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Featured Reviews

Nevis Bluff 2017 Rosé and 2014 Pinot Noir

19 September,2018

Nevis Bluff is the wine business of Graham Wilkinson, and Merrill and John Holdsworth who were among the original shareholders of a vineyard established in the Gibbston Valley in 1993, but now base their wines from their ‘L’Attitude’ vineyard in the Pisa sub-region near Cromwell. Nevis Bluff are ‘Pinot Specialists’ as their wines are based only on Pinot Gris and Pinot Noir. The wines are made by Dean Shaw at the Central Otago Wine Co. Here, I review the 2018 Pinot Noir Rosé and 2014 Pinot Noir the latter wine I've reviewed earlier.


Nevis Bluff Central Otago Pinot Noir Rosé 2018

Rose from New Zealand – Nelson


Bright, deepish salmon-pink colour, a little lighter on the rim. The nose is fresh and firm with bright aromas of cherry fruit along with lifted red florals, subtle herb elements and a little mouthwatering chalky minerals. Dry to taste and medium-full bodied, the palate has vibrant and bright, luscious fruit flavours of cherries and raspberries, along with some lifted florals melded with a little confectionary. The mouthfeel is lively with fresh acidity and the wine flows with good energy along a fine line with some underlying alcoholic power. The flavours carry to an elegant finish of fresh cherries. Fresh, firm and mouthwatering on the nose, this dry rosé has luscious and vibrant cherry and raspberry fruit with floral and confectionary lift on a palate with some power. Serve as an aperitif, with antipasto and tapas over the next 2 years. Clone 6 Pinot Noir fruit destemmed and given 4 days on skins and fermented in stainless-steel to 13.5% alc. and 1 g/L RS, the wine aged 3 months on lees. 17.0+/20 Sep 2018 RRP $29.95

Nevis Bluff Central Otago Pinot Noir 2014

Pinot Noir from New Zealand – Otago


Even garnet-red colour with some depth and a little bricking on the edge. The bouquet is elegantly proportioned with tight and finely concentrated aromas of dark-red cherry and berry fruit, with refined floral lift and a piquant note of dried herbs with subtle secondary earthy detail emerging with aeration. Medium-full bodied, the palate is elegant and finely bound with red cherry and berry fruit harmoniously entwined with some savoury secondary dried herbs along with red florals. The wine flows smoothly and seamlessly and is carried by some underlying alcoholic power to a lingering finish of red cherries and dried herbs. This is an elegant and refined, tightly bound Pinot Noir with red cherries, subtle savoury secondary development and dried herbs. The fruit has richness and is balanced by fine tannins. Match with wild duck or pork over the next 4 years. Clones 5, 6, 115, 10/5, 667, 777 and Abel, fermented with 30% whole bunches to 13.0% alc., the wine aged 10 months in 25% new French oak. 17.5/20 Sep 2018 RRP $44.95

Even ruby-red colour with garnet suggestions and a lighter rim. This has a full and softly packed nose that blossoms in volume, and builds in depth to show savoury dark-red berry and cherry fruit integrated with layers of soft thyme herbs, earth and whole bunch like stalk perfumes. Medium-bodied, the palate possesses soft and gently mouthfilling flavours of savoury red cherry and berry fruit entwined with dried herb and stalk notes and earthy complexities. The fruit is underlined by fine-grained tannin extraction and structure lending a dry, textural mouthfeel. The acidity is fresh and lacy and the wine carries to an elegant, light savoury flavoured finish of red cherry fruit and herbs. This is a gently mouthfilling Pinot Noir with complex savoury dark-red cherry and dried herb flavours, and a dry, fine-textured palate with fresh acidity. Match with coq au vin and casseroles over the next 5 years. Clones 115, 5, 667 and 777, hand-picked, the fruit fermented with a portion of whole bunches to 13.5% alc., the wine aged 10 months in 17% new French oak barrels. 17.5+/20 Oct 2016 RRP $45.00
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