Carrick Billet Doux Bannockburn Central Otago Pinot Noir 2023

Carrick Billet Doux Bannockburn Central Otago Pinot Noir 2023"An enticing earthy, soft red fruit bouquet with aromas of poached doris plums and black currant, mushroom and brown baking spices. Theres purity and complexity. Fine tannins and a soft acid line touch the palate first, on the 3rd sip the acid line increases to showcase the plum and berry fruit flavours suggested in the bouquet. Plush and new, fine and refreshing, natural and varietal, well made and still developing. Best left in cellar till 2026 then

"An enticing earthy, soft red fruit bouquet with aromas of poached doris plums and black currant, mushroom and brown baking spices. There’s purity and complexity. Fine tannins and a soft acid line touch the palate first, on the 3rd sip the acid line increases to showcase the plum and berry fruit flavours suggested in the bouquet. Plush and new, fine and refreshing, natural and varietal, well made and still developing. Best left in cellar till 2026 then tasted and enjoyed through 2030+" Cameron Douglas, Master Sommelier, Apr 2024

The 2023 Billet-Doux is dense with red cherry and toast characters. It's moreish, long and elegant, with great balance and softness.

Billet-Doux (Be-yay-do, meaning love-note in French) is wine in its rawest form made in keeping with our house style, but without any refinery - no fining, filtration or additions. Making wine in this way relies on the having great fruit quality and is a testament to the hard work of the vineyard team. Front label artwork is by artist and designer Elana Marie.

Hand-harvested, destemmed and wild fermented from a blend of Pinot Noir clones - 5,6,13. Pressed off after 22 days on skins, and matured in neutral oak barrels for 9 months. Bottled on-site by hand, without any adjustments, fining or filtration. No sulphur is added.

Food Pairing: Kumara & Butternut Terrine, with Cavolo Nero, red pepper coulis, sweetcorn crisp, vincotto & onion ash.