Pioneer Series Pinot Noir 2018
7.5% Discount on 6 to 11 bottles
12.5% Discount on 12 or more bottles
Gold Medal NZIWC: This is beautifully ripe and inviting on the nose showing dark cherry, plum, toasted hazelnut and subtle game characters. The palate is concentrated and silky, and delivers excellent fruit richness and intensity, wonderfully framed by polished tannins.
2018 PIONEER SERIES Pinot Noir
Shaky Bridge Pioneer Series wines are crafted to deliver a high quality entry point to the distinctive style of our wines. A ‘younger sister’ brand to our top tier Shaky Bridge Artisan Series, our Pioneer Series wine offers excellent grape typicity, flavour and value for money. We don’t believe in compromising on quality at any pricing tier.
Winemakers Tasting Notes
This is beautifully ripe and inviting on the nose showing dark cherry, plum, toasted hazelnut and subtle game characters. The palate is concentrated and silky, and delivers excellent fruit richness and intensity, wonderfully framed by polished tannins. The wine is expressive and generous, while remaining balanced and structured. At its best: now to 2024.
Shaky Bridge Wines is located in the stunningly beautiful Alexandra Basin of Central Otago, New Zealand. Our source vineyards are situated below the 45th Parallel in the southern most wine growing region on the globe. Our location is ideally suited to the creation of the aromatic varieties of white wine, alongside Pinot Noir which is our primary variety.
Sourcing fruit from 6 distinct blocks that vary in age from 10 - 30+ years, Shaky Bridge Wines owns one of the oldest Pinot Noir vineyards in Central Otago. The various locations, soil types and clones used within each block provide our winemaker, Dave Grant, with a virtual painters pallet of flavours to create multi dimensional wines of exceptional quality, depth and satisfaction.
Airport, Terrace, Shaky
Alcohol 13.5%, TA 5.6g/l, RS <1g/l
We de-stemmed and lightly crushed high quality Pinot Noir grapes from 3 different source blocks into stainless steel tanks for a cold soak period of 7 days. Primary fermentation took place at warm temperatures, and we pumped-over several times a day to achieve maximum colour and flavour extraction. Malolactic took place in a mixture of old and newer French Oak barrels, with a maturation period of 10 months in barrel. We cold stabilized and lightly filtered the wine before bottling.