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: Négret Canourgue

Originating very certainly from the high valley of the Tarn aveyronnaise and lozérienne. It was confused for a long time with Abouriou, and as a result it still exchanges, wrongly, a few synonyms. It is very little multiplied, almost unknown in the other French wine regions.

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.

The word of the wine: Aging on lees

Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.

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