Grape Variety: 100% Pinot Noir

Growing Region: Central Otago, New Zealand

Chief Winemaker: Malcolm Rees-Francis

TASTING NOTE:
The 2012 vintage was a warmer season for Rockburn, against the norm for many in the region and around the country. Fermentation took place in 7 tonne fermenters, with 5 to 7 days of cold maceration. Fermentation for approximately 1 week with daily plunging of the cap, followed by post ferment maceration of 7 to 14 days. The final blend is a mix of 85% from their Parkburn and 15% Gibbston. Barrel ageing and development was for 10 months in French oak, with 35% being new, 31% one year old and the remaining 34% in 2 year old barrels. The wine was then bottled on the 26th March 2013, and had been resting patiently to be released onto the market.

Malcolm and his team constrained the urge to work a little harder on what for many was a tough season, and they trusted their instincts and the fruit and simply gently guided the wine through the entire vinification process to the bottle with minimal handling.

A 'hands-off' approach is not as easy as it sounds, and the approach has delivered a pure expression of Central Otago Pinot Noir in the glass. The wine already has an expressive nose of dark cherries and floral notes. Even though youthful in age and development, the palate is displaying complexities of ripe, dark fruits and vibrant boysenberries, morello cherries, mocha-coffee and well integrated tannins leading to a persistent finish. As with previous vintages, and what is becoming a signature for Rockburn Pinot Noirs, the wine has elegance, typicity and balance. Decant for 45 minutes and serve at 16-18C.

CELLARING POTENTIAL:
Approachable now; though will repay another 5-7 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with seared tuna, smoked salmon, and roast pork, enjoy.

A Central Otago Pinot Noir coming of age.