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

Good Pinot Noir is a true and honest expression of its ‘sense of place’ or ‘terroir’ - then there are what we describe as quality Pinot Noirs. These are wines that reflect not only the growing season, the vineyard sites, are varietal and have well balanced ripe fruit. They also have appropriate, well chosen and controlled winemaking techniques that complement and bring out the best qualities in the fruit. This is one of those wines - but please as I remind you with all wine reviews, don’t compare this vintage with another, simply respect and enjoy this vintage on its own merit and you will not be disappointed.

 

The fruit for this wine was sourced from the Parkinson Block and Old Cemetery Block vineyards in the heart of Martinborough. The carefully harvested fruit was de-stemmed only, with a total maceration time of 18-21 days. The wine then underwent malolactic fermentation in tight grained French oak barriques, with 25% being new oak. The total time in oak barrels was 14 months, then the finished bottled wine was un-fined and un-filtered, so don’t be surprised if you have a slight haze to your wine and with age it will throw a slight deposit.

In your Pinot Noir glass you will be greeted by a deep red-purple colour. On the nose you will find rich, succulent and powerful Martinborough Pinot Noir aromas showing dark cherries and both fresh and dried spice notes. On the palate this full bodied Pinot Noir is underpinned by silky tannins and subtle, refined oak from appropriate barrel maturation, developing a balanced, persistent finish. Decant for about 45-60 minutes and serve at 16-17°C.

A Pinot Noir with real character.

CELLARING POTENTIAL:
Showing well this coming winter season; through will repay another 4-5 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with subtle lamb dishes, roast pork, rabbit pie and Asian duck, enjoy.