Gibbston Valley China Terrace Single Vineyard Central Otago Pinot Noir 2019

Gibbston Valley China Terrace Single Vineyard Central Otago Pinot Noir 2019Oak Dark fruit Spice notes Rich & generous The wine immediately exhibits Bendigos richness, in the form of plentiful dark fruits and spice on the nose. A generous, seamless palate unfolds with regal ease. Whilst coated in richness, the wine is graceful, finishing with purity and finesse. Beautiful drinking for the next 5 years, and will cellar for 10. The China Terrace Vineyard is located in the Bendigo subregion of Central Otago. Gently sloped and

• Oak
• Dark fruit
• Spice notes
• Rich & generous

The wine immediately exhibits Bendigo’s richness, in the form of plentiful dark fruits and spice on the nose. A generous, seamless palate unfolds with regal ease. Whilst coated in richness, the wine is graceful, finishing with purity and finesse. Beautiful drinking for the next 5 years, and will cellar for 10.

The China Terrace Vineyard is located in the Bendigo subregion of Central Otago. Gently sloped and north facing, it has 4 clones of Pinot Noir and Chardonnay planted over some 7 hectares. Being over 320m,it retains a coolness relative to Bendigo’s natural warmth. This, and the complex accumulation of loess, clay and schist in its soil, gives wines of fresh, bright complexity. Drawing from Gibbston Valley’s™ most intriguing vineyards, the Single Vineyard range gives full voice to site.

A very high quality vintage, in spite of a severe October frost. Warm spring and summer conditions gave even bunch weights and moderate yields. Benign conditions continued through to picking, with sufficient rainfall to keep vines healthy. Fruit at harvest was in beautiful condition.

Two clones, 667 and 777 were divided into a number of small fermenters, each with a different proportion of whole cluster used, from 0 to 100%. Maceration time and fermentation intensity varied; ranging from 14-28 days, depending on the extent of whole cluster. After indigeneous fermentation, the wine was pressed to barrel for 10 months, with 33% new oak used. The final blend has 33% whole cluster.