Andy Pinot Noir 2020

NZ$85.00

What began as an idea from a collective of blokes to honour their friend has turned into a world-class Central Otago Pinot Noir. ‘Andy’ Pinot Noir 2020 is a fitting tribute to the life, legacy and talent of beloved Central Otago winemaker Andy Anderson.

This limited-edition Pinot Noir is an expression of Gibbston – a place Andy loved. The ‘Andy’ Pinot Noir 2020 is crafted from 100% Gibbston Pinot Noir. Gibbston is the original appellation of Central Otago and is one of the most awarded regions for Pinot Noir in New Zealand.

The wine itself is described as Silky, perfumed, deeply appealing. Bramble fruits and wild strawberries up close, with cassis and florals revealing themselves on closer inspection. Rich plum, blackcurrant and tobacco meld with earth, smoke, and truffles. Fine tannins and bright acidity keep the wine lively to the very end.

All proceeds from this wine will fund a scholarship in Andy’s name at Lincoln University.

Technical Information:

Variety: Pinot Noir
Vintage: 2020
Region: Central Otago
Percentage Alc: 13.5%

What began as an idea from a collective of blokes to honour their friend has turned into a world-class Central Otago Pinot Noir. ‘Andy’ Pinot Noir 2020 is a fitting tribute to the life, legacy and talent of beloved Central Otago winemaker Andy Anderson.

This limited-edition Pinot Noir is an expression of Gibbston – a place Andy loved. The ‘Andy’ Pinot Noir 2020 is crafted from 100% Gibbston Pinot Noir. Gibbston is the original appellation of Central Otago and is one of the most awarded regions for Pinot Noir in New Zealand.

The wine itself is described as Silky, perfumed, deeply appealing. Bramble fruits and wild strawberries up close, with cassis and florals revealing themselves on closer inspection. Rich plum, blackcurrant and tobacco meld with earth, smoke, and truffles. Fine tannins and bright acidity keep the wine lively to the very end.

All proceeds from this wine will fund a scholarship in Andy’s name at Lincoln University.

Technical Information:

Variety: Pinot Noir
Vintage: 2020
Region: Central Otago
Percentage Alc: 13.5%

Andy Pinot Noir 2020

“A bouquet of place and time with a complex, fine savoury core surrounded by red berry fruit and plum scents, layers of barrel spices with nutmeg, cinnamon, dusty clove then fallen leaves with a touch of smoke. Complex and developing. Taut, youthful and delicious on the palate with flavours of soil and spice, red berry fruits, plum and minerality. The dramatic landscapes of the hills that frame the valley below seem to speak with the savoury dried herb voice and rocky saline mineral qualities. Firm tannins and plenty of acidity set the foundation and frame the wine nicely. Core fruit flavours are persistent weaving through the wine seamlessly. Well made, youthful still and offer excellent drinking from today if you like or best from 2024 through 2030.” 95 Points “Outstanding” - Cam Douglas SM

The Andy Pinot was grown from two of the oldest and warmest vineyards in Gibbston. Matapari vineyard is the lowest elevation vineyard and the Brennan ‘home’ block being one of the oldest vineyards. The 2020 vintage was a classic for Gibbston vineyards – that is graceful and poised. The Andy Pinot Noir was picked early May 2020 and two winemakers and friends of Andy’s crafted this wine in separate batches. The hand-picked bunches were de-stemmed with 14% being left as whole clusters.

Fermentation begins naturally with the yeasts present on the grapes and in the winery, this adds complexity to the wine and shows a true expression of the vineyard. During the early stages of fermentation, the wine was carefully mixed with a pump-over, also known as remontage. This was to extract colour and flavour from the skins and feed the yeast with oxygen. Pigeage, or punch-downs were used throughout the ferment for the same purpose, with care taken not to break any seeds and release harsh tannins.

When the ferment was complete, a portion of the wine was left to sit on its skins for four weeks before being pressed. This is a technique Andy enjoyed using when making Pinot Noir. It helps to extract flavour, draw out and soften tannins. The wine then spent 11-13 months in French oak to integrate before being blended and bottled.

Learn More at wineforandy.nz