Loveblock Central Otago Pinot Noir 2020

Loveblock Central Otago Pinot Noir 2020Subtle oak Ripe black cherry Fleshy black plum Sweet berries "Intense and primary on the nose, with aromas of red cherry stones, and wild raspberries, opening up to more layers of complexity in the glass when given air time showing stewed rhubarb, cured meat and lilacs. Quite substantial and tasty on the palate with vibrant, juicy red fruit, and firm, youthful tannins" NZ Wine Rater, Sep 2021 Bright crimson in the glass. Big, ripe black cherry with

• Subtle oak
• Ripe black cherry
• Fleshy black plum
• Sweet berries

"Intense and primary on the nose, with aromas of red cherry stones, and wild raspberries, opening up to more layers of complexity in the glass when given air time... showing stewed rhubarb, cured meat and lilacs. Quite substantial and tasty on the palate with vibrant, juicy red fruit, and firm, youthful tannins" NZ Wine Rater, Sep 2021

Bright crimson in the glass. Big, ripe black cherry with hints of mushroom and beef Bovril peeking out behind rich fruit. Fleshy black plum, with layers of cherry and sweet berries that play on the palate and dance with hints of violet and savoury notes.

The Pinot Noir grapes come from the winemakers family-owned estate on the Bendigo Loop Road in Central Otago. Here, the soil type is free-draining sandy loam over schist alluvium gravels known as Molyneux soils. The clones planted in these soils are B777, B667, B115, Clone 5 (Pommard) and Abel. The vineyard is entirely cane pruned to two canes, with the wire being approximately half full. The Dijon clones give the wine nice floral notes, while Abel and Pommard provide structure.

Once the clones entered the required flavour profile, they were hand picked in April in the early hours of the morning and transported to the winery. At the winery, the fruit was run over a sorting table straight to the tank, without crushing, in order to leave some whole berries. After a five-day cold soak, the must was warmed to 20°C and fermentation commenced on its own yeast. The ferment was hand plunged twice daily until dry when it was pressed off. The wine then underwent full malolactic fermentation in tank. After eight months of ageing, the wine was stabilised and coarse filtered. Approximately 50% of this wine was aged in oak.

Food Pairing: Dry tannins and hints of cigar make this a versatile wine to pair with turkey, salmon, lamb and beef.