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. www.mishasvineyard.com


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