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Yealands Estate Winemaker's Reserve Gibbston, Central Otago Pinot Noir 2017 YE_WR_1484x1200
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Yealands Estate Winemaker's Reserve

Central Otago Pinot Noir

Pinot Noir
Red Varietals
Yealands Estate Winemaker’s Reserve

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NOTE: We only deliver in six bottle cases.

Choose any six individual bottles to create a mixed case

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Tasting notes

The fruit is the last into the winery, it is 100% handpicked and comes up in small bins in a refrigerated truck. It gets a good start on the cold soaking process during the journey up to Marlborough! This wine has a beautiful, seamless texture and bright red fruit and acid core that I associate with Gibbston wines. Aromas of cherry, plum and spice are complemented by powerful tannins and a savoury, textured mid palate.

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Bouquet
Aromas of cherry, plum and spice.
Palate
The bouquet is complemented by powerful tannins and a savoury, textured mid palate.
Dietary information
Suitable for vegetarians, vegans and a gluten free diet.
Cellaring Information
Drink now, or cellar up to 10 years.
Recent Awards

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Winemaker's notes

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Upon arrival to the winery, the handpicked fruit was destemmed and continued to cold soak for 5 days in tank. The parcel was then warmed and inoculated with a selected yeast strain to enhance varietal character. Regular hand plunging has helped to craft a wine with elegance and balance. The wine was aged for 12 months in French oak barriques, 20% of which were new. The blend was lightly filtered prior to bottling.

ALCOHOL %
14 %
PH LEVEL
3.84 pH
RESIDUAL SUGAR
0.8 g/l
2017 HARVEST DATE
30
Th
April
-
Gibbston Valley

Central Otago

Gibbston Valley is the coolest and highest growing region in Central Otago, where the vines are planted on undulating north facing slopes of loess over granite schist soils to optimise sun exposure. These growing conditions lead to berries that are thick skinned and concentrated in flavour

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Leave the land better than we found it

Sustainability

At Yealands, we aim to leave the land better than we found it. We achieve this through a wide range of initiatives and on-going projects including developing wetlands, making our own special compost and using natural pest control measures in our vineyard.

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