Centralis Low Burn Estate Pinot Noir 2024

The Wine:

This Pinot Noir is a gem for sure. It’s not just the taste that’s amazing, but the price, too. It really is divine and for the price just superb. Sarah has made 4 barrels. That’s just 200 cases.

Bright ruby red in colour. The aromas on the nose are dominated by luscious ripe cherry and blackberry notes. Dark cherries, blackberries, cinnamon spice and thyme on the palate. Silky fine tannins, and a lengthy, smooth and alluringly soft finish complete the generous mouthfeel. Alive and drinking well now but will age well with careful cellaring. A lifted aromatic wine, showcasing this Low Burn Estate vineyard.

The grapes for the 2024 Centralis Pinot Noir were grown in a well renowned vineyard in the Lowburn valley subregion of Central Otago.

The Maker:

Winemaker Sarah Burton has serious credentials, she used to be the winemaker at Cloudy Bay and is married to Blair Walters, the winemaker at Felton Road, which is probably New Zealand’s most sought after Pinot Noir. The grapes for 2024 Centralis wine were sourced from the Pyramid Valley Low Burn Estate in the Lowburn sub region of Central Otago, New Zealand. This vineyard is meticulously managed by the dedicated onsite vineyard team and is certified organic by Biogro NZ.

Sarah’s journey to creating Centralis Wines stems from a lifetime of passion, exploration, and mastery of the art of winemaking. With a BSc from Otago University and a Post-Graduate Diploma in Viticulture and Oenology from Lincoln University, Sarah’s pursuit of knowledge took her across the globe to some of the world’s most renowned wine regions.

Her work in the USA, France, Italy, Portugal, and Australia — including prestigious vineyards such as Oregon’s Amity Vineyards, Tuscany’s Caiarossa, and the Douro Valley’s Quinta do Portal — provided her with invaluable experience in the cultivation and crafting of fine wines. From 2010 to 2014, Sarah honed her skills as a winemaker at the iconic Cloudy Bay in Marlborough, New Zealand. In 2014, she returned to Central Otago

Food Pairing:

Pairs exceptionally well with savory, earthy, and moderately rich dishes. Top choices include roasted duck, mushroom-based dishes, pan-seared salmon, and gamey meats like lamb or venison. Soft, creamy and earthy cheeses like Brie, Camembert and goat cheese go well, as do roasted root vegetables and lentils.

Other Information:
Vegan Friendly
Organic