Central Otago Red Wines

Deep bright ruby in colour, this wine showcases intense black fruit flavours and the complexity that Bannockburn Pinot Noir is renowned for, with haunting aromatics of bramble fruits and spice. The palate is elegantly balanced with red fruits and finely textured tannins. This is a wine with great poise and longevity.

Bright cherry red in the glass. Lifted cherry aromas with floral and violet notes. On the palate, this well-defined Central Otago Pinot Noir exhibits juicy red fruits. Light, soft tannins complement the savoury highlights, finishing long and bright.

A myriad of mulberry, wild thyme and enticing savoury undertones are interwoven with layers of ripe summer berries.The palate displays both generosity and restraint, with plump and supple tannins that are supported by an amalgam of summer ripened plums, dark cherry and a freshness reminiscent of ripe red fruits. The finish is long, the wine showing lovely fruit purity and definition.

This Pinot Noir has wonderfully complex aromas of floral, berry and spice notes that complement the earthy notes of wet stone and black tea. With time in the glass, more savoury notes develop. The palate melts into supple, fine tannins giving a robust structure to the wine. The overall impression is silky, with excellent acidity creating a vibrant palate with a long, harmonious finish.

Ripe berries and black cherries on the nose which transfer onto the palate with a hint of oak. Finely balanced, fruit forward styled wine.

Bright red cherry with a crimson hue. Aromas of black cherry, gentle toast and wild herbs prevail with a strong senseof the forest. Lovely ripe flavours of black cherry and red fruits are balanced with fi ne velvety tannins and a hint of dryearth. Long, soft, fine grained finish.

Aromas of rasberry and blueberrys with herbal savoury notes. On the palate it is a refreshing combination of crunchy refreshing acidity, bright fruit flavours with some undertones of savoury complexity.

Beautiful aromatics � cherries and bright berryfruits mixed with some darker fruit notes plus hints of herb and spice. On the palate there is that same purity of fruit expression and a smooth and silky texture with just enough tannin to support the the depth and weight of the flavours. Not so much a big wine as possessing power � easily one of the better estate wines to come out of Mount Edward.

Morrison vineyard grows a textural wine built around fine yet lean tannins and delicate fruits. The 2011 vintage displays perfumed aromatics of floral and herbal notes, a sinewy core of both red and dark fruits all over fine grained tannins. Delicate, supple and long in length, this is not a big concentrated style but a more elegant and restrained wine showing balance, power and finesse.

A soft and supple wine, lots of rich fruit with a good depth of flavour. Lovely acidity and fine tannins give the wine great length and structure whilst also making it very approachable on release

Aromas of dark berry fruits, spice, savoury tones and thyme. A sinewy palate full of bright fruit flavours with a delicate herbal thread throughout.

"Finely aromatic with lovely sappy, vital, fresh cherry fruit. There�s more red fruit than black, and also a nice touch of green. Finely spiced and structured on the palate with good acidity. Juicy, linear and pure with amazing precision and focus. There�s beauty and precision to this wine with lovely green hints. Ethereal. 96/100." Jamie Goode.

Rich ruby in colour, with red berry fruit, spice and floral aromas on the nose. An elegant, well structured, mineral-driven palate with rich aromatics and silky tannins. This wine will reward cellaring over the next 6-10 or more years from vintage.

Deep ruby in colour. Bright red berry, cherry, floral and spice aroma's on the nose leading to a smooth palate. On the palate, rich fruit flavours are complemented by spice and dried herb notes leading to a long rich finish.

This Pinot Noir was made without the normal extraction from the grape skins during fermentation. Instead, the wine was fermented using indigenous �wild� in yeast in old barrels after being pressed and removed from its skins. The result is a moreish wine with great freshness and vibrancy.

This Pinot Noir was made without the normal extraction from the grape skins during fermentation. Instead, the wine was fermented using indigenous �wild� in yeast in old barrels after being pressed and removed from its skins. The result is a moreish wine with great freshness and vibrancy.

Deep red with purple-red hues. Red and dark cherry, black liquorice and musky oak. The palate is full with ripe black cherry, plum, orange peel and cassis, supple tannins and a lingering finish.