2013 Georgetown Pinot Noir, Central Otago 6x750ml



COLOUR: Moderately full, dark, deep ruby-red colour, lighter on rim
GRAPE VARIETY: 100% Pinot Noir from single vineyard
COUNTRY: New Zealand
REGION: Central Otago
ALCOHOL: 13.9%
PH: 3.60
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3 in stock

HK$1,660 HK$1,500

Marble Score

NOSE: The bouquet is fresh, fragrant and intense with well-concentrated aromas of ripe black and red berry fruits that unfold, revealing spices, liquorice and fennel herbs, as well as a little resinous oak.

WINEMAKERS NOTES: After a damaging spring frost and a mild summer, 2013 was characterised by a hot ripening period. This lead to deep purple hues, round ripe tannins and flavours of berries, brambles, flint soy and seed spices.

PALATE: A rich round wine with deep purple hues. Flavours of berries, brambles, flint, soy, seed spices and a certain nuttiness. Long and round in the mouth.

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By Michael Cooper in Feb 2018:
Score:5 stars out of 5
Grown at the Cromwell end of the Kawarau Gorge, this single-vineyard red is typically full of personality… My pick is the lovely, skilfully crafted 2013 vintage (5*). Still bright and youthful in colour, it is very graceful and vigorous, sweet-fruited and generous, with mouthfiiling body, concentrated, plummy, gently spiced flavours and a finely poised, persistent finish. Delicious now, it should be at its peak 2020+.

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“I am really impressed with the Argyle Wagyu Ribeye.  The flavor and texture of the beef is top notch.  For 2kg of beef I paid what if usually pay for 2 quality steaks at a high end supermarket.  The value is second to none in Hong Kong! Couldn’t recommend this product enough.

Serge - Executive Chef - Nutrition Kitchen

Great value for melt in your mouth flavourful Aussie wagyu beef. Medium rare, very light pepper corn and brandy sauce,  kids and the missus loved it! For the price I was very pleasantly surprised, will order again.

Patrick Barrett The Globe

Had my first rib eye from you today- it was bloody brilliant and knocked socks off anything else I’ve had here (Jason’s/great/ bones blades) . I think 2 kg of meat can look daunting to some on line but if you think half set aside for a Sunday roast and vac the rest into steaks it’s much easier to consider . Thanks again superb quality G”

Gerald HK Island