each way wine. Enjoyable on release (cellared one year before release) but will reward 2-3 years further ageing.
Hand harvested from Quest Farm vineyard in the Pisa ranges.
A mix of clones, Abel, 667, 5, and 10/5.
20% whole bunches into 4 ton open fermenters,,cold soak 7 days, natural yeasts only allowing a longer ferment. Less fruit bomb,,more interesting. Pressed to barrel at 21 days. 10 months in temperature-controlled barrels. Second and third year French oak,,racked but no fining. Lightly filtered. Bottled in February.
Alc. 13.4%,TA 6.1,pH 3.6.Dry