Dicey Bannockburn Central Otago Pinot Noir 2021

Dicey Bannockburn Central Otago Pinot Noir 2021"A hallmark wine from the Dicey team with a vibrant and polished bouquet of ripe cherry and dried raspberry, theres a savoury dried herb quality set against barrel spices and dry stony soil scents. These complexities follow through onto the palate with a wine of texture, generosity and length. Firm tannins and acidity lead the palate textures with a core of dark berry fruit, spices and a touch of chocolate follow. Spices from barrel include clove. A

"A hallmark wine from the Dicey team with a vibrant and polished bouquet of ripe cherry and dried raspberry, there’s a savoury dried herb quality set against barrel spices and dry stony soil scents. These complexities follow through onto the palate with a wine of texture, generosity and length. Firm tannins and acidity lead the palate textures with a core of dark berry fruit, spices and a touch of chocolate follow. Spices from barrel include clove. A wine of length and intensity, flavour and texture. Also, a wine that does not lose its sense of pinosity and charm. Youthful and taut still with best drinking from late 2025 through 2032+" Cameron Douglas, Master Sommelier, Jan 2024

"Plush, sweet nose, wreathed in oak. Big fruit and oak on the palate as well, more old-school with plump, finely coated tannins. A mouthful with fleshy ripeness which ultimately yields to the structure" Stephen Wong, The Real Review, Dec 2023

An unsettled spring meant a slow start to growing. After some warmer temps mid-November the inclement weather —including some low snowfall —continued into flowering. The vines set with small berries on compact bunches. There was a good amount of rain in January, then it dried out and heated up. Some screaming windstorms visited over Easter but we got through without damage. We brought the crop in at optimal ripeness. The fruit was disease free and delicious. Overall the season was warmer than normal, and the yields lower.

60% The Inlet, 40% Black Rabbit.5% whole clusters, 95%destemmed. 23 days on skins 7days cold soak, 7 days ferment, 9days post ferment. Indigenous yeast. The wines were punched down once per day through to dryness, then left to soak. Malolactic fermentation in the spring. 12 months in barrel with20% new oak. Bottled unfined but filtered October 2022.