Rock Ferry Third Rock Pinot Noir 2014
- Textured, savoury
- Central Otago
Rock Ferry’s Estate pinot has a fancy new face with the new label, pointing out where our planet is in relation to the sun. It does also allude to their biodynamic practices in the vineyard (and all the moon-related things this entails). Meanwhile, the wine’s as rich and vibrant as ever. Toasty and a little charry, but loads of black cherry and earthy spices to counter. An opus of light and shade.
“Estate-grown at a high altitude site at Bendigo, in the Cromwell Basin, the 2014 vintage was matured in French oak barriques (25 per cent new). Deep and youthful in colour, it is mouthfilling, with rich, vibrant cherry, plum and dried-herb flavours, showing excellent complexity, and a fairly firm finish. Powerful, with strong personality, it’s well worth cellaring.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Central Otago
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
From the producer
Sweet red liquorice, ripe red berry fruit & black dorris plum are leading aromas in this stunningly fragrant pinot, intertwined with hints of cedar, soil & black truffle. The earth & wood notes are sustained onto a lively, bold palate which is dominated by dark, sweet & persistent fruit flavours; Chalky & ripe tannins pleasantly delay the finish of the wine.
Our aim in the vineyard is to grow the best fruit we can so it can speak of its home and express its personality. To do this you need health vines and soil. By practicing organics and incorporating some biodynamic principles we believe we are doing our best to help achieve this and let our vineyards evolve and speak as they would like.
The Holy Grail? Maybe, what is exciting about Pinot Noir are the big steps this country is making with this variety. Our Pinot Noir comes from Bendigo, one of the warmest sub regions in Central Otago. Our vineyard is also one of the highest - at 400m above sea level. The vineyard is planted on North/West facing ridges. This is an area of high light and sun exposure due to its aspect. The soils are a mixture of glacial fans - clays and loess over schist rocks on the high ridge and thin loess layers over river gravels on the lower slopes. We are aiming for layers of texture and fine ripe velvet tannins and restrained power. Every year we are learning more about the personality traits of this vineyard, the view is spectacular, and we like what we see coming from this special place. The fruit is de-stemmed into open top French cuves where it cold soaks for a week before it spontaneously ferments lasting about three weeks. It is then pressed off into a mixture of seasoned and new (25%) French oak, where it matures for 12 months before bottling, without filtering or fining. Clones: Abel, 115, 777, 5 & 667.
Central Otago is the New Zealand's highest and the world's most southerly wine region at latitude 45°S. It has cold winters, hot summers, cool nights and low rainfall, and is ideally suited to Pinot Noir, which covers 80% of plantings. The rest is mainly planted to Chardonnay, with smatterings of Sauvignon Blanc, Riesling and Pinot Gris. Expect character and intensity as the hallmarks of this marginal region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 80ml (1/3 cup) soy sauce
- 1 tbs rice wine vinegar
- 1 tbs dry sherry
- 2 tsp caster sugar
- 1/2 tsp sesame oil
- 1 tbs light olive oil
- 750g-piece beef eye fillet, tied at 4cm intervals
- Watercress sprigs, to serve
- Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
- Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.
- Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.
- Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.