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Where possible the wine was allowed extended time on skins following ferment before being pressed to 225 Litre French oak barrels for maturation
charcuterie and very mature cheese
you can almost taste the salt air
You’re getting proper Central Otago Pinot character and complexity
Delord 1989 BA 40% 700ml montalto Where possible the wine wasA very aromatic nose with hints of dried fruit (almond, hazelnut), vanilla, cinnamon and oak. Soft tannins. Aromas of dried fruits and vanilla pleasantly lining the palate. Long finish with evolved wood notes.
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