Grape Variety: 100% Pinot Noir
Growing Region: Martinborough, New Zealand
Owner / Winemaker: Roger Parkinson

It has been said - that crafting a balanced Pinot Noir is the ‘Holy Grail’ of winemaking - due to 101 things that can impede this goal. Roger lives and breathes Pinot Noir and is one of world’s leading exponents of his craft, expressing the varietals ‘sense of place’ - into a treat for the senses. 2012 was a testing season across the country for all grape varietals - so this wine is an honest interpretation expressing these trying conditions. 

 

It also reflects the hard work done throughout the growing season in their unique vineyard sites, harvesting fruit with flavour and character. It is during these vintage variables that a winemaker has to select appropriate, well controlled winemaking techniques that respect and bring out the best qualities in each parcel of fruit. This is one of these occasions - those of you who read my reviews on a regular basis, will be aware not to compare this vintage with another, but to simply respect and enjoy this wine on its own merits.
The fruit for this wine was hand harvested in April, from the Parkinson and Old Cemetery blocks. The bunch and even berry selection was so stringent by Roger and his team - that there is only a very limited volume produced, 200 cases in fact, that actually made the cut for his top label from the challenging 2012 vintage.
As the fruit came in, it was de-stemmed only and then having a total maceration time of between 18-21 days. The wine then went through malolactic fermentation in barrel, tight-grained French oak barriques, with 25% being new oak. The wine spent a total time of 20 months developing and maturing in barrel, before being bottled un-fined and unfiltered.
In the glass you are greeted by a deep red colour with a purple edge. On the nose the wine has dark cherries, dried spice with subtle oak and earthy notes. On the palate the wine if detailed and rewarding showing typical Martinborough Pinot Noir nuances, with good structure and texture, dark berries and spice flavours underpinned by smooth tannins and well integrated, refined oak from its maturation time in barrel. This wine has 13.5% alcohol, decant for 30-40 minutes and serve at 15-17°C.

A well balanced Martinborough Pinot Noir.

CELLARING POTENTIAL:
Drinking well this winter season; and will age gracefully for another 3-4 years.

SUGGESTED FOOD MATCHES:
Perfect wine pairing with well seasoned lamb, roast pork, rabbit and duck with a good wine reduction and seasonal vegetables, enjoy.