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Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. Grasshopper Rock»
Warre's have re-established themselves as the most innovative marque in Port, balancing a long tradition with innovation and ongoing appeal to new generations of enthusiasts. The clean, modern style makes an excellent fortified wine that continues to claim gold medals at the world's leading competitions year after year.. Warres»
Blue Pyrenees were established through a no expense spared approach, by two of the wine world's most revered, accomplished and resourced estates. A superior standard of viticulture and exacting vinification techniques were the priority, they remain at the very core of the Blue Pyrenees raison d'être. Blue Pyrenees»
Grove Estate became the go to vineyard for esteemed national brands on the hunt for stellar quality Hilltops Shiraz, some very choice parcels of Grove Estate found their way into the winner of the Finest Australian Shiraz Trophy. Immediately identified by early settlers who planted vineyards and made great wine, the Hilltops are renowned for a unique confluence of superior winegrowing aspects. Grove Estate»
Langtons Excellent Classification. From ancient vines planted in the 1890s, Elderton Command has established an enviable reputation since inaugural vintage, one of Australia's most eminent icon wines. Elderton»
An eminent Cabernet wine which can lay claim to coveted accolades such as Blue Gold Sydney International and Gold Concours Mondial de Bruxelles. Jacobs Creek retain South Australia's finest vineyards and aim to improve the quality of wine every year. Jacobs Creek»
Only the best vintages are selected for the Premium Rare Old Muscat, all releases win significant awards at major international competitions. In blending, a range of vintages are used, the older wines giving intensely concentrated luscious flavours and aged complexity and the younger wines imparting the fresh fruit character. Morris»
Majella are one of the most highly awarded small wineries in Australia, the inaugural release of The Musician was met with unprecedented critical acclaim. In the tradition of the most salubrious Coonawarra vineyards, the Majella property was used extensively for grazing before being planted to vine. Majella»
The enthusiastic maritime climes of Martinborough are heaven sent for a style and quality of Sauvignon Blanc to rival the world's finest. Mother nature sets the stage, but ultimately it is the thoughtful viticultural practices of the Palliser Estate team, which ensures a harvest of ripe and intensely flavoured Sauvignon Blanc at every vintage. Palliser Estate»
Richard Bailey planted one of the first Glenrowan vineyards in the 1860s. The Bailey estate survived the downturn of the Victorian gold rush, the ravages of phylloxera and excesses of the Kelly gang, it endures to this day, producing some of the nation's most intensely flavoured and historically significant wine. Baileys Glenrowan»
The uncompromising pursuit of excellence brings the Yealands team to the extreme viticultural climes of Gibbston Valley in Central Otago. It is here under the frigid cloudless night skies that Pinot Noir vines, planted to undulating granite schist soils, struggle to yield harvests of parched grapes, redolent with cherry berry perfumes, bursting with an intensity of flavour and wrapped in a muslin of seamless, velvet tannins. Yealands Estate»
Saint Clair continue to deliver Marlborough's most internationally lauded Sauvignon Blanc. The winemaking team are on a perpetual odyssey, to isolate and retain Marlborough's finest harvests, capable of producing wines with intense regionality. Saint Clair»
Rockburn
Rockburn Central Otago Pinot Noir $245.94/Case of 6
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Available in cartons of six
Pinot Noir by Rockburn of Central Otago. A pure expression of Central Otago on the palate, deeply layered with vibrant flavours of red and black cherries, rich mocha characters and forest floor complexity, all supported by a length of supple silky tannins, resolving on a long, lingering, fully aromatic finish. Central Otago is renowned for its stunning scenery of rugged mountains and picturesque lakes. Pinot Noir clones 10/5 and 5, 6 and 115, 667 and 777 are harvested off vines trained to vertical shoot position. Pinot Noir of remarkable elegance, integrity and balance.
FromRockburn
VarietalPinot Noir
RegionCentral Otago / New Zealand
EachDozen
40.99 491.00

