94 Points | International Wine Cellar , September/October 2009
($80) Good deep, bright red. Dark raspberry, smoky minerality and flowers on the nose, with an emerging sweet oak component. Silky and ripe on entry, then almost surprisingly tightly coiled in the middle, with a superb core of acidity supported by buffering flesh. The red berry, spice and mineral flavors showed a chocolatey element as the wine opened in the glass, but this stunning pinot has more than enough energy to stand up to its ripeness. Finishes very long and supple, with intense berry and spicy oak flavors. (Wilson-Daniels, St. Helena, CA)
93 Points | Robert Parker's The Wine Advocate
About New Zealand
New Zealand's ocean-influenced climate--markedly cooler than that of its neighbor Australia--yields wines with admirable fruit intensity and crisp acidity. Fully two-thirds of New Zealand's wine production is white, and more than half of the wine it ships to America is Sauvignon Blanc. The U.S. market has developed a major thirst for these juicy, fresh New Zealand Sauvignons, which are mostly free of oak influence. But New Zealand Pinot Noir, too, is growing...
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Adored by critics, prized by collectors, Pinot Noir is one of most tantalizing yet temperamental varietals in the world. For many wine enthusiasts, this is part of the appeal of Pinot -- it doesn't reveal its charms easily. Pinot Noir's virtue also stems from the unique characteristics of the grape. The skins are especially delicate, which accounts for the lighter color and body of finished wine. But, despite the delicacy, the best wines have excellent backbone and...
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