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followed by slow fermentation at a controlled temperature with daily plunging for 15-20 days
with good persistence
Part of is the wines themselves
Red berries and soft tannin balance on a palate ideal for a variety of occasions: barbeque
soft white cheeses
Charteris Doctor’s Flat Vineyard Pinot Noir Central Otago 2016 2003 followed by slow fermentation atPinot Noir fermented with 40% and aged in 30% new French oak barriques. This wine has dark cherry and a layer of brown spice with subtle leafy herbs filling the aroma, and has had a little bit longer in the cellar thanks to Covid, and the reward is a depth and complexity that can only come with time. The primary fruit lift is only enhanced by the subtle whole bunch spice. There is a youthful vein of acidity which carries the flavour and tannin texture
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