Pinot Noir

TASTING NOTE
This is a highly concentrated Pinot Noir from low yielding vines. This single vineyard wine displays rich dark fruit aromas of cherries and plums together with smoky and earthy undertones. Full bodied with immense depth of fruit flavours layered with forest floor complexity and great tannin structure. The densely layered palate of this wine shows all the complexity and richness of flavours making it ripe yet elegant wine with great structure and a juicy finish.

WINEMAKING
Ripe fruit was hand harvested and completely destemmed, but not crushed, with the aim of achieving a significant percentage of intact berries in the ferment. Grapes were put on cold soak for 4-5 days prior to undergoing wild fermentation. The wine remained on skins post fermentation to optimise tannin extraction whilst locking in the deep, ruby colour. This wine was drained and pressed and then aged in old French barriques for nine months during which time it underwent a complete malolactic fermentation. In pursuit of the highest quality this wine has not been fined.

FOOD MATCHING
Serve alongside a roasted beef or lamb and dark rich gravy and mushrooms. These dishes will complement the rich flavours and complexity of this wine.

CELLARING POTENTIAL
Crafted to be enjoyed within 3-5 years of vintage date.

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Big velvety Pinot Noir with depth of flavour - earthy notes, spice and dark red cherry fruit notes - in a full bodied style, made by Moy Hall winemaker Phil McArthur. 

This Martinborough producer is as well known for its superlative vineyard restaurant, which is arguably the best place to eat in the region... It's owned by Phil and Carolyn McArthur, who produce wine and great day time food. 

Phil is a professional winemaker in the region and brings a wealth of experience to bear on the wines, such as this Pinot Noir, which is dry, medium bodied and fresh with savoury notes and red cherry flavours. 

Juicy and refreshingly succulent pale ruby Pinot Noir, which has body and structure, building on winemaker Jannine Rickards' previous Waikura Ros? and is a lighter bodied red wine with structure and flavour interest but freshness that suits being served as a lightly chilled wine. 

Made from old vine 10/5 Pinot Noir (25% whole bunch with gentle pump overs) and new plantings of Abel clone Pinot Noir, all grown on the Stad_Ko Vineyard; the new name for the old Arapai Vineyard in Martinborough.

Here's a surprising fact - nearly one third of Germany's vineyards are planted in red grapes ? but until quite recently most of these wines were made specifically with the country's own tastes in mind.

Now there is a generation of winemakers producing riper, fuller bodied Pinot Noirs made in a modern style - and one which takes both Burgundy and New Zealand Pinot Noir styles into account. Winemaker Gerd Stepp is at the forefront of this cultural change and this fabulous Pinot Noir illustrates this in this savoury, smooth and finely tuned Pinot Noir, which tastes like the ultimate match with roast duck or aubergine and then again, is equally beautiful on its own. 

This is a thought provoking Pinot Noir which offers exceptional value for money.

Fromm -  "A bright and pure Pinot with good fruit weight and sweet spicy undertones. Layered and harmonious with a structural complexity yet offering lovely drink now approach-ability."

Organically farmed Pinot Noir and Syrah from Martinborough and Bridge Pa.

A savoury, crunchy, whole bunch offering sitting at a Pinot Noir weight with flavours that are firmly Syrah

Vineyard:
The Pinot Noir comes from the excellent Grava vineyard which is certified
organic, farmed by Alistair and Karla. The vines are grown on the terraces of
the Ruamahanga river providing alluvial deposits making silt loam soils.

The Syrah comes from the prestigious Bridge Pa Triangle and is also farmed
organically. These soils are free-draining red metal soil, overlaid by alluvium-derived loess, volcanic ash, and greywacke, a composite left behind by the Ngaruroro River that once flowed through the valley thousands of years earlier.

Winemaking:
The Pinot was hand picked and destemmed to a fermenter that was 2 days later topped with hand picked whole bunch syrah. Gentle cap management during fermentation and lightly pressed off of skins 10 days later. The wine was left
to age in seasoned french barrels and undergo malolactic fermentation for 7
months. Racked to tank, the LDR is bottled unfined and unfiltered.

Tasting Notes:
A light savoury style wine with aromas of tamarillo, redcurrants and whole
bunch stemminess. Undertones of cherries, spice and crunchy woody herbs add to
feel that the wine is equal parts savoury and vibrantly fresh.

Technical Notes:
pH 3.79, Titratable acidity 5.4g/L, Residual sugar- dry

Dark crimson in colour, this wine is brooding with a rich, bold, and powerful bouquet of savoury red berry fruit, aromas of sweet raspberries, framboise liqueur and sweet vanilla. Lush, juicy, and very appealing savoury tannins give the wine great texture.

We expect this wine to reward careful cellaring over 7-10 years.

This is an excellent value Wairarapa Pinot Noir. The grapes are carefully selected to create a great New Zealand Pinot with a medium body and a fruit forward and complex palate.  

Beautiful bright black cherries are captured in a structured full bodied Pinot Noir with delicacy and light notes of earth, spice and summer berries. This is the best Whitehaven Pinot Noir yet, made mostly from grapes grown in Marlborough's Southern Valley sub-region.  A stunner and incredibly good value for money. 

This wine drinks beautifully now (in 2024) and will certainly age well for at least five years. 

Whitehaven Wines began life in 1994 as a romantic business for a couple of corporate escapees, Sue and Greg White, who had given up life in the rat race of Auckland for another kind of life aboard their yacht. When sailing around the country, they took shelter in the Marlborough Sounds from Pacific storms and fell in love with the region. An easy thing to do when harbouring in the spectacularly pristine waters of the Sounds. They decided to settle there on terra firma once more and try their hands at wine production, hiring a winemaker and beginning a business which has now been around for 26 years. Greg has sadly passed away now, leaving a legacy as well as his wife and daughter, Sam, to run the winery. Their winemaker is Peter Jackson.

Pinot Noir is the jewel in the crown of the evocatively named Mount Beautiful Wines and this producer makes several different styles.

This is the signature wine, made in the highest volumes and from a very different vintage; 2018, which was warmer, more humid and earlier than any other year on record with hand harvesting of the grapes starting 10 days earlier than usual on 21 March. For the 2018 vintage, 100% of the grapes were destemmed and the wine was gently plunged twice daily. This PInot Noir was aged in French oak, 20% new, for 11 months.

It's a ripe, fruit driven Pinot Noir with earthy flavours and represents great value for money.

Smooth earthy flavours intermingle with dark cherry flavours in this new Pinot Noir which is made with grapes grown on a well established, older vineyard site which has a new lease of life, in the centre of Martinborough. The 3.5 hectare vineyard was established by the Brodies who sold it to Eva and Ross Mackay in 2018. The new name is Dublin Street Wines, the first vintage being from the high quality 2019 vintage followed by the great 2020 one. Both years were beautifully high quality ones for wine with dry settled weather, which produced great quality grapes that translated into very good wines. 

The vineyard is entirely devoted to Pinot Noir and planted with five different clonal variations (114, 115, 667, 777 and 5). 

The aim of the game now is to reduce oak use in the wines, replacing it with whole bunch and wild yeast fermentations; two winemaking tools that can accentuate structure and savoury flavour aspects, without dominating. 

Alsace is the leading region for organically certified wines in France and this impressive newcomer to our shelves also puts Pinot Noir's best foot forward. Made from old vines and aged in century-old oak barrels, it is a full bodied wine with rich depth of flavour and it can take on substantial food flavours from gamey meat dishes to soft ripe cheese. 

The wine is named after the village Mittelbergheim where limestone slopes favour healthy vines. 

This wine is sealed with a screw cap to retain its freshness.