Central Otago Pinot Noir is growing every year closer to ‘Pinot Perfection’, and so does our Hawkshead 2020 Pinot.
In the glass, it sparkles like liquid ruby, the nose picks up, enticing red berries and plum aromatics, with escaping nuances of wild herbs and sweet spice.
Fresh, ripe Raspberry and Morello Cherry notes can be found on the palate, and fine tannins, brightened by youthful acidity, make this an expressive wine of outstanding purity. A proud expression of its place; Central Otago.
This is a modern Pinot Noir for drinking young but with the potential to be explored in ten years time by the patient connoisseur. So here is the perfect opportunity to start a cellar, hide a few bottles, store them in the ideal condition, and you will be in for a journey of discovery.
Cameron Douglas, Mindfood Magazine
July 2021 Edition
This pinot noir has a ripe, plump fleshy textured core of dark red berries led by fresh raspberry and cherry. There’s a tease of new oak with five-spice and clove. You’ll also find a savoury rugged Otago hillside layer adding complexity and mouthfeel. It has fine tannins and elevated acidity, fresh youthful, fine and complex.
More 2020 Reviews to come - but in the meantime here are our 2019 Central Otago Private Blend Pinot Noir Reviews.....
Sam Kim, Wine Orbit
A magnificently styled and composed pinot, the complex bouquet shows dark cherry, game, vanilla, hazelnut and dark mushroom aromas, leading to a concentrated palate that offers excellent depth combined with expansive mouthfeel and velvety texture. It's seamless and multi-layered with a tremendously long, engaging finish. At its best: now to 2029.
Raymond Chan, Wine Reviews
19/20pts, Gold Medal, Perfect to Outstanding
Deep, medium luminous ruby-red, faintly lighter on the rim. The nose is elegant and charming with fragrances of red florals, red cherries, red currants, melded with herbaceous wild thyme, forest floor and a red liquorice undertone. Medium-bodied, aromas of red cherries, red currants and violet, interweaved thyme, forest floor and savoury charm. The fruit is with concentration, ripe and lush with plenty of acidities to provide freshness and longevity. The mouthfeel is velvety and elegant, on a fine-grained tannin texture line and lacy acidity drive, lingering to a sustained finish. This is a charming and elegant Pinot Noir with the Gibbston sub-region subtleties, assembled by aromas of red fruit, florals, herbaceous and forest floor details. Match with game fowls and mushrooms over the next 4-6 years. 100% fruit from Gibbston. Fermented to 12.5% alc, 20% whole bunches. Aged in French oak barrels for 10 months, 15.5% new. 668 cases produced. 19/20 pts Aug 2020 RRP $44.
Mark Henderson, Otago Daily Times
Very Good to Excellent Quality
Dusty, smoke, dried herbs, fragrance building with light cherry tones; a toffee note with aeration. Youthfully crunchy and juicy, highlighting cherry and blackberry, along with a little herbal backdrop, moving to spice on the close. Good flavour intensity and while this shows its youthful brashness, there is drinkability too.
Download Technical Notes PDF
Sub-Region: Gibbston 40% & Alexandra 60%
Colour: Deep translucent Ruby
Flavour Profile: Purity is the trademark for the 2020 Hawkshead ‘Central Otago’ Pinot Noir. Experienced through a graceful slender palate, incisive freshness and insistent aromatics. Blackberry and Doris plum aromatics escape from the glass, only to augment concentration on the palate with alluring wild herb and sweet spice nuances.
This is a medium-bodied wine. Abundant ripe fruit is set against a frame of fine-grained tannins and youthful acidity. The wine has excellent balance and structure. A modern Pinot Noir for drinking young but also with the potential to be explored in 10 years.
Winemaking Comments: Our grapes come from sustainable vineyards. Our Gibbston home block has been farmed organically for many years. Active and careful vineyard management ensures quality grapes every year and exceptional ones in the perfect growing season.
We hand-picked the grapes in early April 2020, the Brix level average was 24.
30% of the grapes were whole bunch pressed and left on their skins for 26 days.
The wine matured in French oak barriques for 10 months - 15% new oak barrels.
Vegan friendly, The wine is coarse filtered and NOT fined.
Wine Analysis: pH 3.60, TA 5.9g/L, Alc 13%, Brix 24
Clones: Abel (40%), Dijon & 667 (60%)
Bottling Date: 12th February 2021
Wine Maker: Dean Shaw