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Featured Reviews

Wild Earth Central Otago Pinot Noir 2016

01 November,2018

The ‘Wild Earth’ brand was established by Quintin Quider when he established Pinot Noir vineyards in Bannockburn and Lowburn in 1998 and 1999 with the purpose of producing first-class Central Otago Pinot Noir. Along his journey, Quintin expanded his range to include white wines, and he has employed many of the best-known winemakers in the region to make his wine. What is remarkable is that the quality of the Pinot Noir wines, especially from the Bannockburn site, has been very consistent, despite winemaker signature. Quintin attributes much of this result to the clone 10/5 vines planted there. Quintin has since sold his vineyard holdings and runs a successful restaurant-cellar door-catering business on Kawarau Gorge, selling his wines made from contracted fruit. He still obtains Pinot Noir fruit from his original Felton Road-sited vineyard, and this remains in my opinion his most consistent best wine. Quintin has Jen Parr as his winemaker. Here, I review the 2016 Wild Earth Pinot Noir.


Wild Earth Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago


Vibrant ruby-red colour with moderate depth, lighter on the rim with slight purple hues. The nose is elegant in proportion with fine and intense fragrant aromas of dark-red cherry and berry fruit with a subtle amalgam of fresh and dark herbs and lifted dark-red and violet florals, hints of whole bunch stalk elements and a little spice. The aromatics form a fine core, Medium-bodied, the palate is refine, but possesses lush, sweet and succulent flavours of red cherries and berries, dark-red and violet florals, with notes of herb and spice. The fruit forms a finely concentrated core and is underlined by fine-grained tannin structure and enlivened by soft, fresh acidity. The wine carries to a lingering finish. This is a lusciously sweet-fruited Pinot Noir with red cherry and berry fruit and fragrant florals on a fine-grained palate. Match with poultry and pork dishes, and Asian cuisine over the next 5-6 years. Hand-picked fruit from Bannockburn, fermented with 25% whole bunches on average to 13.5% alc., the wine spending 3-4 weeks on skins and aged 11 months in 22% new French oak barriques. 18.5-/20 Nov 2018 RRP $46.00

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