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Featured Reviews

Matahiwi ‘Holly’ Wairarapa Pinot Noir 2016

15 September,2017
With 80 ha of vineyards and a modern, well-equipped winery, Matahiwi Estate is one of the most significant wine producers in the greater Wairarapa. Proprietor Alastair Scott has had good success with the Sauvignon Blanc, Pinot Gris and Pinot Noir from the home vineyards, and the Chardonnay sourced from Hawke’s Bay. The wine are seen under the ‘Estate’ label, with an accessible ‘Mt Hector’ brand, and a flagship label named ‘Holly’ for Alastair’s daughter. The long-serving and talented Jane Cooper, winemaker since 2002 left last year to pursue other interests. It has just been announced that Miles Dinneen, former winemaker at Crossroads in Hawke’s Bay, and with over 20 years of experience and an excellent record of winning top medals at wine shows, has joined Matahiwi as chief winemaker. Already, he is busy finishing off the 2017 vintage wines. It will be very interesting to see what Miles will bring to Matahiwi. In the meantime, I review the 2016 ‘Holly’ Pinot Noir, arguably the company’s flagship, made by Jane Cooper and blended by her assistant Briony Carnachan.


Matahiwi ‘Holly’ Wairarapa Pinot Noir 2016

Pinot Noir from New Zealand – Wairarapa & Wellington

Even, dark ruby-red colour, a little lighter on the rim, youthful in appearance. This has a firm and elegantly concentrated nose with ripe dark-red and black cherry and berry fruit intermingling with spicy and savoury plum notes, liquorice and dark herbs, unfolding some nutty oak elements. Medium-bodied, the palate has a concentrated core which unfolds layer of flavour, to show dark cherry and berry fruits, spicy and savoury plums, liquorice notes, dark herbs and oak. The palate has good depth of flavour, opening the fill the mouth. The fruit is supported by fine-grained tannin extraction with integrated acidity, providing smooth drive and linearity, leading to a lingering finish of dark berry fruits, spiced plums and oak. This is a well-concentrated Pinot Noir with dark cherry berry, spiced plum and nutty, oaky flavours on a fine-textured palate. Match with lamb, beef and venison dishes and Middle Eastern fare over the next 5-7 years. Clones 667, 5, 777, Abel and 113 from the best parcels in the ‘Home’ vineyard, fermented to 13.5% alc., the wine spending 21 days on skins post ferment, and aged 10 months in approx. 35% new French oak barrels. 18.0/20 Sep 2017 RRP $38.99
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