# Rabbit Ranch Pinot Noir (2023)

- **Producer:** Rabbit Ranch
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Central Otago, New Zealand
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, plum, violet, redcurrant, vanilla, cloves, toast, forest floor, mushroom

## About this wine

Rabbit Ranch is a vibrant winery located in the heart of Central Otago, New Zealand. The brand takes its name from the wild rabbits that overrun the rugged, dry landscape of the region, which was originally established as a sheep station in the late 19th century. Under the guidance of Chard Farm's winemaking team, Rabbit Ranch produces approachable, fruit-forward wines that capture the unique terroir of Central Otago's sub-regions. The 2023 vintage showcases the classic cool-climate elegance of the area, balancing bright fruit expression with a distinct mineral undertone.

## Interesting facts

- The winery is named after the wild rabbits that plagued the original gold miners and sheep farmers in Central Otago during the 19th century.
- Rabbit Ranch is part of the Chard Farm family, one of the pioneering wineries that established Central Otago's reputation for world-class Pinot Noir.
- The label features a whimsical, minimalist rabbit silhouette, reflecting the brand's playful and approachable philosophy to fine wine.

## Food pairing

Central Otago Pinot Noir's vibrant acidity and moderate tannins make it incredibly versatile. It pairs beautifully with gamey meats like duck and lamb, where the wine's natural acidity cuts through the fat. Earthy dishes like mushroom risotto complement the subtle forest floor notes of the grape, while its delicate structure doesn't overwhelm lighter proteins like salmon.

## Wine making process

The grapes for the 2023 Pinot Noir were harvested from select vineyards across the Cromwell Basin and Gibbston sub-regions. Upon arrival at the winery, the fruit underwent cold soaking to extract color and primary fruit aromas. Fermentation took place in temperature-controlled stainless steel tanks with a small portion of whole bunches included to add structure and complexity. The wine was aged in a combination of French oak barriques (mostly older, neutral oak to preserve fruit purity) and stainless steel vats for approximately 8 to 10 months before blending and bottling.