2016 Domaine Rewa Pinot Noir

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Central Otago, New Zealand

Two clones of Pinot Noir here which are hand harvested and fermented separately (11% whole bunch) in stainless steel tanks. Wild fermentation takes place over around 20 days after which the wine is transferred to French oak barriques (23% new oak used) for 14 months. Stylish and complex, the beautifully fragrant bouquet shows red/black cherry, floral, dark olive, nutmeg and earthy mushroom characters, leading to a juicy palate that is wonderfully rounded and refined. It is refined and persistent with gorgeous spicy/savoury nuances. This is a beautifully elegant Central Otago Pinot Noir, not a fruit bomb! Pair with venison haunch (leg) or crispy duck pancakes.


  • Style & Food Matching

    Two clones of Pinot Noir here which are hand harvested and fermented separately (11% whole bunch) in stainless steel tanks. Wild fermentation takes place over around 20 days after which the wine is transferred to French oak barriques (23% new oak used) for 14 months. Stylish and complex, the beautifully fragrant bouquet shows red/black cherry, floral, dark olive, nutmeg and earthy mushroom characters, leading to a juicy palate that is wonderfully rounded and refined. It is refined and persistent with gorgeous spicy/savoury nuances. This is a beautifully elegant Central Otago Pinot Noir, not a fruit bomb!

    Pair with venison haunch (leg) or crispy duck pancakes.

    Tech Notes

    Varietal / Blend: Pinot Noir

    Decant: Recommended

    Closure: Screw cap

    Farming Practices: Organic

  • Central Otago, New Zealand

    Domaine Rewa viticultural practices are strictly organic with the application of many biodynamic principles. A key component of this augmenting Mother Nature with the application of compost, made on-site each year. Otherwise they have a policy of open canopy management to mitigate disease and encourage even ripening.

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