Buy any 12 bottles and save 10% (excludes sale). Free UK delivery on orders over £250. Tel : 02922 337454

Rockburn

2022 Devils Staircase Pinot Noir, Rockburn

Central Otago, South Island, New ZealandVintage: 2022

This Pinot Noir bursts with flavours of red cherry, cranberry and bramble fruit. Rounded and fruity on the palate, with supple tannins and a very moreish finish. This is devilishly good.

The Devil’s Staircase wines are inspired by the winding road leading from Queenstown to Kingston along the shores of Lake Wakatipu. Sourced from several Central Otago vineyards, the Devil’s Staircase Pinot Noir takes the willing down into the realm of decadence and Bacchanalian delights. Here, everything is pleasure spiced up with a bit of naughty.   The unrelenting Central Otago environment tortures the vines whose twisted limbs produce a wine worthy of absolution; strong and sensual with lashings of dark fruit, sinfully succulent and devilishly good.

Whats in the bottle

100% Pinot Noir

Single Bottle

£2450

12 Mixed Bottles *

£22.05

Save £2.45

* As part of a mixed case of any 12 bottles

Free UK delivery on orders over £250. Free South Wales delivery on orders over £100

Tel : 02922 337454

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GTIN N/A Category: Product ID: 7319

Description

Rockburn started as the hobby of Richard Bunton in 1991. He planted a few hectares of vineyard in the then pretty much unknown area of Central Otago. In 2005, Malcolm Francis the winemaker arrived from Felton Road where his skills immediately reaped the rewards when he won the Elite Gold Medal.

Rockburn takes its name from the rugged, rock-strewn, burn-scarred landscape of Central Otago. The region is renowned for its stunning scenery of rugged mountains and picturesque lakes.

We produce premium wines of intense varietal characteristics in Central Otago, the world’s most southerly grape-growing region. Central Otago, at 45º south, has a climate similar to Burgundy, France, the great Pinot Noir producing region of the world.

All our wines exhibit strong varietal characteristics, highlighted in the white varieties by crisp acids, which are typical of the region. It has also become apparent that like Burgundy there are distinct ‘appellations’ within Central Otago. One has only to taste a Gibbston Valley Pinot Noir to experience its perfumed nose, typically violets, and earthy, forest floor sensations on the palate.

Compare this with a Lowburn/Bannockburn Pinot Noir with its darker colour and fuller, sweeter fruit. For this reason, to fully exploit the potential of the region, it is a distinct advantage to have vineyards in different ‘appellations’.

The grapes were cool macerated for between one and four days, prior to fermentation which took place in seven-tonne fermenters and lasted for one week, with daily plunging. Post-fermentation maceration lasted between 10 and 14 days, in order to extract the desired levels of colour, tannins and aromatics. Some batches included whole bunches, adding complexity. The wine was 100% barrel-aged for 10 months in French oak, of which 33% was new and 18% was one-year-old.

Additional information

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Size

750ml

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