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Featured Reviews




Misha’s Vineyard 2017 Soloist Rosé, and 2014 High Note and 2012 Verismo Pinot Noirs

28 September,2017
In establishing Misha’s Vineyard, Misha Wilkinson was advised by viticultural guru Dr Richard Smart not to be a ‘Pinot Princess’, and plant other varieties, particularly whites, which he deemed would succeed in the harsh land of Bendigo Station in Central Otago. Andy and Misha Wilkinson took his advice on board, and the aromatic whites are indeed excellent, being delicate and beautiful. However, Misha’s Vineyard is Pinot Noir dominant, with 17 ha planted, nearly two-thirds of the total vineyard which measures 26 ha. My tastings of the Pinot Noir wines, at all levels, from the more accessible ‘Impromptu’, the premium ‘High Note’ and ‘flagship ‘Verismo’ show they have the structure and potential to age well. At the other end of the Pinot Noir spectrum, last year, Misha’s Vineyard introduced their first rosé wine, winemaker Olly Masters crafting a delicious inaugural bottling of ‘The Soloist’, as it is called. It, as most rosé wines, is better consumed in the exuberance of youth. Here, I review the latest Pinot Noir releases: ‘The Soloist’ Rosé 2017, and ‘The High Note’ 2014 and ‘Verismo’ 2012. www.mishasvineyard.co.nz

FEATURED WINES IN THIS REVIEW



Misha’s Vineyard ‘The Soloist’ Central Otago Pinot Rosé 2017

Rose from New Zealand – Otago

18/20
Very pale cerise-pink colour with purple tints, lighter edged. The nose is very fresh and finely concentrated with intense aromas of strawberries and cranberries, with watermelon and red florals, along with thirst-quenching fresh herbal detail. Dry to taste and medium-full bodied, the palate has an elegantly concentrated core with strawberry and cranberry fruit with interwoven red florals and mouthwatering herbal flavours. The palate is smooth-flowing with fresh, lacy acidity providing cut, energy and drive. The fruit is fresh and vibrant and carries to a dry, lingering finish. This is an elegantly concentrated dry rosé with strawberry, cranberry, floral and herb flavours on a smooth, mouthwatering palate. Serve as an aperitif, with antipasto and tapas over the next 2 years. Clones 114 (64%), 337 (24%), 6 (17%) and 4 (13%), destemmed and given 2 days skin contact, cool-fermented in stainless-steel to 13.5% alc. and 3.5 g/L RS. 375 dozen made. 18.0/20 Sep 2017 RRP $27.00

Misha’s Vineyard ‘The High Note’ Central Otago Pinot Noir 2014

Pinot Noir from New Zealand – Otago

18.5/20
Ruby-red colour with slight purple hues and some depth, lighter on the rim. The nose is very fragrant with bright aromas of dark-red cherries and raspberry fruit, forming an elegantly concentrated and tightly bound core. Subtle nuances of dark herbs and lifted dark-red florals add interest and detail. Medium-full bodied, the palate has a firmly concentrated and rich core showing sweet, dark-red cherry and raspberry fruit entwined with an amalgam of dark herbs and aromatic red florals. The fruit richness is enhanced by fresh, lacy acidity and supported by fine-grained tannin extraction providing an elegant backbone. The wine has good linearity and flows to a sustained, red-fruited finish. This is an elegantly concentrated, fragrant, cherry and raspberry fruited Pinot Noir with subtle herb and floral notes on a firm-textured palate. Match with duck and pork dishes over the next 5-7 years. Clones 5 (41%), 777 (34%), 667 (24%) and 6 (1%), indigenous yeast fermented with 12% whole bunches to 14.0% alc., the wines spending 24 days on skins and aged 10 months in 27% new French oak 300 L hogsheads, and returned to tank and barrel for another 6 months before bottling. 18.5/20 Sep 2017 RRP $45.00

Misha’s Vineyard ‘Verismo’ Central Otago Pinot Noir 2012

Pinot Noir from New Zealand – Otago

19/20
Even, light ruby-red colour with slight garnet hues, paler on the edge. The bouquet is full and voluminous with very good depth and well-packed with a complex amalgam of savoury dark-red berry fruits, dark herbs and red florals, unfolding notes of plums, liquorice and minerals. Medium-full bodied, the palate has a mouthfilling array of flavours with savoury dark-red cherry and berry fruit entwined with dark herbs and nuances of earth and minerals, revealing some secondary dried herb and undergrowth complexities. The fruit is supported by fine-grained tannin extract providing grip. The palate is full and dense, with soft acidity allowing the structure to prevail. The wine has considerable underlying power, carrying the flavours to an ethereal finish with complex savoury fruit, herb and undergrowth notes. This is a rich, powerful and concentrated Pinot Noir with complex layers of savoury fruit, herbs and minerals, now showing secondary development interest. Match with casseroles and slow-cooked game meat dishes over the next 6-8+ years. A barrel selection wine. Clones 777 (52%), 5 (22%), Abel (22%) and 115 (4%), destemmed and indigenous yeast fermented to 13.5% alc., the wine spending 24 days on skins and aged 10 months in 44% new French oak 300 L hogsheads, and given a further 9 months in barrel after racking. 290 dozen made. 19.0/20 Sep 2017 RRP $75.00
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