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 season is defined by finesse and bright aromatics, beautiful florals and very elegant wines, which will age well.

ABOUT THE VINEYARD:
The Devil’s Staircase wines are inspired by the winding road leading from Queenstown to Kingston along the shores of Lake Wakatipu. Rockburn takes its name from the rugged, rock-strewn, burn scarred landscape of Central Otago. Located on the 45th parallel, Rockburn shares a climate that is similar to Burgundy. These Central Otago vineyards are surrounded by mountains to the west, whose seaward slopes are rainforest, receiving 5,000mm of rain per annum. To the east is a barren, moon-like landscape that receives less than 25mm or rain a year. Situated between these extremes, lie the Rockburn vineyards, which are producing Pinot Noir of stunning quality.

THE WINEMAKING PROCESS:
The grapes were carefully selected and fermented with selected yeasts in temperature controlled stainless steel tanks. The fermenting wine spent 18-25 days on the skins, which imparted colour, flavour and structure. Partial malolactic conversion took place resulting in a softer texture. The wine was matured in tank without any oak influence in order to retain the pure fruit flavours. Vinified following a philosophy of minimal intervention.

OUR TASTING NOTES:
This Pinot Noir bursts with flavours of black plum, blueberries and dark cherry. Rich, smooth and fruity on the palate, with supple tannins and a very moreish finish. This is devilishly good.

GRAPE VARIETY:
Pinot Noir 100%.