Winery DiceyBlack Rabbit Pinot Noir
wine
This wine generally goes well with
The Black Rabbit Pinot Noir of the Winery Dicey is in the top 0 of wines of Bannockburn.
Details and technical informations about Winery Dicey's Black Rabbit Pinot Noir.
Discover the grape variety: Othello
Colourful reds with the characteristic foxy taste of Vitis labrusca, a sustained ruby robe, soft tannins and an airy palate, with typical labruscoid aromas (wild strawberry, candy). In France, it is among the six hybrids banned since 1935 (with Clinton, Herbemont, Isabelle, Jacquez, Noah), still found in heritage trellises. French black hybrid obtained by Henri Bouschet (folle blanche × clinton).
Informations about the Winery Dicey
The Winery Dicey is one of of the world's greatest estates. It offers 6 wines for sale in the of Bannockburn to come and discover on site or to buy online.
The wine region of Bannockburn
Sub-region of Central Otago in New Zealand (the warmest and driest, called the 'heart of the desert', varied soils of glacial schists, loess and draining sandy gravels, its own GI): Pinot Noir leads in reds — heavier and more tannic than its neighbours with dark ripe fruits (black cherry), herbal complexity and power. Harvest sometimes a month ahead of Gibbston, long ripening after hot summers, premium quality since plantings in the 1990s, distinct blocks.
The wine region of South Island
New Zealand's southern island, cradle of the country's great wines. Sauvignon Blanc signature in Marlborough (~80% of national vineyard): explosive and tropical with grapefruit, passion fruit, boxwood, cut grass and mineral touch — global benchmark. Pinot Noir star in Central Otago (among the most southerly) and Waipara: airy with cherry, raspberry, undergrowth, thyme. Taut Riesling, precise Chardonnay, floral Pinot Gris.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
