RECENT FEATURES




Black Cottage 2018 Marlborough Sauvignon Blanc and ‘Reserve’ Central Otago Pinot Noir
Forrest Wines 2018 Rosé, Sauvignon Blanc, Pinot Gris and Albarino, and 2015 Gruner Veltliner and Pinot Noir
The Hunting Lodge 2017 Pinot Gris, Marsanne Viognier and Chardonnay
Lake Chalice 2017 ‘The Falcon’ Pinot Gris, Chardonnay and Riesling, and Raptor Chardonnay
Matchbook Dunnigan Hills ‘Old Head’ Chardonnay 2016
Nevis Bluff 2017 Rosé and 2014 Pinot Noir
Summerhouse 2018 Marlborough Pinot Rosé and 2016 Hawke’s Bay Merlot
Valli 2018 Waitaki Riesling, 2017 Pinot Gris and 2017 Regional Pinot Noirs
Palacio de Oriente Rioja Tempranillo 2017
Locharburn 2018 Central Otago Pinot Rosé and Pinot Gris
Tantalus 2017 ‘Cachette’, 2015 Merlot Franc, and ‘Voile’, ‘Evoque’, and ‘Ecluse’
Mount Dottrel Central Otago Pinot Noir 2011
Greystone ‘Thomas Brothers’ Waipara Pinot Noir 2016
Stoneburn Marlborough 2018 Sauvignon Blanc and 2016 Pinot Noir
Mount Brown 2018 North Canterbury Sauvignon Blanc and Riesling
Zaria Hawke’s Bay Rosé 2018
Craggy Range ‘Prestige Collection’ 2016 Vintage
Morepork Northland Pinot Gris 2018
Julicher Estate and ’99 Rows’ Te Muna Pinot Noir 2015
The Winemaker’s Wife and The Lady Ranfurly Releases from Simon McGeorge
Mission ‘Barrique Reserve’ 2017 Chardonnay and Syrah, and 2016 Pinot Noir and Cabernet
Dashwood 2018 Marlborough Sauvignon Blanc and Pinot Gris
Black Cottage 2018 Rosé and Pinot Gris
Taiao Estate Bridge Pa Hawke’s Bay Releases
Sliding Hill Marlborough Pinot Noir 2016
// View More Featured Reviews

Featured Reviews




Misha’s Vineyard 2016 ‘Impromptu’ and ‘The High Note’ Pinot Noirs

22 August,2018

When Misha and Andy Wilkinson sought advice from Robin Dicey to plant a Pinot Noir vineyard in Central Otago, he suggested that white varieties also be planted. The 26 ha vineyard on Bendigo Station was planted over 2004, 2005 and 2007, with Sauvignon Blanc, Riesling, Pinot Gris and Gewurztraminer in the mix. This has proved to be fortuitous, as the aromatic whites from Misha’s Vineyard instantly gained recognition for their clarity and finesse. However 65% of the vineyard is planted to Pinot Noir, the variety that originally inspired the Wilkinsons. The clones in the ground are 4, 5, 6, 667. 777, 114, 115, and Abel, and to date they have made very high quality concentrated wines with plenty of structure, that can handle bottle age. Winemaker Olly Masters has sensitively managed the making of these Pinot Noir wines so that they have excellent balance. The premium wine is ‘The High Note’ and the reserve style wine is ‘Verismo’. In the more accessible style is the ‘Impromptu’, and just recently released was the ‘Cantata’. All are delicious and do as they have been crafted to do. Here, I review the 2016 ‘Impromptu’ and ‘The High Note’ Pinot Noirs. The 2016 Central Otago growing season was a warm one, and the wines I’ve seen are generally ripe and fruit expressive. www.mishasvineyard.comhttp://www.mishasvineyard.com

FEATURED WINES IN THIS REVIEW



Misha’s Vineyard ‘Impromptu’ Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago

18-/20

Moderately dark ruby-red colour with some depth, lighter on the rim with garnet hues. The nose is full and up-front with solid and well-packed aromas of dark-red berry fruit entwined with a layer of dark herbs with some whole bunch stalk elements, unfolding some earthy complexities. This has depth and a degree of aromatic robustness. Medium-full bodied, the palate has sweetly rich flavours of dark-red berry fruit melded with dark herbs, liquorice elements and hints of whole bunch stalk elements. The flavours are succulent and harmonious, and form a rich, rounded core with very good depth. The fruit is supported by supple, fine-grained tannin extraction and the wine flows with good energy from background acidity. The wine carries to a rich finish. This is a rich, succulent and harmonious Pinot Noir with solid flavours of dark-red berry fruits, dark herbs and liquorice on a supple palate. Match with casseroles and game meat dishes over the next 4-6 years. A blend of 38% clone 667, 36% 6, 13% 113 and smaller amounts of Abel, 5 and 114, indigenous yeast fermented with 32% whole bunches to 14.0% alc., the wine spending 24 days on skins on average and aged 11 months in 21% new 300 L French oak barrels. 890 dozen made. 18.0-/20 Aug 2018 RRP $30.00

Misha’s Vineyard ‘The High Note’ Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago

19-/20

Moderately deep ruby-red colour with garnet hues, lighter on the rim. The nose is vibrant in expression with fragrant, near ethereal aromas of red berry fruits finely interwoven with lifted red florals and perfumes, subtle notes of dark herbs, unfolding liquorice and spice elements from the core. The aromatics are refined and beautiful. Medium-full bodied, the palate is elegant in proportion with very good depth and intensity of aromatic red berry fruit along with a red floral array, dark herbs and a suggestion of whole bunch stalk elements. The palate is poised, with sweet and rich fruit underlined by fine-grained flowery tannin extraction and soft, lacy acidity. The palate core flows with linearity leading to a long and sustained, elegant finish. This is a beautifully elegant and aromatic Pinot Noir with sweetly rich red berry fruits and fragrant florals on a refined palate structure. Serve with poultry and pork over the next 6+ years. A blend of 50% clone 5, 28% 777, 21% 667 and 11% Abel, indigenous yeast fermented with 20% whole bunches to 14.0% alc., the wine spending 24 days on skins on average, and aged 11 months in 33% new 300 L French oak barrels, then given another 7 months in barrel and tank. 19.0-/20 Aug 2018 RRP $45.00

Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny