New Dicey Pinot & Chenin Blanc

Dicey – defined as ‘unpredictable and potentially risky’, which sounds a bit like the occasionally precarious slopes that tower above the South Island's most southerly region. But, as Bob Campbell MW so wisely put it, there is nothing unpredictable nor risky about Dicey Wines.

This is the project of brothers Matt (The Caretaker) and James (The Grower) Dicey, who are as much part of the Bannockburn landscape as the world-class pinot noir that grows there. In fact, much of it wouldn't be there without the Diceys – their viticulturist dad, Robin, has been a key figure in pioneering the region to where it is today.

Matt was chief winemaker at Mt Difficulty for two decades and James has established, developed or managed a fair chunk of the region's vineyards. With all attention now on Dicey Wines, they're focusing on detail and quality over quantity.

​All fruit is sourced from the family’s vineyards in Bannockburn: James and Odelle own the Inlet vineyard; Matt and Ali farm the Black Rabbit vineyard. Their parents, Robin and Margi, own the Swansong vineyard.

All the Dicey vineyards are sustainably accredited by NZ Winegrowers‘ Sustainable Winegrowing New Zealand program, in addition to being either certified organic, or in the process of conversion. There's an emphasis on minimal intervention in the soil, with the vines, and in the winery, with indigenous yeast, neutral oak and no fining. 

Dice by Dicey Central Otago Pinot Noir 2023 New Release

‘Dice’ is the Dicey brothers‘ attempt at an ‘entry level’ Central Otago pinot noir – but they may have overshot the mark here, in the best way possible. The quality for the price here is unbelievable.

15% whole bunches, fermented in small open top fermenters with indigenous yeast. Daily punch downs. 11 months in barrel in 10% new French oak. 

Beautiful dried herb, violet and black cherry aromas lead to a fresh, energetic and completely composed palate. Elegance, density and detail all hang in the balance.

Dicey Bannockburn Chenin Blanc 2024 New Release

Chenin is typically the last variety to ripen in the Dicey vineyards and 2024 was no different. Whole bunch pressed and fermented warm on full solids with indigenous yeast until the fermentation was stopped at around 28g/residual sugar. Bottled unfined and unfiltered.

A chenin built around texture and tension, displaying the full apricot/persimmon/melon spectrum of aromatics. It's rich and mouth-filling yet lithe and focused. An excellent Central Otago chenin blanc.