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Moy Hall Martinborough Rosé, Sauvignon Blanc, Pinot Gris and Pinot Noir Releases

18 December,2018

Moy Hall Wines is the Martinborough venture of Phill and Carolyn McArthur who in 2015 purchased the 8 ha vineyard on Martins Road that was established in 1991. The vineyard has undergone replanting, in 2001 and 2005 with new clonal material. It was previously owned by Lintz Estate, then Burnt Spur and Martinborough Vineyard, where Phill has worked several years as assistant winemaker to Paul Mason. Phill has had a role supporting both Paul Mason and John Kavanagh at Te Kairanga under the Foley Wines for 2016 and 2017, but has stepped back to a more part-time role to concentrate on this venture. The varieties planted are Sauvignon Blanc, Pinot Gris, Riesling, Viognier, Pinot Noir and Syrah, and these have been used to make both varietal and style wines including rosé and noble rot bottlings. The Moy Hall wines are single vineyard wines, and the McArthurs have just opened a cellar door at the Martins Road site. The wines are made at local winery facilities. Here, I review a range of the new release wines; the 2018 and 2017 Rosé and Sauvignon Blancs, the 2017 Pinot Gris, and 2017 ‘Terrace’ and ‘Moy Hall’ Pinot Noir. www.moyhall.nz

FEATURED WINES IN THIS REVIEW



Moy Hall Martinborough Rosé 2018

Rose from New Zealand – Wairarapa & Wellington

18/20

Bright, very pale salmon-pink colour, lighter on the rim. The nose is fresh and taut with finely bound aromas of red cherry and strawberry fruit along with subtle notes of fresh herbs and red florals, and mouthwatering chalky minerals. The aromatics build in concentration with aeration. Dry to taste and medium-bodied, the palate has a rich and deep, rounded core of sweet strawberry and cherry fruit with hints of redcurrants and herbs. The mouthfeel is smooth in texture and flows seamlessly with soft acidity lending energy. Lifted red florals emerge as the wine carries along a very fine-textured, thirst-quenching line, leading to a lingering, finely concentrated finish. This is a taut, but seamless-flowing dry rosé with strawberry, cherry and curranty flavours on a refined, thirst-quenching palate. Serve as an aperitif, with antipasto and tapas over the next 2 years. A blend of 60% Pinot Noir, destemmed and fermented to dryness with 2 months aging on lees and 40% Syrah, half destemmed and half WBP, the wine at 12.0% alc. and 6.9 g/L RS. 2730 bottles made. 18.0/20 Dec 2018 RRP $28.00

Moy Hall Martinborough Rosé 2017

Rose from New Zealand – Wairarapa & Wellington

17.5/20

Bright, light salmon-pink colour with some depth and suggestions of peach hues, lighter on the edge. The nose is softly full with a deep and well-concentrated core with well-packed aromas of strawberry fruit with subtle notes of savoury cherries, redcurrants and herbs. The aromatics are rounded and accessible. Off-dry to taste and medium-bodied, the palate is elegantly proportioned with gentle and soft flavours of strawberries, currants and raspberries, along with subtle notes of fresh herbs and florals. The flavours are balanced and integrated, and the wine flows smoothly along a fine line with soft acidity leading to a gentle finish with soft, mouthwatering acidity. This is a softly integrated off-dry rosé with rich strawberry, cherry and redcurrant flavours on a light-textured palate with soft, mouthwatering acidity. Serve with Asian fare over the next 2 years. A blend of 50% Pinot Noir, given 12 hours skin contact and fermented dry and given 2 months on lees, and 50% Syrah, WBP and fermented to off-dry, the wine at 12.88% alc. and 8.5 g/L RS. 535 bottles made. 17.5/20 Dec 2018 RRP $28.00

Moy Hall Martinborough Sauvignon Blanc 2018

Sauvignon Blanc from New Zealand – Wairarapa & Wellington

18-/20

Bright, very pale straw colour, lighter on the rim. This has a very fine and tightly bound nose of passionfruit and white stonefruits along with fresh herb nuances, white florals and mouthwatering minerals. Dry to taste and medium-bodied, the palate is tightly bound and a little restrained in expression, but possessing a fine, concentrated heart of passionfruit entwined with white and green stonefruits, fresh herbs, and thirst-quenching mineral elements. The fruit is rich and sweet, and balanced by very fine-textured phenolics with fresh, bright acidity enlivening the mouthfeel. The palate is elegantly proportioned, and carries to a lingering finish. This is a taut and elegantly proportioned Sauvignon Blanc with passionfruit, stonefruit and thirst-quenching minerals on a fine-textured palate with bright acidity. Serve with Pacific Rim fare over the next 2 years. Hand-picked fruit, from 20 y.o. vines, destemmed and cool-fermented to 12.41% alc. and 2.5 g/L RS, the wine aged 4 months on light lees. 2638 bottles made. 18.0-/20 Dec 2018 RRP $25.00

