Grape Variety: 100% Pinot Noir

Growing Region: 85% Parkburn, 15% Gibbston, Central Otago

Chief Winemaker: Malcolm Francis

TASTING NOTE:

2006, despite a warm and early season, the wine has developed well with typical Central Otago fruit intensity, with excellent character showing from both vineyards. The long season in the Gibbston Valley enabled them to include large proportions of whole bunches in the fermenters with the fruit.

They picked clean fruit, ripe, big bunches and berries. Malcolm used 6 tonne fermenters, with about 5 to 7 days cold maceration; fermentation took over a week with daily plunging of the cap, followed by post fermentation maceration for another 7 to 9 days. Barrel aging of 10 months in 100% French oak. 40% new barrels; 18% in 1 & 2 year old barrels and 42% in older oak.

The very deep colour of the 2006 Rockburn Pinot Noir is indicative of its concentration. The bouquet has rich, intense fruits, delicate floral tones enhanced by nuances of wild thyme. The palate is creamy, with soft tannins leading into a long mocha finish, and shows what are becoming 'classic' Rockburn elegance, integrity and balance. Such character being achieved from such young vines; I can only imagine how good they will become.

CELLARING POTENTIAL:

Approachable now but will undoubtedly repay another 4-5 years before opening.

SUGGESTED FOOD MATCHES:

Perfect with rich Duck meat, grilled or roasted vegetables, with a herb and wine sauce reduction.

Elite Gold Medal and Winner of Trophy for Champion Open Red Wine 2007 Air New Zealand Wine Awards