Rockburn

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines
Rockburn is situated in the world’s most southerly grape growing region, producing Central Otago wines of intense varietal character

Central Otago's wine industry symbolizes success and its continental climate rivals Europe's best. The region has a long viticultural tradition. French migrant Jean Desire Feraud, who pioneered grape growing and wine production over 100 years ago, left a strong legacy. Today more than 1,000 hectares of grapes flourish in unique growing conditions. The skills of talented winemakers produce quality boutique wines to compete with the country's finest. At 45º south, Central Otago has a climate similar to Burgundy. It enjoys a semi continental climate and experiences greater daily and seasonal extremes of temperature unknown elsewhere in New Zealand. The area’s unique soil types have a marked influence on vine growth, the flavours of the grapes and ultimately the wine.

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines

Rockburn takes its name from the rugged, rock strewn, burn scarred landscape of Central Otago. The region is renowned for its stunning scenery of rugged mountains and picturesque lakes. Rockburn's vineyards are bounded on the west by mountains on whose seaward slopes are rain forests, which receive 5000mm of rain a year. To the east is a barren, moon-Iike landscape that receives less than 25mm of rain a year. Situated between these extremes is Rockburn, produce not only Pinot Noir of stunning quality (gold medals at New Zealand Wine Society Royal Easter Wine Show, Bragato Awards, Air New Zealand, and Winestate Wine of the Year) but also medal winning Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling and Gewurztraminer.

All Rockburn wines exhibit strong varietal characteristics, highlighted in the white varieties by crisp acids, which are typical of the region. It has also become apparent that like Burgundy there are distinct appellations within Central Otago. One has only to taste a Gibbston Valley Pinot Noir to experience its perfumed nose, typically violets and earthy, forest floor sensations on the palate.

Compare the effusiveness of Gibbston with a Lowburn/ Bannockburn Pinot Noir, exhibiting darker colour and fuller, sweeter fruit. Hand picked grapes from the Parkburn and Gibbston Valley Back Road Vineyards reflect Rockburn’s unique terroir. For this reason, to fully exploit the potential of the region, it is a distinct advantage to have vineyards in different appellations. The finished wines fully express the complex subtleties in New Zealand's one true continental climate.

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines

Nevertheless, the evoving wines are encouraged to enjoy themselves. The ferments enjoy listening to loud rock music during vintage, yeasts are having the most debauched party of their lives, but in later months they are played classical strains to ease them into their mature years in the bottle. Knowing this may inspire you to visit Cromwell during vintage!

The philosophy at Rockburn is to treat the fruit and wine as gently as possible, with minimum interference and maximum ease of use, vintage workers commonly only have one hand available as the other is usually holding a beer or coffee. To this end, the destemmer is uniquely mounted above the Pinot Noir fermenters. The fruit travels up to it on a slow conveyor, allowing sorting and removal of any sub-standard fruit, leaves or earwigs, to be destemmed directly into the fermenter, minimizing damage to the whole berries and thereby retaining the delicate fruit aromas and flavours that typify great Central Otago Pinot Noir. The removed stems are collected behind the fermenter and returned to the vineyard compost pit, eventually to further enhance the organic life of our soils.

White varieties are all gently whole bunch pressed, 3 tonne at a time, reducing extraction of bitter phenolics and retaining delicate aromatics. The white juice of each variety is pumped into one or two fermentation tanks, which are all of different volumes to allow for the different tonnages of each variety. The pressed bunches are then returned to the compost pit, as are the Pinot Noir skins which are pressed once they have imparted enough colour, tannin and flavour. All fermentation tanks and the two barrel cellars, red and white, are fully temperature controlled and carefully humidified as well. Pinot Noir lives in barrel for 10 months, going through malo-lactic as it naturally warms in the spring, and is brought out and bottled shortly before (or during!) the ensuing vintage.

http://www.rockburn.co.nz/ - Rockburn - Tasting Notes On Australian & New Zealand wines

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