Rua Pinot Noir

Tasting Note

VARIETY

100% Pinot Noir

REGION

Central Otago

VINIFICATION

Whole bunch fermentation: Nil

Pre-ferment maceration: 5 days

Yeast: Inoculated & Wild – various strains

Fermentation heat: Peaked at 31°C

Punch-downs: Twice daily

Post fermentation maceration: 6 days

Oak treatment: 100% French oak barrique maturation for 6 months. 10% new with the balance in older wood.

APPEARANCE

Bright cherry.

STYLE

Typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence.

BOUQUET

An abundance of bright red fruits, and lifted floral aroma’s, with a touch of dried herb giving complexity.

PALATE

This Central Otago Pinot Noir is generous with layers of sweet, ripe, red berries, subtle savoury characters and a touch of spice. Soft, supple tannins flow gently across the palate. These are balanced by the wines acidity, leading to a long fruit driven finish.

CELLARING

A style that has been deliberately made to drink as a young fresh red.

TECHNICAL ANALYSIS

Winemaker             •  Andrew Keenleyside

Bottled                    •  Oct 2016

Brix at Harvest       •  22-24

Alcohol                   •  14 %

Residual Sugar       •  <1g/l

Rua Pinot Noir 2016  - Akarua

Rua Pinot Noir
2016

Notes PDF

Price: $25.00
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  • Gold Medal

    THIS WINE HAS BEEN AWARDED...

    Gold Medal

    Gold - China Wind & Spirits Awards 2017

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