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Providore Central Otago Wines from Peter Bartle
Mission ‘Jewelstone’ Gimblett Gravels Syrah 2016
Fairhall Downs ‘Family Estate’ Marlborough Sauvignon Blanc 2018
Smoking Loon Chardonnay, and McManis Pinot Noir and Petite Sirah from 2017
Kaimira Estate Brightwater Sauvignon Blanc 2016
Grava Martinborough 2017 Rosé and LH Sauvignon Blanc
Stonecroft 2018 ‘Crofters’ and ‘Undressed’, and 2016 ‘Reserve’ Syrahs
South River Central Otago Rosé, Pinot Gris and Pinot Noir
Hawksdrift 2018 Sauvignon Blanc and 2016 Barrel Whites and Single Vineyard Pinot Noir
Elephant Hill Central Otago Pinot Noir 2017
Pa Road 2018 Rosé, Sauvignon Blanc and Pinot Gris, and 2017 Chardonnay and Pinot Noir
Spade Oak ‘Voysey’ Hawke’s Bay Syrah 2017
Waiana Estate ‘Indian Summer’ Hawke’s Bay Rosé 2018
Ata Rangi 2013 ‘Craighall’ Riesling, 2017 ‘Crimson’ Pinot Noir, 2015 ‘McCrone’ Pinot Noir and 2018 ‘Kahu’ Botrytis Riesling
Coal Pit Central Otago Sauvignon Blanc 2018
Red Barrel Hawke’s Bay Merlot 2015
Villa Maria ‘Keltern’ Hawke’s Bay Chardonnay 2017
Hopes Grove Hawke’s Bay 2016 and 2015 Chardonnay and Syrah
Forager North Canterbury Pinot Noir 2017
Jenny Dobson Hawke’s Bay Fiano 2017 – 2015
No. 1 Family Estate ‘No. 1’ Assemblé, Cuvée, Rosé and Reserve
Ata Rangi 2018 Rosé, ‘Raranga’ Sauvignon Blanc and ‘Lismore’ Pinot Gris
Wild Earth Central Otago Pinot Noir 2016
Trinity Hill ‘Homage’ Hawke’s Bay Syrah 2016
Terrace Edge 2018 Rosé and ‘Liquid Geography’ Riesling
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Featured Reviews




Doctors Flat Central Otago Pinot Noir 2015

11 May,2018

There are a small number of small but very serious producers of Pinot Noir in Central Otago. Invariably they have had considerable experience with the variety and plenty of opportunity to craft top wines in the region over the years. Steve Davies is one such man in making his Doctors Flat Pinot Noir. Steve’s 3 ha vineyard off Hall Road in Bannockburn was planted in 2002 to clones 114, 115 and 777. The wine is one of the more complex and well-structured of the region’s bottlings, and Steve credits the very old soils which are estimated to be 480,000 years old to be a significant influence on the tannin framework. Steve also reckons the soil health is of extreme importance and he promotes the natural diversity of the micro-flora and micro-fauna that exists there. Of course, Steve’s guiding hand plays a role as he guides the wines towards how interprets the vineyard expression given that growing season. His approach in doing so has resulted in him talking a "lighter hand” with punch-downs and extraction to enable "seeing the vineyard more clearly”. The wine has what I reckon is a cult following, and quite rightly so. I tasted the 2015 vintage Pinot Noir wine during a visit to Central Otago in November last year (click here to see my report). I review the wine here, with half a year’s extra time in bottle. www.doctorsflat.co.nz

FEATURED WINES IN THIS REVIEW



Doctors Flat Central Otago Pinot Noir 2015

Pinot Noir from New Zealand – Otago

19-/20

Dark, deep, ruby-red colour, a little lighter on the rim with some garnet hues. This has a firm, full and deeply concentrated, complex nose with an amalgam of dark-red berry fruits along with savoury dark and dried herbs, some subtle whole bunch stalk perfumes, and nuances of earth. The aromatics possess excellent density and presence, with the beginnings of interest from secondary development. Medium-full bodied, the palate has lively and vibrant flavours of complex savoury dark-red berry fruits entwined with herbs and whole bunch stalk elements, and a soft layering of earth and undergrowth elements, forming a finely concentrated and deep core. The fruit is sweetly rich and enlivened by fresh acidity and supported by fine-grained tannin extraction providing an elegant structure and grip. The flavours carry with plenty of drive and energy to a strong, complex, savoury finish. This is a rich-fruited, complex flavoured Pinot Noir with savoury red fruit, herb, earth and secondary detail on a finely concentrated, lively palate with good structure. Match with wild duck and pork, coq au vin and casseroles over the next 6-8 years. A blend of clones 115, 777 and 114 from the ‘Doctors Flat’ vineyard fermented with 30% whole bunches to 13.5% alc., the wine spending 25-26 days on skins and aged 12 months in 23% new French oak, then given a further 6 months in tank. 870 dozen made. 19.0-/20 May 2018 RRP $49.50

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