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Domaine-Thomson ‘Surveyor Thomson’ Central Otago Pinot Noir 2014

22 January,2018

Domaine-Thomson is the Pinot Noir operation of David Hall-Jones and Pui Mun (PM) Chan who established their 14 ha vineyard in Lowburn, Central Otago in 2000, planting Pommard and Dijon clones. From it, they produce the top tier ‘Surveyor Thomson’ wine, named after David’s forebear who was New Zealand’s first Surveyor General, and the more accessible ‘Explorer’ wine, referring to him also. The vineyard is tended by Grant Rolston and Su Hoskin of Vinewise Viticulture, being certified BioGro organic in 2016, and managed biodynamucally now. The wines are made by Dean Shaw of COWCO. Domaine-Thomson also encompasses a parcel of vines in ’Les Evocelles’, a vineyard in Gevrey-Chambertin, acquired in 2013, so the domaine has holdings in the northern and southern hemispheres. Here I review the 2014 ‘Surveyor Thomson’ Central Otago Pinot Noir. www.domainethomsonwines.com

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Domain-Thomson ‘Surveyor Thomson’ Central Otago Pinot Noir 2014

Pinot Noir from New Zealand – Otago

18.5/20

Dark, deep ruby-red colour, a little lighter on the rim. The nose is softly full with a core of savoury aromatic dark-red berry fruits harmoniously entwined with sweet dark and dried herbs, and a subtle layering of undergrowth and game-like complexities. The nose has depth and density unfoldinmg fragrant floral lift with aeration. Medium-full bodied, the palate has rich and sweetly vibranr savoury dark-red fruit flavours along with red florals entwined with soft game, undergrowth and dried herb elements. The flavours are concentrated with good depth and intensity, and underlined by fine, grainy tannin structure providing a refined grip. The acidity is balanced and integrated. The wine flows with energy and vitality, carrying to a long, elegantly concentrated finish with complexing savoury detail. This is a well-concentrated and deeply flavoured Pinot Noir with complex savoury flavours of dark-red berry fruits, dried herbs, undergrowth and hints of game on a fine-structured palate. Serve with casseroles and slow-cooked game meat dishes over the next 6-7+ years. Predominantly clones 5, 667. 6 and 777 with 115, indigenous yeast fermented with 26.5% whole bunches to 13.5% alc., the wine aged 10 months in 20% new French oak. 18.5/20 Jan 2018 RRP $45.00

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