2017 Tiwha Pinot Noir - NEW RELEASE

Coal Pit PN17.jpg
Coal Pit PN17.jpg

2017 Tiwha Pinot Noir - NEW RELEASE

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95 Points - Outstanding; Sam Kim Wine Orbit, April 2019

92 Points - Outstanding; A wine of superior character and style, Cameron Douglas Master Sommelier, April 2019

5 Stars; Yvonne Lorkin, March 2019

5 Stars; Winestate Magazine, Wine of the Year Awards Annual 2018

5 Stars; Michael Cooper, December 2018

“Magnificently styled and complex, the wine shows lifted aromas of dark cherry, raspberry, game, thyme and toasted almond characters on the nose with nuances of olive and dark mushroom. The palate delivers excellent concentration and refinement, wonderfully supported by flowing mouthfeel and fine-grained tannins. Beautifully elegant and persistent, “ Sam Kim

Region:                           Gibbston, Central Otago

Volume:                          10.1 Tonnes, 6,263 Litres, 8,350 bottles

Vineyard:                       Hand harvested, clones 115, 10/5, 777, 5

Treatment:                    100% destemmed, 3-4 days cold soak, 12 months in 40% new French oak, vinified in onsite winery

Technical:                      Alcohol 13.0%, TA 5.0 g/L, pH 3.71, Dry

The nose opens with warm, lifted aromatics of dried herb and gamey characters, while vibrant red fruits of Doris plum, blueberry and raspberry abound in the mid palate.  The finish of this wine is warm and envelopes with forest floor, mocha and fine persistent tannins leaving a long soft finish.  The characteristic minerality of our Gibbston site shines through, underpinning the palate and imparting both tautness and backbone.

Typically, Coal Pit Pinot Noir peaks around 3-4 years of age, with some secondary character profiles apparent while retaining fruit vibrancy. With careful cellaring flavours will age gracefully into more tertiary characters of leather and beef tea, around 8 years old.

Enjoy with a wide range of food, however this wine matches exceptionally well with duck, lamb, mushroom and truffle dishes. A broad array of spices, including aniseed and cinnamon can be successfully paired to the wine’s flavours – get creative and best of all, enjoy with good company!

Previous vintage notes are available below: