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Black Quail Central Otago Pinot Noir 2013

01 August,2016
Rod and Mirani Keillor established Black Quail Estate in 1999 when they purchased a 20 ha block at the end of Felton Road in Bannockburn. In 2001 they planted 7.17 ha of Pinot Noir, approx. 49% to clone 10/5, with 29% clone 115, 10% each clones 5 and 6, and the remainder to 667 and 114. Their vineyard is tended by viticulturist Gary Crabbe and their winemaker is Francis Hutt of the nearby Carrick winery. The wines made to date have proven to be very successful on the judging circuit and in tastings, and I have rated the vintages I have reviewed highly. Here, I review the new release 2013 Pinot Noir.

As an aside, Mirani Keillor reports that in the second last week of July, they harvested their second crop of Black Perigold Truffles from around the 240 Hazel trees at the end of the vineyard. They inoculated the trees with spores 12 years ago, the first crop yielding around 2 kg last year. There will be about the same amount, maybe a little more this year. The truffles go to family and friends and restaurants that stock the Black Quail Pinot Noir. The Black Quail Estate is the world’s southernmost Black truffiere. www.blackquail.co.nz

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Black Quail Central Otago Pinot Noir 2013

Pinot Noir from New Zealand – Otago

19-/20
Full, even, purple-hued ruby-red colour, youthful in appearance. The nose is firm and tightly bound, unfolding fragrantly ripe and pure black cherry and dark-red berry fruit aromas entwined with soft notes of thyme herbs and a suggestion of whole bunch stalk complexities and nuances of spicy oak. The intensity and concentration is a feature. Medium-full bodied, bright and vibrantly rich flavours of dark-red berry and cherry fruit are enlivened and lifted by violet florals and complexed by subtle layers of thyme herbs, stalk nuances and spicy oak. The palate has power and drive with fine-grained tannins at the core carrying the flavours to a long, sustained finish with raspberry, herb and floral notes. This is a rich and vibrant Pinot Noir with complex and fragrant flavours of dark raspberries and herbs, with fine structure and underlying power. Match with lamb, beef and venison over the next 6-8 years. Pinot Noir fruit clones 114, 115, 667 and 5, indigenous yeast fermented with 20% whole clusters to 13.5% alc., the wine aged 11 months in 35% new French oak barrels. 19.0-/20 Aug 2016 RRP $39.00
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