Description

ABOUT THE PRODUCER:
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 Rees-Francis the winemaker, arrived from Felton Road where his skills immediately reaped the rewards when he won the Elite Gold Medal and the Young Antipodean Winemaker of the Year award. Following an ecological philosophy, the vines are sustainably cultivated and the estate holds the Sustainable Wines of New Zealand certification. This is a very exciting new arrival on the world Pinot Noir stage; quite simply Rockburn is one of the very best producers of Pinot Noir in New Zealand.

THE VINTAGE:
Central Otago’s growing season started well, with fine, dry weather, a little drought stress occurred in some areas due to lack of rain from December until mid-February. Flowering was a little unsettled but overall, it was a very good, even fruit set. Rain just before harvest required careful picking schedules, but the fruit was healthy and beautifully balanced at harvest. The fruit was harvested between 22nd March to 26th April. The 2023 vintage is defined by finesse and bright aromatics, beautiful florals and very elegant wines which will age well.

ABOUT THE VINEYARD:
Pinot Gris clones 2/15 and 2/21 are hand-picked from Rockburn’s two vineyard sites in Parkburn and Gibbston Valley. The Parkburn vineyards lie in the middle of Central Otago Block Mountain ranges, on an old, alluvial terrace, covered by a loam Gibbston 40cm topsoil. The vineyard sits at an elevation of 235 metres, with a semi continental climate of hot, dry summers and cold, dry winters. The Gibbston Valley vineyard lies on the western side of Central Otago in very mountainous, once glaciated country. Alluvial fans and scarps dominate the landscape, which have been terraced by the Kawarau River. A strong, prevailing westerly airstream influences the climate, with higher rainfall and more cloud, resulting in lower sunshine hours. Vines are trained to a Vertical Shoot Position (VSP) system.

THE WINEMAKING PROCESS:
Following a philosophy of minimal intervention, this hands-off approach delivers a pure expression of the Central Otago terroir. The juice from each parcel was fermented in stainless steel on its gross lees at temperatures of 15°C to retain aromatics and finesse. Winemaker Malcolm Rees-Francis stopped fermentation at each parcel’s perfect level of sugar and acidity balance. The wine was then racked and blended, before being matured in older French oak adding additional layers of texture and weight to the palate and enhancing the aromas and flavours.

OUR TASTING NOTES:
Ripe peach, nectarine and Nashi pear aromas are backed by a hint of spice and a streak of minerality. The vibrantly fruity off-dry palate is layered over a rich and creamy texture. A firm backbone of acidity leads into very long, zesty finish.

GRAPE VARIETY:
Pinot Gris 100%.