The Hunting Lodge 2018 Marlborough Pinot Gris and ‘Home Block’ Sauvignon Blanc
Fernhook Marlborough Sauvignon Blanc 2018
Haha 2018 Hawke’s Bay Pinot Gris and Merlot
Raymond Chan Wine Reviews Recommences Service
Raymond in Hospital
Villa Maria ‘Seddon’ Marlborough Pinot Noir 2013
Saint Clair ‘Wairau Reserve’ Sauvignon Blanc 2018
Ribbonwood Marlborough Pinot Noir 2016
Paddy Borthwick 2018 Rosé, Riesling, Pinot Gris and ‘Falloon’ Pinot Noir
The Luminary and Pencarrow 2018 Pinot Gris
Theory & Practice 2018 Rosé and Pinot Gris, and Craft Farm 2017 Chardonnay and Pinot Noir, and 2016 Syrah
Wooing Tree Central Otago Pinot Noir 2016
Hancock & Sons 2018 ‘Lillies’ Rosé and Chardonnay
Mondillo 2016 Pinot Noir and 2018 ‘Nina’ Late Harvest Riesling
Neck of the Woods Hawke’s Bay Chardonnay 2017
Mud House 2018 Central Otago, 2017 ‘The Narrows’ and 2016 ‘Claim 431’ Pinot Noirs
Italian Selection from Macvine International
Gladstone Vineyard and 12,000 Miles 2018 Releases and 2016 ‘Sophie’s Choice’
Moy Hall Martinborough Rosé, Sauvignon Blanc, Pinot Gris and Pinot Noir Releases
Summerhouse ‘Monarch’ Marlborough Pinot Noir 2015
Haha Hawke’s Bay Syrah 2018
Framingham 2018 Sauvignon Blanc, 2017 Classic Riesling, 2018 Select and Noble Rieslings, and 2017 Pinot Noir
Rojo ‘Gran Rojo’ Tempranillo Rosado 2017
The Hunting Lodge 2018 Marlborough Sauvignon Blanc and Albarino, and 2018 White Mischief
Forrest 2017 and 2016 Gruner Veltliner, 2014 Chardonnay, and John Forrest ‘Collection’ Pinot Noir 2013
// View More Featured Reviews

Featured Reviews

Misha’s Vineyard ‘The High Note’ Central Otago Pinot Noir 2015

19 April,2018

The first Pinot Noir to come from Misha’s Vineyard on Bendigo Station in Central Otago was the 2007 ‘The Audition’ which led directly to the premium ‘The High Note’ Pinot Noir. and reserve-styled ‘Verismo’ Pinot Noirs from the 2008 vintage. Until recently, the Pinot Noir wines appeared to come second to the brilliant aromatic bottlings, but the latest Pinot Noirs have come into their own. The bony soils of the vineyard, while ideal for producing whites of sheer elegance and detail, gave Pinot Noirs of considerable structure, which is a positive for cellaring, but more problematic for accessibility. Winemaker Olly Masters has worked closely with the viticultural team, and in winemaking to moderate the firmness of the tannins in Pinot Noir. This, he is doing, but along the way, he has made some excellent wines with the ability if not requirement of aging. Misha’s latest releases of Pinot Noir including the ‘Impromptu’ and ‘Cantata’ show that suppleness is becoming a trait of the Pinot Noirs (click here to see my reviews). The reds are increasingly successful in the market, necessitating the release of the 2015 ‘The High Note’ Pinot Noir, just 9 months after the release of the 2014. It is one of the most elegant ‘The High Note’ Pinot Noirs to date. Here is my review of the new wine.


Misha’s Vineyard ‘The High Note’ Central Otago Pinot Noir 2015

Pinot Noir from New Zealand – Otago


Light ruby-red colour with a little depth and slight purple hues, paler on the edge. The nose is elegant in proportion, with restrained, ethereal aromas of dark-red cherry and berry fruit forming a tight core. The fruit is melded with fine dark herb and dark-red floral detail, unfolding nuances of raspberry liqueur. Medium-full bodied, the palate has beautifully refined and succulently sweet flavours of dark-red cherry and berry fruit along with subtle notes of raspberries, lifted by dark-red florals and complexed by nuances of dark herbs. The palate unfolds nuances of spice and liquorice, and the flavours are supported by very fine-grained, flowery tannins with balanced acidity. The winer carries to a long and elegant, fragrant and nuanced finish. This is a beautifully refined and fragrant Pinot Noir with dark-red cherry, berry and raspberry fruit along with lifted florals on a fine-featured palate. Serve with poultry and pork, and with beef and lamb dishes over the next 6+ years. Hand-picked estate grown fruit, a blend of 27% clone 667, 22% each clone 5 and 777, 20% clone 114 and 10% Abel, indigenous yeast fermented with 20% whole bunches to 14.0% alc., the wine spending 24 days on skins the wine aged 18 months in 33% new 300 L French oak hogsheads. 18.5+/20 Apr 2018 RRP $45.00

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