Winery Anchorage - Anchor Bay Pinot Noir

Winery AnchorageAnchor Bay Pinot Noir

The Anchor Bay Pinot Noir of Winery Anchorage is a wine from the region of South Island.
This wine generally goes well with
The Anchor Bay Pinot Noir of the Winery Anchorage is in the top 0 of wines of South Island.

Details and technical informations about Winery Anchorage's Anchor Bay Pinot Noir.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Petit Verdot

Petit Verdot noir is a grape variety that originated in France (southwest). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.

Informations about the Winery Anchorage

The winery offers 19 different wines.
Its wines get an average rating of 3.5.
It is in the top 20 of the best estates in the region
It is located in South Island
Find the Winery Anchorage on Facebook

The Winery Anchorage is one of of the world's great estates. It offers 13 wines for sale in the of South Island to come and discover on site or to buy online.

Top wine South Island
In the top 15000 of of New Zealand wines
In the top 8500 of of South Island wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of South Island

Central Otago, near the bottom of New Zealand's South Island, vies for the title of world's most southerly wine region. Vineyards cling to the sides of mountains and high above river gorges in this dramatic landscape. Pinot Noir has proven itself in this challenging Terroir, and takes up nearly three-quarters of the region's vineyard area. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, Sweet spice and bramble.

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The word of the wine: Vatting

After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.

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