Peregrine Pinot Noir
Great depth of color. The nose has an intense perfume of mocha, candy, dark fruits
along with charry oak. The palate is rich and dense with plums, spice and silky tannin. The finish is enticing and long.
$48.00 / Bottle $576.00 / Case
The Peregrine Winery and its vineyards are located in the southernmost grape growing region in the world at latitude 45 South, in Central Otago, the heart of New Zealand’s South Island. By way of comparison, Burgundy and Oregon straddle the 45th North latitude. The Peregrine wines are named in honor of New Zealand’s endemic falcon (Karearea in Maori), a bird without rival or fear. A bird that combines both power and finesse, the essence of Peregrine’s range of wines.
Central Otago is New Zealand’s only inland and elevated wine growing region, with vineyards nestled in breathtaking river valleys, clinging to snow capped mountainsides or perched gently on the shores of crystal clear lakes. It is an area frequently described as “heaven on earth”. This environment is home to the Peregrine falcon and home to Peregrine Wines.
Peregrine is a boutique, artisan producer of a premium range of wines, with a focus on Pinot Noir, Pinot Gris, Riesling and Chardonnay. It is a brand that has, since its first vintage in 1998, gained a reputation both domestically and internationally as one of New Zealand’s iconic wine brands. Passionate wine producers and estate owners, Lindsay McLachlan and Greg Hay, have a philosophy of producing wine that is truly representative of the Central Otago region, drawing only the very best hand-picked fruit from 11 sites around the Lowburn, Bendigo and Gibbston sub regions. In its short history it has been an impressive high achiever, with its wines winning numerous prestigious awards and trophies around the world.
The fruit for this wine came from the Cromwell basin (80%) and the Gibbston (20%). The 2007 vintage produced a true Indian summer which provided the perfect conditions for our Pinot Noir. The fruit was hand harvested and destemmed to
open top fermenters. The fruit was given a 2-6 day cold maceration prior to warm
fermentation. The fermented fruit then had an extended post fermentation
maceration to help with tannin extraction and integration. The average time on
skins was approximately three weeks. The resulting wine was pressed to French
oak barrels (35% new) where it spent 10 months.