Our 2019 Pinot Noir delights with all the fragrant hallmark aromas of Central Otago;
Flowering briars roses, hints of sun-dried earth and wild thyme, red berries and cherries and an intriguing whiff of black currant. This sweet-smelling promise evoked is kept and flows seamlessly onto the palate and harmoniously blends in with the well-integrated tannins and youthful acidity. The mouthfeel is round and luscious and advances to a long-lasting finish.
No cellar worth its salt should be without a few good Central Otago wines. This Pinot Noir, while drinking nicely now, also provides the perfect opportunity to keep a few bottles for a wonderful experience to come. So the choice is yours. Enjoy this joyful yet sophisticated ready-to-drink wine now. Or let the silk-like tannins and bright acidity of this premium New Zealand Pinot Noir grow into something even more elegant over time.
Sam Kim, Wine Orbit
95/100pts, Gold Medal, Outstanding quality showing varietal purity and exemplifying regional type
Gorgeously elegant and complex, showing sweet cherry, dried herb, toasted almond and dark mushroom aromas, followed by a beautifully refined palate displaying excellent weight and persistency. The wine offers fabulous harmony and balance with enticing savoury nuances. At its best: now to 2029.
Candice Chow, Raymond Chan Wine Reviews
18.5/20 pts (93 pts) Gold Medal, Perfect to Outstanding
Moderate ruby-red, youthful, lighter on the rim. The nose is soft and fragranced, slowly penetrating nuances of rich floral, sweet red cherries, pomegranate, intermix earth, subtle spices and a hint of game. Medium-light bodied, a very delicate and creamy mouthfeel filled with aromas of red cherries, pomegranate persists with dusty cinnamon and pepper; subtle earth and a hint of game enriched the palate. Supple and ethereal silky tannin gilded through the palate with mouthwatering acidity, linger to an elegant, spice-filled closing. This is a youthful, sleek Pinot Noir with red fruit and delicate details, will benefit from short term ageing in the bottle. Match with pork belly and tuna steak over the next 5-7 years. Fruit sourced from 52% Gibbston, 26% Cromwell Basin, 22% Alexandra; clones 114 (2%), Abel (50%) and 667 (48%), handpicked, 26 days skin contact, early MLF, 12.5% alc. Then aged in French oak barrels for 10 months (15.5% new oak), no fining. Apr 2021
Michael Cooper, New Zealand Wines
Michael Cooper’s Buyers Guide 2022 Edition
Already drinking well, the 2019 vintage (4*) was grown in three sub-regions – Gibbston (52 per cent), the Cromwell Basin (26 per cent) and Alexandra (22 per cent). Matured for 10 months in French oak barrels (16 per cent new), it is ruby-hued, with a fragrant, spicy bouquet. Savoury and supple, it has a very satisfying depth of ripe, cherryish, spicy flavours, seasoned with nutty oak, good complexity and a finely textured finish.
Download Technical Notes PDF
Sub-Region: Central Otago
Colour: Bright Ruby
Flavour Profile: Our 2019 Private Blend Pinot Noir has a fragrant bouquet of wild briar roses, red berry fruit, with a hint of black currant and an intriguing faint note of sun-dried thyme in the background. These aromas flow smoothly onto the palate. Finely grained tannins and refined acidity are beautifully balanced and together with the appealing aromas deliver a joyful yet sophisticated wine with a luscious mouthfeel and lingering length. This classy Pinot Noir is beautiful to drink now at release but will develop and grow into an elegant wine with the potential to cellar up to 7 years.
Winemaking Comments: Active and careful vineyard management is vital for growing quality grapes. Good grapes make good wine, and the 2019 vintage was no exception, hand-harvested and selected in late April at an average of 23.9 Brix. Spent, on average 26 days on skins, plunged once per day. Pressed at dryness and settled for two days before being racked to barrel. Malolactic 100% went through early and aged in French Oak barrels for ten months. (15.5% new oak) The wine was then lightly filtered for clarification. The wine could show a slight natural deposit. Drinking beautifully now, and can be cellared for 5 - 7 years.
Wine Analysis: pH 3.60, TA 6.3g/L, Alc 12.5%, Brix 23.9
Clones: 114 (2%), Abel (50%), 667 (48%)
Bottling Date: 12th February 2020
Wine Maker: Dean Shaw