Super Nanny Pinot Noir

The limited production Super Nanny allows select parcels to tell the story of their own unique place of origin with absolute clarity.
Country, Region: New Zealand, Central Otago
Grape: Pinot Noir
Vintage: 2020
ABV: 13.5%
Food friend: Chargrilled meat
£29.99 Single bottle
Tasting Notes
Producer details
In the vineyard
In the winery
Food Recommendations

The Super Nanny Pinot Noir has a complex and seductive nose, showing ever changing layers of plums, bramble, sweet baking spice, and an ethereal floral lift. The palate is rich upon entry, flowing on to a platform of dark berry fruits, dried herbs, and spice. Fine velvety tannins lead towards a bright and persistent finish.

Winemaker Alan Peters-Oswald grew up in the small town of Roxburgh, not far from the now internationally renowned wine growing sub regions of Central Otago. This instilled in Alan a love of the rugged beauty and boldly contrasting extremes this region has to offer. After completing his diploma in viticulture and wine production in Marlborough he was quickly drawn back to Central Otago. In a rather uncanny way Alan has come full circle - from growing up on a small lifestyle block in rural Central Otago farming Angora goats, to the role of Winemaker for Central Otago's Nanny Goat Vineyard, producing premium Pinot Noir, Chardonnay and Syrah.

Nestled within a timeless landscape, Nanny Goat Estate Vineyard sits between 270m and 290m above sea level spread across two ancient, North East facing terraces. This is a region of climatic extremes with typically very hot summers, short autumns and bitterly cold winter days. Challenging conditions for producing world-class cool climate Pinot Noir and Chardonnay.

Two select parcels of fruit were handpicked then hand sorted upon arrival at the winery before being de-stemmed and transferred by gravity to small open top fermenters - one parcel with approximately 15% whole bunches included, and another with approximately 30% whole bunches. The must was cold soaked for up to seven days before warming and fermenting naturally, with the cap gently plunged up to three times daily to gain maximum colour and flavour extraction. Following ferment, individual batches remained on skins with gentle maceration for an additional two weeks to enhance tannin structure before being gently pressed and settled for 48 hours prior to being run to 225L barrels (40% New) to complete a natural Malolactic fermentation.

Will pair well with chargrilled meat, pork ribs and Jerk chicken

2020 vintage; IWC 2022 silver. Decanter World Wine Awards 2022 gold. 2019 vintage; Decanter World Wine Awards 2021 silver.

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