At 45 degrees longitude, Central Otago is the southernmost wine region in the world. Here, the grapes have the longest hang-time of any viticultural area and can be picked as late as mid-May which allows for perfect ripening. The soil profile of clay and gravel mix is free-draining and stable. This wine combines fruit Maude’s very own mature family vineyard Mt. Maude and three of Central Otago’s premium sub-regions – Gibbston, Northburn and Queensbury. Each vineyard contributes uniquely to the complexity of the finished wine.
Grapes are hand harvested and fermented traditionally with a portion of whole clustersin open-topped tanks. The wine is hand-plunged and inoculated with indigenous yeasts. It spends a month on skins for tannin development prior to gentle pressing through a basket press. Maturation takes place in French barrels (30% new) for 16 months before minimal filtration.
Complex dark & brooding aromas of blackcurrant, toasty warmth, forest undergrowth and crushed herb. On the palate the layers of dark fruits are joined by supple velvet tannins creating a wine with finesse, structure & poise. A wine which will age gracefully over the next 10 years.
The finnesse and nuance of fine Pinot Noir coupled with the wine's medium body and bright acidity make it an ideal match to sophisitcated, layered cooking and medium weight dishes. The brightness and purity of fruity that makes Central Otago Pinot Noir unique in the world means that these wines will express great beauty when matched against dishes composed of ingredients that have similarly pure and clean flavors. Think, for instance, of the natural ingredients for which New Zealand is world renowned-- wild salmon, free-range lamb, grilled bluff oysters, etc.