# Dice by Dicey Pinot Noir (2023)

- **Producer:** Dicey
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Central Otago, New Zealand
- **Style:** Classic
- **Alcohol:** 14.0%
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, violet, blackcurrant, dark plum skin, dried raspberry, dried herb, savory

## About this wine

Dice by Dicey Pinot Noir is a 2023 vintage wine from Central Otago, New Zealand, produced by Dicey Wines. The brothers Matt and James Dicey, second-generation winemakers, established their brand in 2020, focusing on Pinot Noir and sustainability. Their family has a deep history in the region, with their parents being founders of Mt Difficulty Wines. This particular wine is distinguished by its presentation in a 2-litre bag-in-box, a choice driven by sustainability goals and practical benefits for freshness. The 2023 growing season in Central Otago was characterized by a cool, extended ripening period, leading to smaller berries and lower yields, which enhanced the wine's flavor intensity and focus. The Dicey vineyards have been farmed organically for over seven years, with grapes sourced from organically certified or converting vineyards.

## Interesting facts

- The bag-in-box format has an 87% lower carbon footprint than lightweight glass bottles.
- The Dicey brothers are second-generation winemakers in Central Otago.
- The wine is vegan-friendly, unfined, and filtered.
- The 2023 vintage fruit had smaller berries and lower yields than the previous year.

## Food pairing

The wine's medium+ acidity and fine tannins cut through the richness of proteins like duck and lamb, while its fruit-forward character complements earthy flavors. Savory notes and subtle herbal undertones in the wine bridge well with game meats and mushrooms.

## Wine making process

The 2023 Dice by Dicey Pinot Noir was crafted using indigenous yeast fermentation in small open-top fermenters. A deliberate 15% whole bunch inclusion was achieved by blending different ferments, contributing to the wine's structure. The wine underwent an extended maceration period on skins, averaging 25 days, with minimal cap management (maximum one punch down per day). Malolactic fermentation occurred naturally in the spring. Following fermentation, the wine was aged for 11 months in French oak barrels, with 10% new oak, before being bottled. The Dicey brothers' winemaking philosophy emphasizes sustainability and minimal intervention, allowing the Central Otago terroir to shine. The grapes are sourced from vineyards farmed organically or in conversion, and the wine is presented in an environmentally conscious bag-in-box format.