Rockburn – Pinot Noir 2019
Rockburn Wines makes a diverse range of high quality and interesting Central Otago wines under the winemaking of winemaker Malcolm Rees-Francis since 2005, along with assistant winemaker Scott Aliprandi.
2019 was one of those magical years where a combination of low yields and slow ripening lent to fantastic concentration in the wines.
Latest release 'The Art' only made in exceptional years from other remarkable sites in Central Otago (not from their own vineyards), the 2019 is sourced from the Dunstan Foothills. Very high-quality fruit with excellent physiological ripeness allowed for a generous inclusion of whole bunches in the ferment.
'The Barrel' series showcases the pinnacle of Rockburn's Pinot Noir offering, selected from hundreds of Pinot Noir barrels, search for those most eloquently speak of site and season to express individuality.
'Eight Barrels' is sourced from their Gibbston Back Road Vineyard site, displaying elegance, power and grace.
'Eleven Barrels' is sourced from their Parkburn Vineyard site, displaying power, generosity and intensity.
Estate Pinot Noir is a blend of both Parkburn and Gibbston fruit, lends richness and ripeness with elegance, offer good value.
Here, I review the four 2019 Pinot Noirs.
FEATURED WINES IN THIS REVIEW
Rockburn The Art Pinot Noir 2019, Central OtagoPinot Noir from New Zealand - Central Otago & WaitakiReview Date : 11-Nov-2020Dark, ruby-red with a purple hue and some depth, lighter on edge. The nose is softly-full, with good depth and intensity of cherries, blackberries, along with fresh thyme and black liquorice, follow by dusty cinnamon and black pepper. The aromas are well in proportioned and in harmony, subtle savoury detail unfolds as it aerated. Medium-bodied, the palate is opulent, aromas of cherries, blackberries and a hint of black Doris plums have an elegant core, unveiling fresh thyme, black pepper and an amalgam of oak spices, followed by violet fragrances. The palate has an ethereal velvety fine-grained tannin extraction, linger with spices and a refined grip. Well-integrated lacy acidity carries the wine with good energy to silky linearity. This is an age-worthy Pinot Noir with immediate appeal, multilayers and harmonious flavours with clarity and intensity. Match with tea-smoked duck and sugar-cured venison over the next 6-8 years. Pinot Noir clones 667, 777 and 5 from the Dunstan Foothills. 21% whole bunch, fermented to 14% alc, aged in French oak barrels for 14 months, 56% new oak. 19.5/20 pts (98 pts) Nov 2020 RRP $96
Rockburn Eight Barrels Gibbston Pinot Noir 2019, Central OtagoPinot Noir from New Zealand - OtagoReview Date : 31-Aug-2020Deep, bright ruby-black, slightly lighter on edge. The nose is fragrantly aromatic, red florals, fragrant raspberries, balsamic-marinated-cherries melded with fresh herbs, delicate spices, underlying earthy element. Medium-bodied, a concentrated core of fruit of sweet cherries, sun-dried red plums along with fragrant florals building-up on the palate, unveiling delicate spices, herbs and earthy underlay. The palate is harmonious, concentrated fruit detail and florals hauling complexing subtleties of thyme, lemon myrtle, cinnamon, nutmeg across the palate. Fine-grained tannin extraction is silky and seamless, integrated with the fruit, provides a comforting, elegant texture line, lingers to a linear, sustained finish. Acidity brings lightness to the palate, lacy and well-balanced, gives the wine lifting support. This is a harmonious Pinot Noir with complexing flavours of concentrated fruit, florals and herbs, on a seamless, silky tannin texture line. Match with venison loin and ribs over the next 8-10 years. 100% Pinot Noir, Clone 5 & 6, from Gibbston region. 13.5% alc. Aged in French oak for 14 months, 75% new. 19/20 pts Aug 2020 RRP $96
Rockburn Eleven Barrels Parkburn Pinot Noir 2019, Central OtagoPinot Noir from New Zealand - OtagoReview Date : 31-Aug-2020Deep, bright ruby-black with some depth, slightly lighter on the rim. The nose is gentle, pleasingly fragrant, aromatic black cherry-plums, entwined with thyme, spices and an undertone of mineral tension. Medium-bodied, black cherries, sweet plums are highly aromatic, along with red florals and thyme, flows on a milk chocolate toned tannin and a mineral tension underlay. The mouthfeel is smooth with fine powdery tannin and a light grip, reminiscent of milk chocolate with the cocoa and round-edged; flows along a mineral line. The fruit has good concentration and ripeness, showing good intensity and length, enlivened by balanced acidity, hauling to a sustained finish. The wine is well-proportioned with its fruit and tannin, harmoniously in sync with each other, ready to enjoy now and has potential for longer-term ageing. Match with lamb and venison over the next 8 years. 100% Pinot Noir from Parkburn, clone 777. 13.5% alc. Aged in French oak for 14 months, 18% new. 19-/20 pts Aug 2020 RRP $96
Rockburn Pinot Noir 2019, Central OtagoPinot Noir from New Zealand - OtagoReview Date : 28-Jul-2020Dark, medium ruby-red with depth and a black tinge, youthful, even throughout. The nose is young, gently-full with aromas of black cherries, sweet plums, blackcurrants, melded with sweet herbs and oak spices detail. Medium-bodied, aromas of blackcurrants, black cherries have a good core of concentration, along with mocha, dark herbs, lingers with oak spices to a supple, elegant finish. The palate is fresh and silky with supple fine-grained tannin extraction, provides structure. Lively acidity lightened the black fruit, spices and herbs, flows smoothly along to a voluminous, moreish finish. This is an elegantly, fine Pinot Noir with flavours of blackcurrants, black cherries, along with mocha and herbs, supported by lively acidity on a fine-grained tannin structure line. Match with lamb and duck sausages over the next 4-6 years. Fruit from Gibbston 17%, Parkburn 83%. Fermented in tanks to 13.5% alc. Then aged for 10 months in French oak, 33% new, 18% 1-year-old. 18.5+/20 pts July 2020 RRP $49.99