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Featured Reviews




Elephant Hill Central Otago Pinot Noir 2016

12 July,2017
Although Elephant Hill is based with its home vineyards in the cooler Te Awanga coastal region of Hawke’s Bay, it owns sites in the warmer inland areas of the Bridge Pa Triangle and the Gimblett Gravels to give a range of fruit options for the making of the preferred wine styles. Even so, there are some varieties that other regions do better in, and Elephant Hill recognises that Pinot Noir has an affinity with Central Otago, and the wines from there have a certain market cache. For that reason, Elephant Hill has an arrangement to source Pinot Noir fruit from the Maori Point vineyard near Tarras in Central Otago. A number of successful and stylistically complementary wines have been made this way over several vintages. The fruit is hand-picked and transported to Hawke’s Bay as whole clusters in a refrigerated truck and vinified at the Elephant Hill winery at Te Awanga. Here, I review the new 2016 Elephant Hill Central Otago Pinot Noir 2016. www.elephanthill.co.nz

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Elephant Hill Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago

17.5/20
Moderately deep, dark ruby-red colour with slight purple hues, lighter on the edge. The nose is gently full with depth and concentration of fragrant dark red berry and cherry fruit with raspberry notes, entwined with thyme herbs, dark red florals and subtle mineral elements. Medium-full bodied, the palate has rich, juicy fruit flavours of savoury dark-red cherry and berry fruit along with subtle notes of thyme herbs, a little spice, mineral suggestions unfolding a fine layering of red florals. The mouthfeel is lively with fresh acidity, and slippery in flow, carrying along a fine-textured line leading to a lingering finish of cherry and berry fruit intermingling with herbs. This is a rich and juicy, savoury red berry and cherry-fruited Pinot Noir with fresh, slippery acidity and a fine-textured line. Serve with wild duck and pork dishes over the next 4+ years. Hand-picked fruit from the ‘Maori Point’ vineyard, near Tarras, fully destemmed and fermented to 13.5% alc., the wine aged 11 months in 15% new French oak. 17.5/20 Jul 2017 RRP $34.00
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