Toi Toi Clutha Central Otago Pinot Noir 2021

Toi Toi Clutha Central Otago Pinot Noir 2021Gentle oak Dark plum & ripe berry Almond & toasty florals Silky smooth "Pristine and gorgeously fruited, the wine shows Black Doris plum, violet, olive and almond notes on the nose, followed by a silky smooth palate delivering supple texture and fine polished tannins. Elegant yet flavoursome with a lingering velvety finish. At its best: now to 2026" Sam Kim, Wine Orbit, Dec 2021 "Mellow, rounded, quite soft on the edges yet with some Pinot spine to

• Gentle oak
• Dark plum & ripe berry
• Almond & toasty florals
• Silky smooth

"Pristine and gorgeously fruited, the wine shows Black Doris plum, violet, olive and almond notes on the nose, followed by a silky-smooth palate delivering supple texture and fine polished tannins. Elegant yet flavoursome with a lingering velvety finish. At its best: now to 2026" Sam Kim, Wine Orbit, Dec 2021

"Mellow, rounded, quite soft on the edges yet with some Pinot spine to balance a serious style with drinkability. A wine showing well at quite a young stage and able to set a dinner alive. No hurry" Peter Saunders Review, 2021

The 2021 vintage of our popular Clutha Pinot Noir is sweetly perfumed with ripe berry fruit, strawberry compote topped off with a floral toasty note. The colour of garnets is instantly appealing. The nose follows through to the palate with the addition of dark plum. Fine drying tannins frame the fruit, and the refreshing acid draws out the flavours to a long well-structured palate. Gentle use of oak cradles but does not dominate this silky smooth wine.

Toi Toi sources fruit from three sites in Central Otago; the estate-owned Clutha Vineyard in the Pisa area of the Cromwell Basin, The Immigrants Vineyard located on the lower river terrace area of Clyde, and Mt Dustan Vineyard which is nestled on the rolling upper terraces of the Alexandra basin. Each site adds a unique character to the wines flavour.

Machine harvested overnight, the fruit is transported directly to the Marlborough Winery where it is pumped directly to open top stainless fermenters. Left to cold soak for 5-7 days, the must is gently plunged once a day. During this time natural wild yeast is encouraged to ferment. This process, once started, usually takes 7-10 days. At the height of ferment, the must is plunged 3-4 times/day to help extract tannins and colour. As the fermentation reaches completion the tanks are held at 20°C for an additional 10-14 days for post fermentation maceration. During the post ferment period the young wine is tasted daily to assess its development and when it is deemed to have reached its full potential the wine is drained off its skins and the skins are gently pressed to extract the remaining free run wine. The wines are matured with oak for 10 months before blending.

From snow capped mountains to endless coastline, the native Toi Toi expresses itself distinctively across New Zealand. This adaptability is the inspiration for these wines - crafted from New Zealand’s best grape growing regions. Proudly family owned and sustainably produced – protecting our lands for future generations.