Summerhouse Central Otago Pinot Noir 20121

After harvest, the fruit was cold soaked for five days and fermented in small batches in open-top fermenters. Each ferment was plunged three times a day to extract colour and tannins from the skins. The wine was left to macerate for five days before a gentle pressing off the skins. The wine was aged in French oak barriques for 10 months, including 20% new oak.

Alive with aromas of dark cherry and vanilla bean and bursting with delicious ripe cherry and spice flavours, our Central Otago Pinot Noir is rich and velvet-soft. Pair with Grilled Pork Loin Chops, Chicken Provencal or a Roasted Vegetable Salad.