Featured Reviews




Terrace Edge Waipara Valley Pinot Noir 2016

23 July,2018

Pinot Noir is the main red variety at Terrace Edge, and is of extremely high quality, being a testament to the viticultural care of Pete Chapman and the careful winemaking by Gavin Tait at the Muddy Water facility. The 2016 growing season was an ‘extreme’ one, as Pete reports ‘mostly extremely dry’. The soil moisture as very low, but some rain in January ameliorated the situation. The Chapman family began harvesting Pinot Noir early with clone 5 on 24 March, but cooler autumnal nights slowed the ripening of the other clones. Due to the dry weather, the fruit remained in beautiful condition, enabling a long hang time to enable full ripening. "The berries had thick skins and vibrant fruit flavours” said Pete Chapman. The last pick of Pinot Noir was on 15 April. The Abel clone fruit stands out for its "generously ripe tannins”. Here, I review the 2016 Terrace Edge Waipara Valley Pinot Noir. www.terraceedge.co.nz

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Terrace Edge Waipara Valley Pinot Noir 2016

Pinot Noir from New Zealand – Canterbury & Waipara

19-/20
Darkish ruby-red colour with slight purple hues, lighter on the rim. The nose is soft and initially a little restrained in expression, but growing to show good depth and presence with a core of ripe, dark-red berry and cherry fruit with some raspberry liqueur notes, dark herbs and dark-red florals unfolding a hint of minerals. Medium-full bodied, the palate is rich and vibrant with sweet and spicy flavours of dark-red berry fruits that fill the mouth. The fruit has notes of dark-red plums and liquorice, entwined with florals and mineral elements, forming a deep, well-packed, ripe, rounded heart. The tannin are ripe and the structure balances the fruit sweetness with its extraction and grip. The wine flows positively to a fulsome, sweetly rich, lingering finish. This is a sweetly rich and ripe Pinot Noir with flavours of dark raspberries, with notes of liquorice, plums and dark herbs on a well-balanced and structured palate. Match with lamb, beef and venison over the next 6-7+ years. Hand-picked fruit, clones 5, 777, 667, 115, Abel and 10/5, fully destemmed and indigenous yeast fermented to 13.5% alc., the wine aged 12 months in 25% new French oak. Certified BioGro organic. 19.0-/20 Jun 2017 RRP $32.00
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