Winery ImmigrantsCentral Otago Pinot Noir Ruru
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Central Otago Pinot Noir Ruru from the Winery Immigrants
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Central Otago Pinot Noir Ruru of Winery Immigrants in the region of South Island is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Central Otago Pinot Noir Ruru of Winery Immigrants in the region of South Island often reveals types of flavors of red fruit.
Food and wine pairings with Central Otago Pinot Noir Ruru
Pairings that work perfectly with Central Otago Pinot Noir Ruru
Original food and wine pairings with Central Otago Pinot Noir Ruru
The Central Otago Pinot Noir Ruru of Winery Immigrants matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of cabri en colombo with creole sauce, bites of cheese or stuffed guinea fowl in the oven.
Details and technical informations about Winery Immigrants's Central Otago Pinot Noir Ruru.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Central Otago Pinot Noir Ruru from Winery Immigrants are 2019, 0
Informations about the Winery Immigrants
The Winery Immigrants is one of of the world's greatest estates. It offers 7 wines for sale in the of Central Otago to come and discover on site or to buy online.
The wine region of Central Otago
The world's southernmost vineyard, jewel of New Zealand Pinot Noir. Intense, deep reds with signature notes of black cherry, ripe plum, violet, wild thyme and sweet spices, velvety tannins and a freshness kept taut by cold nights — a fleshy, sun-soaked style. Also ample Pinot Gris (pear, honey), dry and off-dry Riesling with lively citrus, precise Chardonnay. Vineyards between 200-450 m on schist soils, continental climate.
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: 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.
