Pinot Noir from New Zealand – Wairarapa & Wellington 18.5/20
Moderately deep, cerise-ruby red with youthful purple
hues. This is ripe, up-front and juicy
with sweet, aromatic fruits, with dark raspberries and cherries and plum
notes. This is easy to access and is
inviting with its sweetness. Beautifully
and fully ripe on palate, the fruit is sweet and juicy, with raspberries and
plums. The fruit is underlined by fine
tannin extraction providing noticeable structure and grip. The primary fruit as I saw when last tasted
is giving way to the extract. The
acidity lends freshness and vibrancy still.
Hand-picked fruit, clones 5, 10/5, Abel and Dijon clones, vines 5-20
y.o., destemmed and indigenous yeast fermented with a high proportion of whole
berries to 13.5% alc., the wine aged 10 months in 20% new French oak. 18.5/20
Oct 2017 RRP $36.00
Full, deep, dark ruby-red colour with youthful purple hues,
a little lighter on the edge. The nose
is full and up-front with voluminous aromas of dark raspberries with notes of
blackberries, lifted whole berry fermentation plum jam notes, unfolding
liquorice and raspberry liqueur elements.
This is very primary in expression and very accessible on nose. Medium-full bodied, the palate is rich and
plush with succulently sweet and luscious flavours of ripe dark raspberries,
blackberries and plums, unfolding red liquorice and raspberry liqueur
layers. The fruit is supported by
fine-grained, supple tannins and enlivened by fresh background acidity. The mouthfeel is rounded and approachable,
the richness carrying the wine to a soft, fruit-laden finish. This is a rich and succulent, primary-fruited
Pinot Noir with fine, supple tannins, a rounded mouthfeel and plenty of
vibrant, primary energy and freshness.
It needs a few months to harmonise, but is already delicious. Serve with Asian and Middle Eastern fare over
the next 4-5 years. Hand-picked fruit,
clones 5, 10/5, Abel and Dijon clones, vines 5-20 y.o., destemmed and
indigenous yeast fermented with a high proportion of whole berries to 13.5%
alc., the wine aged 10
months in 20% new French
oak. Proceeds of sales of this wine go
towards ‘Project Crimson’ for the conservation of the native Rata and
Pohutakawa. 18.5/20 Apr 2017
RRP $36.00
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Pinot Noir from New Zealand – Wairarapa & Wellington19.5+/20
Deepish ruby-red with youthful purple hues. This has a full, ripe and layered nose,
multi-faceted with dark red berry fruits, an array of red and violet florals,
and subtle dark herb elements, some whole bunch showing (?), all interwoven and
quite complete in all dimensions. Rich,
sweetly ripe, rounded and mouthfilling with a very finely concentrated core,
with layers of flavour, with fruits herbs and oak all in harmony. The mouthfeel is one of richness and finesse,
the tannins velvety, with piquant acidity and there is underlying power. Incredibly beautiful. 40% Abel clone, the remainder 5, Dijon clones
and 10/5 from the company’s oldest vines, indigenous yeast fermented with 35%
whole bunches to 13.5% alc., the wine spending 20-26 days on skins and 11
months in 35% new French oak. 19.5+/20 Oct 2017
RRP $75.00
Full, very dark, deep, ruby-red colour with youthful purple
hues, a little lighter on the rim. The
nose is elegantly concentrated with a deep, dense core of well-ripened dark-red
cherry and berry fruit seamlessly melded with subtle dark-red florals, dark
herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious
and integrated, and the nose is quite complete.
Medium-full bodied, the palate features rich and succulently sweet
flavours of dark-red cherry and berry fruits along with black fruits lifted by
dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours are beautifully precise,
detailed and harmoniously balanced, and the mouthfeel very supple and
fine-textured with flowery tannin extraction.
The acidity is integrated and provides vitality for the refined core and
line. The wine flows seamlessly to a
long and sustained, complete finish.
This is a beautifully rich and multi layered and detailed Pinot Noir of
precision and harmony, with succulently sweet fruit and refined structure,
enabling accessibility, and showing completeness. It will develop fine complexities over the
next 7-10 years. Serve with poultry,
pork, lamb and venison dishes. 40% Abel
clone, the remainder 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous
yeast fermented with 35% whole bunches to 13.5% alc., the wine spending 20-26
days on skins and 11 months in 35% new French oak. 19.5+/20
Apr 2017 RRP $75.00
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