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Flat front label of wine

Carrick Bannockburn Pinot Noir 2012

Pinot Noir from Central Otago, New Zealand
  • JS93
  • TP92
  • BH91
  • WE90
14% ABV
  • RP92
  • WE92
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14% ABV

Winemaker Notes

Chocolate, dark red cherry and layers of rich oak spice form the complex aroma of this wine. The palate is texturally driven with a richness and a density of flavor that shows sweet succulent fruit and exotic spice, all of which is supported and carried by good phenolic weight. The 2012 Bannockburn Pinot Noir is mouth-filling, complete, and harmonious with a long, vibrant finish.

Critical Acclaim

All Vintages
JS 93
James Suckling
A dark and brooding nose, deep fruits, earthy nuances and a wealth of spiced cherry fruit too. The palate has crisp tannin cut, some dark plum and dark cherry flavour through the middle, savoury and structred Central otago pinot here.
TP 92
Tasting Panel
Silky and dense with black cherry fruit and notes of earth and spice; deep and complex with finesse, elegance and lovely balance.
BH 91
Burghound.com
There is a soft touch of herbal tea to the relatively high-toned red currant, raspberry and floral aromas that give way to delicious, vibrant and beautifully well-detailed flavors that possess a refreshing, dusty, balanced and sneaky long finale. This mildly austere, indeed even robust, effort isn't especially refined but I like the flavor authority and punch.
WE 90
Wine Enthusiast
Classic Pinot Noir scents of dusty rose blossom and black cherry emerge from the glass. They're followed by flavors and textures that highlight the tension between slightly herbal and tea-like notes with dark cherry fruit. This medium-bodied wine then glides into a long, finely textured finish.
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Carrick

Carrick

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Carrick, Central Otago, New Zealand
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Bannockburn, home to Carrick wines is found deep in the southern interior of the South Island of New Zealand in the wine region of Central Otago. Nestled at the southern end of one of the broad glacial river valleys surrounded by the Cairnmuir and Carrick mountain ranges, Bannockburn enjoys a continental climate with low rainfall and high sunshine hours. The long cool autumns with their warm days and cool nights create ideal conditions for the production of Pinot Noir, Chardonnay and Riesling. Other grape varieties such as Sauvignon Blanc and Pinot Gris also thrive in Central Otago's microclimate.

Carrick strives to make wines that speak truthfully of their vineyard origins. Winemaker, Francis Hutt, works closely with viticulturist Blair Deaker to make vineyard and winery decisions that will enhance the finished wines, as well as staying true to their organic values.

Central Otago

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Home to the globe’s most southerly vineyards, which are cultivated below the 45th parallel, Central Otago is a true one-of-a-kind wine growing region, but not only because of its extreme location.

Central Otago is more dependent on one single variety than any other region in New Zealand—and it isn’t Sauvignon blanc. They don’t even make Sauvignon blanc there.

Pinot Noir claims nearly 75% of the region’s vineyards with Pinot Gris coming in a far second place and Riesling behind it. This is also New Zealand’s only wine region with a continental climate, giving it more diurnal and seasonal temperature shifts than any other.

The subregion of Bannockburn has enjoyed the most success historically but the area’s exceptional growth has moved to the promising regions of Cromwell/Bendigo and Alexandra districts. Central Otago is known for its fruity and full-bodied Pinot noir. With the freedom to experiment here, growers and winemakers are easily exhibiting the area’s great potential.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ZLLCE00212B_2012 Item# 142347