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Featured Reviews

Lure ‘The Hudson Joe’ Central Otago Pinot Noir 2014

09 November,2017

‘Lure’ is the wine brand of Linda and Gary Young who are resident in Brisbane, Australia. When they retired from the corporate world, they set up a small wine distribution business, Young’s Wines of the World, selling the Carrick Central Otago wines of Steve Green, Linda’s uncle. Having worked the vintage at Carrick for over a decade, they decided to have made, their own high-quality. limited production Central Otago Pinot Noir for distribution. The name ‘Lure’ comes from the Young’s time living in a village in Italy, where the locals knew two things Kiwi: the All Blacks, and fly-fishing. Inspired by the latter, the wine brand is ‘Lure’, and the sub-title ‘The Hudson Joe’ is for their grandson. The label was designed by James Lee Duffy with Michael Scheele the artist, a specialist in painting fishing flys. The fruit for the wine comes from the family ‘Carrick’ vineyard, and vinified by Carrick winemaker Francis Hutt, with input from Gary Young. Here, I review the 2014 Lure Pinot Noir.


Lure ‘The Hudson Joe’ Central Otago Pinot Noir 2014

Pinot Noir from New Zealand – Otago


Moderately deep ruby-red colour, a little lighter on the edge. This has a full and voluminous nose with complex interwoven aromas of dark-red cherry and berry fruit along with savoury fresh and dark herbs and savoury perfumes with red florals and a suggestion of game . Medium-full bodied, the palate has a rich, up-front flavours with a concentrated heart of dark-red berry fruit entwined with dark and thyme herbs and complexing stalk-like nuances and hints of earth and game. The flavours are mouthfilling, and the fruit is supported by fine-grained tannin extraction and balanced acidity. The palate flows positively and carries to a light, lingering finish of cherry fruit and herbs. This is a rich, up-front Pinot Noir with dark cherry and berry flavours with savoury and thyme herb complexities on a fine-grained palate. Match with wild duck and pork, and roasted or grilled red meats over the next 5-6 years. Clones 113, 114, 115 and 5 from ungrafted vines, 22-24 y.o., from the ‘Carrick’ vineyard, Bannockburn, fully destemmed and indigenous yeast fermented to 13.5% alc., the wine aged 11 months in 18% new French oak. 400 dozen made. 18.0+/20 Nov 2017 RRP $75.00

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