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Samuel Smith migrated from Dorset England to Angaston in the colony of South Australia circa 1847, he took up work as a gardener with George Fife Angas, the virtual founder of the colony. In 1849, Smith bought thirty acres and planted vines by moonlight, the first ever vintages of Yalumba. One of his most enduring legacies were some unique clones of Shiraz, which were ultimately sown to the illustrious Mount Edelstone vineyard in 1912. Angas's great grandchild Ron Angas acquired cuttings from the Edelstone site and migrated the precious plantings to his pastures at Hutton Vale. The land remains in family hands, a graze for flocks of some highly fortunate lamb. In between the paddocks, blocks of Sam Smith's experimental vines yield a harvest of the most spectacular Shiraz to be found in all Eden Valley... The return of rootstock to garden of eden»

Nanny Goat Vineyard Pinot Noir CONFIRM VINTAGE

Pinot Noir Central Otago New Zealand
The precious Pinot yielding Nanny Goat vines are planted to haggard aspects along Central Otago's austere valley floor. This is a region of climatic extremes, very hot summers, short autumns and bitterly cold days throughout the winter. Soils are rocky and offer poor fertility, growing conditions which are heaven sent for making world class Pinot Noir. The inhospitable climes deliver a harvest of the smallest berries, bursting with flavours, concentrated with intense varietal characters, endowed with stalky tannins and fruit laden acids.
Available by the dozen
Case of 12
$419.00
At latitude 45 degrees south, New Zealand's Central Otago is the southernmost wine region in the world. Alpine mountains to the west, rocky ranges to the south and dry tussock covered hills to the east dominate the landscape. The unique terroir of Central Otago produces wines with incredible intensity and distinction. Nanny Goat Vineyard focuses solely on Pinot Noir. Grapes are hand picked and treated to several days of cold soak. There are seven different clones, predominantly vinified by indigenous yeasts for several days, fermented to dry while treated to cap plunges up to thrice daily. Components are matured for up to a year in a selection of new and seasoned French oak barriques.
Deep garnet colour. Dark cherry and spice with hints of liquorice, violets and leather. Up front, the palate shows dark plum and wild blackberry fruit, followed by feminine floral notes and a hint of earthy funk. Finely structured tannins and juicy acid backbone achieve length and intensity, a long and satisfying finish.
Nanny Goat
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