Doctors Flat Vineyard Pinot Noir by Steve Davies
Doctors Flat Vineyard Pinot Noir by Steve Davies
24 August,2011
The ‘Doctors Flat' vineyard of Steve Davies has all the ingredients for first-class Pinot Noir wine. Steve has over 20 years of winemaking experience, more than half of it in Central Otago, having made wine with Akarua, Carrick and Wild Earth. Establishing his 3 ha vineyard in Bannockburn in 2002 by planting the Dijon 114, 115 and 777 clones in five blocks, organic viticultural practices have been employed from the outset to maximise vineyard health and fruit quality. The first wines for the Doctors Flat label were made in the 2008 vintage. The wines are to be released in the near future. www.doctorsflat.co.nz
Pinot Noir from New Zealand – Otago Review Date - 03-Feb-2014  18/20
Deep, dark red in colour with a full and voluminous nose
showing a melange of aromas with savoury red fruits and lifted red florals and
coolish spectrum dried herb complexity.
Medium-bodied, the mouthfeel is smooth and integrated, near seamless,
with a very fine, slightly firm and dry line.
The range of flavours is attractive, with no undue development,
combining elements of sweet red fruits and suggestions of secondary leather and
dried herbs. The extraction becomes more
noticeable on the finish. This is
drinking well now, and should be consumed in the next 3+ years. 18.0/20 Jan 2014
Bright ruby-red colour with some depth and some light garnet hues showing on edge. This has a tight, concentrated and elegant nose, a little shy in expression, with aromas of dark red berry and soft red fruits along with notes of dried herbs and earthy, mushroomy secondary nuances. Medium full-bodied, this has mouthfilling flavours of complex dark red berry, strawberry and subtle, savoury nuances of earth and autumnal fruits, underlined by fine-grained, dry tannins and racy acidity providing focus and tension. The wine has a sustained finish featuring fruit and secondary elements. Made from ‘Doctors Flat' vineyard Dijon clone 114 and 777 fruit, contract farmed under Steve Davies' supervision, approx. 16% whole bunch and indigenous yeast fermented to 13.8% alc., the wine aged 12 months in one-third new French oak barrels. Match this lively, elegant wine with good developing flavours with wild duck and game meats over the next 4-6+ years. 18.0+/20 Aug 2011 RRP $39.00
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Pinot Noir from New Zealand – Otago Review Date - 03-Feb-201419/20
Very full, deep, dark ruby-red, still youthful in
appearance. The bouquet is full and
densely packed with ripe dark red and black plum and berry aromas, earth and
minerals, quite deep and robust, the fruit still the feature with vibrancy and
secondary savoury nuances just appearing.
On palate fulsome with an array of ripe fruits, dark herbs and earth with
excellent concentration, and plenty of extract, but the textures moderated by
sweet and succulent dark plum and berry fruit flavours. This has excellent freshness and acid cut,
resulting in real finesse. An excellent
and fresh 2009 with plenty of sweetness and vitality that will enable keeping 6+
years yet. 19.0/20 Jan 2014
Fruit from the ‘Doctors Flat' vineyard in Bannockburn. Clones 114, 115 and 777 approx. 21% whole bunch, wild yeast fermented to 14.0% alc., the wine matured in one-third French oak for 12 months. Fullish, dark, purple-hued ruby-red colour with good depth. The bouquet is fine, intense and concentrated with dark red and black berry fruit aromas, along with a violetty floral lift and subtle oak spice. Medium full-bodied, this has a finely proportioned palate with tightly bound and concentrated black berry and cherry fruit flavours showing richness and lusciousness, nuanced by subtle floral and thyme-herb notes. The wine has very fine-grained tannin extraction and excellent acidity, resulting in finesse, freshness and excellent line and length. An archetype Bannockburn Pinot Noir style with intensity and fine structure to match Asian and Middle Eastern duck, pork and lamb dishes over 6-8+ years. 19.0-/20 Aug 2011 RRP $44.00
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