Dice by Dicey Central Otago Pinot Noir 2023 merricks-estate Wild-yeast fermented for 8 weeks

Wild-yeast fermented for 8 weeks in stainless steel

and 20 percent are white

avant-garde whites from the Barossa and Eden Valleys these days

The vinification of this wine begins with a long fermentation in large steel tanks

With just 50cm of topsoil and a spring beneath the vines

Dice by Dicey Central Otago Pinot Noir 2023 merricks-estate Wild-yeast fermented for 8 weeksTheres no mistaking the pull of Pinot aromatics with this wine, scents of blackcurrant and dark plum skin then dried raspberry. On the palate a fine layer of tannins from fruit first then wood, textured, fruity and dry on the palate with flavours that reflect the bouquet first then textures from less, tannins and winemaking. A touch of dried herb and natural savoury qualities add length and mouthfeel across the palate. Best drinking from when youre