Amisfield Breakneck Reserve Central Otago Pinot Noir 2017

Amisfield Breakneck Reserve Central Otago Pinot Noir 2017Plum Dark red berries Spiced oak Bright acidity "Limited edition wine made from a selection of the best barrels. More intense but with similarly bright, vibrant acidity than the regular label. Plum, dark berry, cherry flavours are flattered by spicy oak. A powerful pinot noir with cellaring potential" Bob Campbell, Master of Wine, Real Review, Oct 2019 Laden with plush red fruit flavours that are characteristic of the Amisfield Pisa site and an

• Plum
• Dark red berries
• Spiced oak
• Bright acidity

"Limited edition wine made from a selection of the best barrels. More intense but with similarly bright, vibrant acidity than the regular label. Plum, dark berry, cherry flavours are flattered by spicy oak. A powerful pinot noir with cellaring potential" Bob Campbell, Master of Wine, Real Review, Oct 2019

Laden with plush red fruit flavours that are characteristic of the Amisfield Pisa site and an amazing deep purple hu,e this wine is truly expressive of the harvest. There is intense expression of fruit and colour from the concentrated berries and the bright acidity of the vintage. This wine has longevity on the palate and will reward for years to come.

The fruit for this wine is sourced from various parcels across Amisfield Estate vineyards and is a barrel selection chosen by our winemakers as the most representative of our site and of the vintage. A wine of place and time.

An unsettled growing season with rain during December flowering and blasts of wintery conditions through January and February. The cool season continued during picking which assisted in slowing sugar ripening and allowed for harvest based on optimal flavour and acid balance. Smaller than usual bunches and berries produced great flavour concentration, with moderate alcohol and balanced acidity.

Hand-harvested fruit was cold-soaked for up to five days before natural fermentation began. Gentle, selective timing of hand-plunging during fermentation helped to extract delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in the ferments. Maturation was 16 months in 30% new tight-grain French barriques.