(vinified with 30% whole clusters and aged for 18 months in French oak): Bright, medium-deep red. Savory aromas of redcurrant, smoke, minerals and pepper. Suave, complex and soil-driven; not at all a fruit bomb. Savory spices and minerals are accompanied by a whiff of caramel toward the back. Finishes very ripe, with supple tannins, but this rich pinot does not have quite the energy for an outstanding rating.
90 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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