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Rockburn Pinot Noir 2016

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).

Winemaker's Comments

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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    • Sydney International Wine Competition
    • Cuisine Magazine
    • Bob Campbell MW - Wine Reviews
    GOLD MEDAL - Melbourne International Wine Competition 2017
    GOLD MEDAL - Drinks Business Global Pinot Noir Masters 2017
    GOLD MEDAL - Sydney International Wine Competition 2018
    5 STARS & TOP 10 - Cuisine Magazine, May 2017
    5 STARS - Bob Campbell MW Wine Reviews
    94 POINTS - Wine Orbit (Sam Kim)
    18.5 POINTS - Raymond Chan Wine Reviews
    SILVER MEDAL - International Wine Challenge 2017 
    SILVER MEDAL - International Wine & Spirits Competition 2017