Brancott Estate Reserve Marlborough Pinot Noir 2020

Brancott Estate Reserve Marlborough Pinot Noir 2020Toasty oak Rich plum & cherry Spice & vanilla Long finish This wine is a deep ruby hue, with an abundance of back and red fruit aromas, followed by toasty oak notes. The palate is medium bodied, with rich plum, black and red cherry, blackberry and redcurrant notes, hints of spice and vanilla, on a frame of ripe, medium level tannins. The finish is long, with roasted plums and a hint of bitter chocolate. Ready to drink upon release, this wine gain

• Toasty oak
• Rich plum & cherry
• Spice & vanilla
• Long finish

This wine is a deep ruby hue, with an abundance of back and red fruit aromas, followed by toasty oak notes. The palate is medium bodied, with rich plum, black and red cherry, blackberry and redcurrant notes, hints of spice and vanilla, on a frame of ripe, medium level tannins. The finish is long, with roasted plums and a hint of bitter chocolate. Ready to drink upon release, this wine gain further savoury, earthy notes when cellared for up to 5 years.

The Awatere grapes for this wine were machine harvested. The destemmed fruit was pumped to closed-top, temperature-controlled stainless steel fermenters. Fermentation was spontaneous and kept below 32c with twice-daily pumpovers. The wine macerated on skins for up to 20 days before pressing. The free run and press wine was combined and went through malolactic fermentation. The various tanks were blended before filtering into bottle.

New Zealand had ideal growing conditions leading into harvest with average crops and clean, intensively flavourful fruit with early budburst across all the wine regions. A slightly wetter December ensured healthy vines leading into the growing season and a drier than normal January and February created perfect conditions for veraison and grape ripening through to the start of harvest. Cooler nights in late February and March also helped lock in the natural acidity and freshness to the fruit.

Food Pairing: Serve this wine with venison medallions and earthy roasted root vegetables or try low and slow smoked barbecue meats such as brisket. Also, delicious matched with a rich, vegetarian mushroom Wellington, or simply paired with truffle Brie and crackers.