Nanny Goat Vineyard is named after the wild goats that roam the mountainous terrain of Central Otago – a region of climactic extremes, with hot summers, short autumns & bitterly cold winters. At our home in Queensberry, our focus is on producing premium Central Otago Pinot Noir & Chardonnay.

The Nanny Goat Vineyard in Queensberry is proud to be accredited both Biogro Organic and Sustainable Winegrowing New Zealand (SWNZ). Winemaker Alan Peters-Oswald believes that it is his job to make wines that interpret the beauty, the unique place of origin and the quality of the fruit used; resulting in wines with elegance, concentration and balance whilst allowing each individual parcel of fruit to tell its unique story. Each year, we produce our flagship wine, Super Nanny Pinot Noir to highlight one or two parcels of fruit that stand head and shoulders above the rest in the vineyard.

WINEMAKER COMMENTS

The 2020 vintage in Central Otago was a challenge in many respects, not only weather and yield wise but also with the arrival of the Covid19 Pandemic and a nationwide lockdown on the eve of harvest. Despite the challenges thrown at us, we consider ourselves extremely fortunate to have been able to pick a small but tremendously flavourful crop from our own vineyard and those of our dedicated growers throughout the Central Otago region. Upon opening you are immediately greeted by a powerful nose of dark Plum, Blueberry conserve and Cola, complimented by a background of toasted brown baking spices and oak char. The palate is a juxtaposition of vibrant red berry fruits and finely structured tannins building towards a generously velvety core of cherry and spice balanced by precise seam of acidity that draws the palate out to a long lingering finish.

GEOGRAPHICAL INDICATION

Central Otago

VINEYARD

34% Vela Vineyard (Pisa), 33% Nanny Goat Vineyard (Queensberry), 28% Brennan Vineyard (Gibbston) & 5% Legend Terrace Vineyard (Bannockburn)

WINEMAKING

100% hand-picked and predominantly destemmed into small open fermenters with the retention of a high proportion of whole berries. Select fermenters received up to 66% whole bunch, with the finished blend consisting of 8% whole bunch. Spontaneous natural fermentation and 28 – 32 days on skins with a gentle twice daily plunge at the peak of ferment before pressing and transfer to 225L French Oak barrels (25% new) where it underwent Malo-Lactic fermentation and maturation for 13 months. Bottled with minimal fining and filtration

ANALYSIS

Alcohol: 13.5% Ph: 3.61 Acid: 6.5 Sugar: Dry

CELLARING POTENTIAL

With careful cellaring this wine will age gracefully for 10+ years

FOOD MATCH

Pan seared hare fillet, simply prepared with olive oil, sea salt and coursely ground black pepper

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