Dicey Bannockburn Pinot Noir 2020 (12 Bottles) Bannockburn, Central Otago

by Red+White Cellar 0 orders



An unsettled spring meant a slow start to growing.After some warmer temps mid-November the inclement weather— including some low snowfall— continued into flowering. The vines set with small berries on compact bunches. There was a good amount of rain in January,then it dried out and heated up. Some screaming windstorms visited over Easter but we got through without damage. We brought the crop in at optimal ripeness. The fruit was disease free and delicious. Overall The season was warmer than normal, and the yields lower.

60% The Inlet, 40% BlackRabbit. 5% whole clusters, 95% destemmed. 23 days on skins 7 days cold soak, 7 days ferment, 9 days post ferment. Indigenous yeast. The wines were punched down once per day through to dryness,then left to soak. Malolactic fermentation in the spring.12 months in barrel with 20% new oak.



About Dicey Wines

Wine is about place. Dicey is a place that is a rocky pocket of Central Otago: Bannockburn. It’s not easy to make wine here. Hoar frosts. Wind. Bitter cold and crackling heat. The land is unforgiving and the wines express that struggle.

The fruit comes from three vineyards started by three families transcending two generations. James and Odelle have The Inlet. Matt and Ali belong to Black Rabbit. Their pioneering parents, Robin and Margi, own their Swansong.

Our vineyards are named Swansong, Black Rabbit, and Inlet. Swansong is steep — the vines clawing their way along terraces of eroded gravel and clay. Black Rabbit sits on ancient bedrock, vines nestled into windblown soil. Inlet’s vines drape over a terrace of deep river gravel. We coax the best out of these reluctant soils by striving for balance.

Dicey Bannockburn wines pay homage. They tell the annual story of the region and share the colours of each season. The Single Vineyard wines have an even sharper focus.

Red+White Cellar