100% Pinot Noir from Parkburn and Gibbston vineyards in Central Otago.
Upon harvest fruit was fermented in 7 tonne fermenters, followed by 5 to 7 days cold maceration. Fermentation over 1 week with daily plunging followed by post fermentation. Maceration 7 to 14 days. Some batches made good use of whole bunch inclusion. Spent 10 months in French oak (35% new, 18% 1 year old, 47% 2 years old).
The 2015 vintage yielded beautiful fruit, which was simply guided gently through to the bottle with minimal handling. Rockburn's 'hands-off' approach delivers a pure expression of Central Otago to the glass; an expressive nose and deeply fruited palate displaying vibrant notes of red and black cherry, rich mocha and supple, silky tannins leading into a very long finish.
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