COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
100% Pinot Noir
PRODUCER
Nanny Goat Vineyard
REGION
Central Otago
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Nanny Goat Vineyard Pinot Noir is a 100% Pinot Noir from the renowned Central Otago region of New Zealand. The winery, established in 2005, is named after the wild nanny goats that inhabit the mountainous landscape, symbolizing resilience and a connection to the rugged environment. Fruit for this wine is sourced from the estate's Queensberry and Bendigo vineyards, as well as grower partners in the Pisa and Bannockburn sub-regions, creating a complex regional expression. The 2024 vintage benefited from ideal weather conditions, characterized by hot summer days and cool alpine nights, which promoted excellent fruit concentration and natural acidity. Winemaker Alan Peters-Oswald follows a philosophy of minimal intervention, aiming to allow the unique characteristics of the place and fruit to shine through.
ALCOHOL
13.5%
AVG. PRICE
€25
STYLE
Classic
VEGAN
YES
When to drink
Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The winery's name is inspired by the nimble wild nanny goats found in the mountainous terrain of Central Otago.
Fact 02
Central Otago is the world's most southerly wine region, known for its dramatic climate and stunning landscapes.
Fact 03
The 2024 vintage was shaped by hot summer days and cool alpine nights, ideal for fruit ripening.
Fact 04
Winemaker Alan Peters-Oswald champions a minimal-intervention philosophy, letting the terroir speak.
FOOD PAIRING
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WINE MAKING PROCESS
The Nanny Goat Vineyard Pinot Noir is crafted using a minimal-intervention approach. Fruit is hand-harvested and predominantly destemmed before being fermented in small, open-top fermenters with indigenous yeasts. A portion of whole bunches may be included if stem ripeness is optimal. The wine spends an extended period on skins, between 24 and 32 days, with gentle extraction achieved through a maximum of two light plunges per day. Following fermentation, the wine is matured in 225L French oak barrels. This process is designed to highlight the unique characteristics of the Central Otago terroir and the Pinot Noir grape.
