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Featured Reviews




Stewart Town ‘The Bounder’ Bannockburn Pinot Noir 2017

30 October,2018

Stewart Town is the 2 ha Bannockburn Central Otago vineyard of Doug Herbert and Kerry-Stainton Herbert. The vineyard on Pipe Clay Gully Road above the Bannockburn sluicings is planted to 6,000 Pinot Noir vines over clones Abel, 115, 667 and 5. Though owning a farm in Southland, Doug and Kerry live on the property. They had their first wine ‘The Bounder’ made in 2014, by Grant Taylor and Jen Parr. Last year, I reviewed the 2016 vintage which I rated 5-stars (click here to see). Here, I review the 2017. It too is an impressive wine, and shows the vineyard site which has some illustrious neighbours, is a favoured one. Kerry reports their vines hardly suffered any frost damage from the recent cold snap. www.stewarttownvineyard.co.nz

FEATURED WINES IN THIS REVIEW



Stewart Town ‘The Bounder’ Bannockburn Central Otago Pinot Noir 2017

Pinot Noir from New Zealand – Otago

19-/20

Dark, deep, ruby-red colour with a little garnet, lighter on the rim. The nose is full and voluminous with deep aromas showing a complex layering of savoury dark-red berry fruits with dark and dried herbs, brown spice notes and earth and some whole bunch stalk elements. This is bold, robust, rich and has plenty of interest. Medium-full bodied, the palate is sweet-fruited with rich favours of savoury dark-red berry fruits entwined with dark and dried herbs, earth and brown spices, and complexing whole bunch stalk elements. The fruit forms a solid and dense core and is supported by plenty of fine-grained supple tannin extraction lending mouthfeel and body. This has good power and drive, with a fine thread of acidity providing energy. The wine carries to a rich, fulsome, complex finish. This is a complex-layered, rich and fulsome Pinot Noir with ripe, savoury dark-red fruit, dried and dark herbs, spices and earth on a palate with plenty of structure and drive. Match with slow-cooked game meat and casseroles over the next 6-8 years. Pinot Noir fruit from the ‘Stewart Town’ vineyard, fermented with 33% whole bunches to 14.0% alc., the wine spending 30 days on skins and aged 11.5 months in 33% new French oak. 19.0-/20 Oct 2018 RRP$55.00

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