Lowburn Ferry Skeleton Creek Pinot Noir is an impressive pinot noir showing concentration with ripe and appealing plum, dark berry, anise and subtle savoury flavours. It is a bright, high energy wine with juicy acidity helping to drive a lengthy finish.
Skeleton Creek was the site of a gold diggers’ stopover on the pack track traversing the Pisa Range above Lowburn, in the late 1800s. This wine is a complement to the Home Block label, an expression of the terroir of selected vineyards from the wider Cromwell Basin.
How good is the Lowburn Ferry Skeleton Creek Pinot Noir?
96 points, 5 stars – “An impressive pinot noir showing concentration with ripe and appealing plum, dark berry, anise and subtle savoury flavours. It is a bright, high-energy wine with juicy acidity helping to drive a lengthy finish” – Gourmet Traveller Wine, February 2015
5 stars, 18.5/20 – “58% Abel clone fruit from the ‘Lowburn Ferry’ vineyard blended with 42% fruit from the ‘Avalon’ vineyard, Queensberry, the Abel clone aged 10 months in 11% new French oak, the ‘Avalon’ fruit in 18% new oak, and the wine fermented to 14.0% alc. Full, very dark, deep, purple-hued ruby-red colour, youthful in appearance. The nose is brash and bold with firm and intense aromas of ripe dark raspberry and boysenberry fruits intermixed with black plums, dark herbs and stalky elements. This has power and density to the aromatics. Medium-full bodied, bold and up-front flavours of dark raspberries plums, boysenberries and herbs are underlined by a firm, grainy tannin core and brisk, racy acidity. The mouthfeel is robust and vigorous, and the palate unfolds earth and game nuances with aeration. The structure and acidity carries the wine to a long, granular, dry-textured finish. This is a bold and firmly structured Pinot Noir with dark raspberry fruit and complexing herb and stalky flavours. Match with slow-cooked game meat dishes over the next 5-7 years.” – Raymond Chan Wine Reviews, September 2014
4.5 stars – Michael Cooper’s Buyers Guide to NZ Wines
About the Lowburn Ferry Skeleton Creek Pinot Noir growing
The 2013 vintage in Central Otago was foreshadowed by Jack Frost’s chilly visit in spring but thanks to the hot, dry and settled weather which followed, the quality of the grapes – and the vines – was extremely healthy. When the swift spring flowering in 2012 was followed by hot summer weather – particularly in mid-January – the vintage came together, allowing extremely consistent ripening. Clean grapes, relatively riper than usual tannins and healthier canopies at harvest this year all translated to flavour ripeness at lower sugar ripeness. This gave good uniformity to the grapes, which were extremely healthy when picked, due to the dry weather. There was little to no disease pressure leading up to harvest.