COAL PIT TIWHA PINOT NOIR 2015

$39.99elsewhere $44.99

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COAL PIT TIWHA PINOT NOIR 2015 is available to buy in increments of 1
Winery notes (2015 Vintage)
"The 2015 vintage demonstrates all the the classic hallmarks of Gibbston Pinot Noir - game, forest floor and delicate herbs underpinned by fine integrated tannins. Aromas of violets and spice are followed by Doris plum, blueberry and flint. New French oak imparts vanilla, chocolate and dried spice.
The wine is well matched to duck, lamb and venison dishes and can be successfully paired with clove, cinnamon and aniseed."
5 Stars & 95/100 Sam Kim, Wine Orbit (2015 Vintage)
"The engaging bouquet shows dark cherry, plum and mixed spice characters with nuances of toasted almond and game. It is concentrated and richly textured on the palate, and delivers outstanding fruit purity and focus, expanding beautifully to an extremely long, silky finish. A gorgeous rendition of the Gibbston district, offering seamless mouthfeel, delicate savoury complexity and fabulous perfume. At its best: now to 2023."
4 Stars & 18.0/20 Raymond Chan, March 2017 (2015 vintage)
"​Deepish ruby-red colour, lighter on the edge. The nose is elegantly concentrated with intense and integrated aromas of dark-red berry fruit entwined with dark herbs and subtle, complexing stalk and earthy notes. The aromatics grow seamlessly in volume with aeration. Medium-bodied, the palate features vibrant and near-juicy fruit flavours of dark raspberries and red berry fruit melded with notes of dark herbs and subtle earthy and stalky elements. The fruit forms a fine, concentrated core supported by fine-grained tannin structure and integrated acidity. The wine flows with good linearity to a moderately long finish. This is an elegantly concentrated Pinot Noir with dark red fruits entwined with subtle herb and complexing herb and earthy notes on a fine-grained palate. Match with pork, lamb and beef dishes over the next 5 years. Hand-picked fruit, a multi-clone mix from the Coal Pit vineyard, vines planted 1994-2001, given a cold soak and fermented with 10% whole bunches to 13.0% alc., the wine aged 12 months in 40% new French oak."


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