Super Nanny Pinot Noir
Every season there is inevitably one or two parcels of fruit that stand head and shoulders above the rest in the vineyard. With the use of hand sorting, gentle handling, wild ferment, inclusion of whole bunches, extended skin contact and 15 months maturation in French oak, this limited production Super Nanny allows these select parcels to tell the story of their own unique place of origin with absolute clarity.
Endeavour Vineyards is a family owned business that produces a small collection of wines from the best regions of Australia and New Zealand. They team up with exceptional winemakers whose focus is to make wines that showcase the distinctive characteristics of the most suitable and highly regarded varieties from these areas. Their winemakers are free to focus on and strive to consistently create quality wines with distinctive regional and varietal fruit expression, finesse, balance and lingering intrigue.
Within New Zealand, the two main regions they source from include the Waihopai Valley, Marlborough where winemaker Peter Jackson believes “we are blessed with one of the best estates in the region”, and Central Otago which inspires winemaker Alan Peters-Oswald to “pursue the impossible, the creation of the perfect Pinot”.
Fruit from stand out vineyards and plots are selected and handpicked.
Two select parcels of fruit are handpicked then hand sorted upon arrival at the winery before being de-stemmed and transferred by gravity to small open top fermenters, once with approximately 15% whole bunches included, and another with approximately 30% whole bunches. The must is then 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.
What does it go with?
Will pair well with duck, venison and other gamey red meats. It’s also really rather nice just on it’s own.