Moy Hall Martinborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Wairarapa & Wellington

17.5/20

Bright, very pale straw colour, near colourless on the edge. The nose is full and broad with good volume of aromas of pungent passionfruit melded with green stonefruits and some green bean notes. The fruit has richness and is rounded in concentration, and is beginning to show a little secondary development. Dry to taste and medium-bodied, the palate has rich and succulent flavours of passionfruit, gooseberries and stonefruits, along with fresh herbs and some green bean elements. The fruit richness is enlivened by fresh acidity and the wine flows along a soft-textured line, leading to a lush finish with passionfruit and stonefruit flavours. This is a oft, luscious Sauvignon Blanc with flavours of passionfruit, gooseberries and herbs with green bean elements on a fresh palate with soft textures. Serve with salads and vegetables and Mediterranean fare over the next 2 years. Hand-picked fruit, from vines planted 1998, destemmed and cool-fermented to 12.48% alc. and 2.44 g/L RS, the wine aged 4 months on light lees. 1723 bottles made. 17.5/20 Dec 2018 RRP $25.00

Moy Hall Martinborough Pinot Gris 2017

Pinot Gris from New Zealand – Wairarapa & Wellington

16.5+/20

Bright, even, pale straw-yellow colour, lighter on the rim. The nose is light with fragrant aromas of white stonefruits and subtle white florals with hints of minerals and nutty suggestions. The aromatics build to show some depth and concentration. Dry to taste and medium-full bodied, the flavours are somewhat shy in expression showing white stonefruits, florals, a little honeysuckle and nutty hints. The flavours form a tight core, and the wine flows along light, phenolic-textured palate with integrated, fresh acidity, leading to a light, nuanced finish. This is a dry Pinot Gris with restrained flavours of white stonefruits along with subtle floral, honeysuckle and nutty notes on a tight core and light-textured palate. Serve with seafood and most white meat courses over the next 3+ years. Hand-picked fruit from 12 y.o. vines, 70% fermented in tank and aged 3 months on lees, 30% fermented in seasoned oak and aged 6 months on gross lees with some batonnage, the wine at 13.92% alc. and 3.68 g/L RS. 2166 bottles made. 16.5+/20 Dec 2018 RRP $28.00

Moy Hall ‘Terrace’ Martinborough Pinot Noir 2017

Pinot Noir from New Zealand – Wairarapa & Wellington

17.5/20

Ruby-red colour with some depth, a little lighter on the rim with a little garnet. The nose is fresh and firm with tightly bound aromas of dark-red cherry and berry fruit entwined with fresh herbs and red floral notes, underlined by subtle oak nuances. Medium-bodied, the palate is sweetly luscious with juicy and succulent flavours of red cherry and berry fruit with notes of fresh herbs unfolding lifted red florals. The fruit sweetness is enlivened by fresh, lacy acidity, and supported by light, supple tannin extraction. The fruit richness is the feature and the wine carries to a fresh and juicy, lingering finish. This is an elegant, lusciously juicy and sweet red cherry fruited Pinot Noir with notes of herbs on a fresh palate with light, supple tannins. Serve with salmon, tuna, poultry and pork over the next 3-4 years. Hand-picked fruit, clones 14, 115 and 777 from the terrace part of the vineyard, vines planted 2001-2005, indigenous yeast fermented with 10% whole bunches to 13.1% alc., the wine aged 12 months in 20% new French oak barrels. 4585 bottles made. 17.5/20 Dec 2018 RRP $35.00

Moy Hall Martinborough Pinot Noir 2017

Pinot Noir from New Zealand – Wairarapa & Wellington

18.5-/20

Even dark ruby-red colour, a little lighter on the rim with some garnet hues. The nose is gently full and deep with aromas of dark-red and black berried fruits entwined with dark herbs and subtle notes of whole bunch stalk perfumes and a layering of spicy, nutty oak. Medium-full bodied, the palate has firm and well-concentrated flavours of dark-red and black berried fruits melded with complexing nuances of dark herbs and subtle whole bunch stalk elements. Some savoury, spicy and nutty oak flavours add detail. The fruit is supported by fine, grainy-textured extraction and structure with integrated acidity. This has a firm, linear core that carries the wine to a sustained finish of dark-red and black fruits along with spicy oak. This is a firm and concentrated dark-red and black fruited Pinot Noir with herbs, and nutty oak on a well-structured, fine-textured palate. Match with lamb, beef and venison over the next 6+ years. Hand-picked fruit from the sloping rows of the vineyard, clones Abel, 5, ungrafted 10/5, 13 and 6, vines planted 1991-2001, indigenous yeast fermented with 15% whole bunches to 13.7% alc., the wine aged 13 months n 20% new French oak barrels. 1100 bottles made. 18.5-/20 Dec 2018 RRP $70.00

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