2024 Centralis Low Burn Estate Central Otago Pinot Noir
The grapes for the 2024 Centralis Pinot Noir were grown in a well renowned vineyard in the Lowburn valley subregion of Central Otago.
The wine is deep ruby red in colour and the aromas on the nose are dominated by luscious dark ripe cherry and blackberry notes.
The palate exudes lifted savoury characters threaded with cinnamon spice and thyme.
A smooth finish and long length completes the generous mouthfeel.
A lifted aromatic wine, showcasing this Low Burn Estate vineyard.
Vineyard: Low Burn Estate Vineyard
Sub region: Lowburn valley
Elevation: 220m
Soil: Loess over deep silts that have pedogenic lime deposits
Vines planted per Hectare: 8000 vines/hectare
Harvest date: 10th April 2024
Clones: 51% Abel and 49% 777
Vinification: Hand harvested grapes, 18% Whole bunch, preferment cold soak for 5 days, indigenous fermentation, 21 days on skins, matured in 100% French oak for 12 months (25% new oak), Unfined. Unfiltered. Bottled May 2025
Bottling Analysis: pH 3.68. TA 7.0g/L, Alcohol 14%
Cases made: 200 x 12 bottle cases
2023 Centralis Georgetown Central Otago Pinot Noir
The grapes for the 2023 Centralis Pinot Noir were grown in the very unique Georgetown vineyard.
The wine is light crimson in colour with notes of strawberry, cherry and plum in both the nose and palate.
It is a medium bodied wine with delicate spice and fine silky tannins.
A taunt, youthful lighter expression of Pinot Noir showcasing this special Georgetown vineyard site.
Vineyard: Georgetown Vineyard
Subregion: Cromwell Basin
Elevation: 220m
Soil: Molyneux sandy gravel and river gravel.
Vines planted per Hectare: 7131 vines/hectare
Harvest Date: 3rd April, 2023
Clones: UCD 5, 114, 777, 667
Vinification: Hand-harvested grapes, 22% whole bunch, preferment cold soak for 5 days, indigenous fermentation, 22 days on skins, matured in 100% French oak for 9 months (12.5% new oak).
Bottled Analysis: pH 3.73, TA 4.71g/L, Alcohol: 14%
Cases Made: 196 x 12 bottle cases
