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Innocent Bystander Central Otago Pinot Noir 2016

Pinot Noir from Central Otago, New Zealand
  • WW91
13.5% ABV
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  • WS92
  • WW90
  • BH90
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13.5% ABV

Winemaker Notes

The 2016 Central Otago Pinot Noir is bright crimson and has lifted red and blue fruit aromas with savory, spicy undertones of clove, nutmeg, and thyme. The palate delivers a core of intense and juicy black cherry flavors with licorice undertones. The wine has an elegant weight and texture with polished, structured tannins and vibrant natural acidity.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
COMMENTARY: For me, as well as many of my colleagues, Central Otago is magical when it comes to Pinot Noir. The 2016 Innocent Bystander is an excellent example of the juicy style of wines that are often found here. TASTING NOTES: This wine is nicely textured and possesses pleasing sweet tannins. Its aromas and flavors of ripe strawberries and savory spice should pair it well with grilled lamb chops. (Tasted: November 1, 2018, San Francisco, CA)
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Innocent Bystander

Innocent Bystander

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Innocent Bystander, Australia
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Innocent Bystander is a privately owned, estate based wine grower and winemaker in the Yarra Valley, one hour east of Melbourne. First released in 2003, Innocent Bystander is forever expanding its horizons to craft wines reflecting the purest interpretation of style available. This means, where necessary, exploring different regions to find the highest quality fruit available for each wine they produce. That is why they choose the Yarra Valley for Pinot Gris; go to the Swan Hill for Moscato; and across the Tasman to Marlborough for Sauvignon Blanc. Innocent Bystander's close-knit team has a long standing track record delivering a range of wines with a personality all their own: distinctly regional and varietally expressive. The strikingly branded wines, focused on Innocent Bystander's main character alone, have established a strong reputation in restaurants and fine wine stores around the world.

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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.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

YNG290803_2016 Item# 517249