Dicey Black Rabbit Bannockburn Central Otago Pinot Noir 2020

Dicey Black Rabbit Bannockburn Central Otago Pinot Noir 2020"Pinosity and personality aromas of wild flowers and red berries, dusty dried herbs and mineral with a smashed stone scent. On the palate closed, youthful, taut and hiding. Lots of texture and character with firm fruit tannins, wild thyme and dried herb then flavours of red apple, cherry, plum and wood spices. A wine about the core of fruit reflecting environment then use of old barrel. Young and needs some time to integrate and find harmony. Best

"Pinosity and personality - aromas of wild flowers and red berries, dusty dried herbs and mineral with a smashed stone scent. On the palate - closed, youthful, taut and hiding. Lots of texture and character with firm fruit tannins, wild thyme and dried herb then flavours of red apple, cherry, plum and wood spices. A wine about the core of fruit reflecting environment then use of old barrel. Young and needs some time to integrate and find harmony. Best drinking from late 2022 through 2029+" Cameron Douglas, Master Sommelier, Mar 2021

"Single vineyard Pinot Noir from Bannockburn with plum, dark cherry, smoky oak, dried herb, anise and spice flavours. A moderately dense, vibrant wine, with a nice mix of fruit and savoury characters" Bob Campbell, Master of Wine, Real Review, Dec 2021

Displaying black cherry with violet and garrigue aromas on the nose. Complex, layered and chiselled.

The basement geology of Black Rabbit is 400 million years old. The site is a steep North-facing slope with younger windblown schist loess over ancient bedrock schist. The vineyard was planted in 2002. On an elevation of 250 –315m. 3.5 ha.

2020 set a new benchmark for challenges: disease pressure, rain and cold weather during flowering and fruitset led to in bunch variability. It was the coldest year since 2005. A protracted veraison and long ripening phase kept us on the back foot — the one bonus being how clean and tasty the fruit was! COVID-19 lockdown arrived with our first day of harvest. Even with all that adversity, the small berries were bursting with flavour and acidity.

Blend 2/3 Clone 5 and 1/3 Clone 115. 10% whole bunch. Fermented with indigenous yeast. 21 days on skins; around 6 days cold soak, 8 days in ferment then 7 days post ferment. Ferment temperatures peaked at 30C, the wine was punched down at most once daily, with none from late fermentation right through post ferment maturation. Maturation in aged barrels provides for the wine’s development. Natural malolactic fermentation in the spring, no fining prior to bottling in October 2021.