Toi Toi Clutha Central Otago Pinot Noir 2019

Toi Toi Clutha Central Otago Pinot Noir 2019Fine grained tannins Dark plum Subtle spice Succulent & supple "An attractive and enticing bouquet with a savoury dried herb and light red berry fruits aroma package. Dark red Christmas cherries, dried raspberry and red apple skin scents. Roses and crunched stone minerals with a light silty edge. Youthful, crisp, fruity, tense and dry on the palate. Flavours reflect the nose with firm tannins and medium+ acidity. Polished and fine, length and well

• Fine-grained tannins
• Dark plum
• Subtle spice
• Succulent & supple

"An attractive and enticing bouquet with a savoury dried herb and light red berry fruits aroma package. Dark red Christmas cherries, dried raspberry and red apple skin scents. Roses and crunched stone minerals with a light silty edge. Youthful, crisp, fruity, tense and dry on the palate. Flavours reflect the nose with firm tannins and medium+ acidity. Polished and fine, length and well made. Best from 2021 through 2026+" Cameron Douglas, Master Sommelier, Oct 2020

"Sweetly fruited and immediately appealing, the wine shows dark plum, blueberry, floral, almond and subtle spice aromas on the nose, leading to a beautifully weighted palate that is succulent and supple. The wine offers lovely fruit purity and intensity backed by fine-grained tannins, finishing long and very appealing. At its best: now to 2023" Sam Kim, Wine Orbit Nov 2019

Central Otago had some interesting challenges for the 2019 vintage. With a wet spring, temperatures then rocketed in summer hitting 32.8°C in Cromwell on Christmas Day. The growing season was bookended by frosts, but luckily our vineyards were prepared for frosts and no damage came to the vines. Yields were down, due to adverse weather during the vines’ flowering, but the outcome of the berries were excellent with thick skins and intense colour and flavour.

The Pinot Noir was picked in “some of the best conditions we have seen,” says winemaker Tim Adams.

Once pressed off skins, the juice was then fermented at low temperatures in stainless steel tanks with selected yeast strains to preserve the inherent delicate fruit flavours. Following fermentation, the wine was aged on light yeast lees to increase palate weight and complexity before it was bottled for enjoyment.

Food Pairing: Pair this juicy Pinot Noir with a butterflied lamb, served over a bed of crisp greens and herb crusted oven roasted potatoes.