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Neudorf 2018 Pinot Rosé, 2017 Moutere Chardonnay and 2016 Moutere Pinot Noir
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Black Cottage 2018 Marlborough Sauvignon Blanc and ‘Reserve’ Central Otago Pinot Noir
Forrest Wines 2018 Rosé, Sauvignon Blanc, Pinot Gris and Albarino, and 2015 Gruner Veltliner and Pinot Noir
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Mount Dottrel Central Otago Pinot Noir 2011
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The Winemaker’s Wife and The Lady Ranfurly Releases from Simon McGeorge
Mission ‘Barrique Reserve’ 2017 Chardonnay and Syrah, and 2016 Pinot Noir and Cabernet
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Tasting Reviews




Misha’s Vineyard 2008 ‘The High Note’ and ‘Verismo’ Pinot Noirs


13-Feb-2018

The first vintage at Misha’s Vineyard in Bendigo Station, near Cromwell, was in 2007. It was deemed a ‘trial vintage’ with 1.5 tonnes of Pinot Noir fruit from 4 y.o. vines from a corner of the top block was made into ‘The Audition’ Pinot Noir, this being the forerunner to the main wine to be produced the next year. In 2008, Misha’s Vineyard started full operation, and two Pinot Noirs were made: ‘The High Note’ which continued the style as set by ‘The Audition’ 2007, this being the estate’s main Pinot Noir, and a ‘reserve’ style ‘Verismo’, a barrel selection wine (the wine is now made from a vineyard block selection). 2008 is seen as an excellent vintage in Central Otago and for Misha’s Vineyard with long and slow ripening, along with excellent yields and fruit quality. Aiming for "ultra-premium” quality 50% of the fruit was thinned to give only one bunch per cane. Misha and Andy Wilkinson thought it instructive to provide wines for a look back at the 2008 vintage Pinot Noirs with a decade of bottle-age. I find the wines have aged very well, retaining their structure and have developed fine secondary complexities with tertiary characters still to appear. Here are my reviews. www.mishasvineyard.com

Misha’s Vineyard ‘The High Note’ Central Otago Pinot Noir 2008
Deepish ruby-red colour with garnet hues, a little lighter on the edge. This has an elegantly concentrated and tightly bound nose with good depth and intensity of penetrating aromas of dark-red berry fruit with plum and black fruit notes harmoniously melded with subtle secondary dried herb elements with nuances of undergrowth and earth, unveiling red florals and nutty oak. Medium-full bodied, the palate is elegant in proportion with finely concentrated flavours of red berry fruit harmoniously entwined with savoury dried herbs and hints of undergrowth. The flavours show good aromatic lift with integrated oak nuttiness. The palate has fine-grained textures with balanced acidity lending a velvety flow, carrying through to a slender, but lingering finish. This is an elegant and finely proportioned Pinot Noir with savoury red berry fruit, dried herb and undergrowth complexities and a velvety flow. Match with wild duck and pork dishes over the next 3-4+ years. 50% clone 5, 22% 115, 20% 667, 5% Abel, 2% 777 and 1% clone 6, fully destemmed and indigenous yeast fermented to 14.2% alc., the wine spending 24 days on skins and aged 14 months in 34% new 300 L French oak barrels. 2,184 dozen made. 18.5-/20 Feb 2018 RRP $N/A

Misha’s Vineyard ‘Verismo’ Central Otago Pinot Noir 2008
Moderately deep, garnet-hued ruby-red colour with some depth, paler on the edge. The bouquet is voluminous with well-packed and firm aromas of aromatic dark-red berry and plum fruit intermixed with dried herbs, some secondary undergrowth notes, along with nuances of earth, spice and fragrant oak. This has a degree of opulence, and shows good presence. Medium-full bodied, the palate has mouthfilling flavours of vibrant, juicy, savoury dark-red berry and plum fruit, entwined with dried herbs, undergrowth and nutty oak. The fruit is lively and supported by fine, grainy tannin structure and balanced acidity providing drive, grip and body. The wine carries with good energy to a fulsome finish. This is a fulsome, vibrant, rich red-fruited Pinot Noir with complexing savoury dried herb and earthy detail on a fine-structured palate. Match with slow-cooked lamb, beef and venison dishes, and semi-hard cheeses over the next years. A barrel selection wine. 53% clone 5, 34% 115 and 13% 667, fully destemmed and indigenous yeast fermented to 14.3% alc., the wine spending 24 days on skins and aged 14 months in approx. 62% new 300 L French oak barrels. 53 dozen made. 18.5+/20 Feb 2018 RRP $N/A
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