When Brian and Cheryll Sanders planted the first vines in 2003, this patch of Mt Pisa Station was a touch beyond the winemaking rout in the developing Cromwell Basin. But that was then and now Charcoal Gully’s alpine-cooled Mediterranean climate looks like a plum spot for a ripe but focussed style of predominantly Central Otago Pinot Noir, along with some Gewurztraminer. Pedigree and quality are now working hand in hand, with the vineyard managed by the Diceys of Mt Difficulty fame and ex-Peregrine Peter Bartle acting as winemaker.
What The Critics Say
4.5 Stars and Best Buy, Cuisine Magazine
"This label is a regular achiever at Cuisine pinot tastings. The 2014 version is typically inky, rich and powerful, offering lashings of dark berryfruit flavours, well supported by a sturdy acid/tannin frame. Tailor-made for devotees of the dark, pure, ripe style of pinot."
18/20 Raymond Chan (2013 vintage)
"Dark, deep, black-red with purple hues, very youthful in appearance. This has a full, bold and up-front nose packed with aromas of fragrant, ripe, dark raspberry and cherry fruit, infused with thyme herbs, liquorice and minerals. Medium-full bodied, the palate is full of sweet, ripe flavours of dark raspberries and red liquorice, melded with thyme herbs, unveiling a layer of cedary, spicy oak. A little minerally reduction adds detail. The wine is richly textured with considerable extraction that grows in depth and concentration. The tannins are blocky and the mouthfeel is grainy, but fresh lacy acidity provides brightness. The wine carries to a fulsome and concentrated, firm finish. This is a sweetly ripe fruited Pinot Noir with thyme herb and oaky interest, framed by fulsome extraction and structure. Match beef, lamb, venison and casseroles over the next 5-7 years.. Pinot Noir clone fruit 5, 115, 667 and 777, destemmed, given a cold soak and fermented to 14.3% alc., the wine aged 10 months in 32% new French oak barriques."
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