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Featured Reviews




Three Miners Central Otago Pinot Noir 2016

14 June,2018

Three Miners is the Alexandra winegrowing venture of Paul and Kirstin Wright, Paul formerly a quantity surveyor and Kirstin a research scientist at Lincoln University. They acquired the 16.8 ha vineyard in the Earnscleugh Valley in October 2014. The vineyard was established by Jeff Price and Julie Mitchell, who planted Pinot Noir, adding more Pinot Noir in 2002, then Pinot Gris Riesling and Gewurztraminer in 2003. They further added Pinot Gris again in 2007 and 2009. The Pinot Noir clones employed are 10/5, 5, 6, 7,114, 115, 667, 743, and 777. The label is named after Thomas Oliver, Joseph Knowles and James Simmondswho were pioneers in the district during the gold rush of the 1860s. The Wrights have Gary Crabbe as their viticulturist and Pete Bartle of VinPro as their winemaker. Here, I review the 2016 Pinot Noir. www.threeminers.com

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Three Miners Earnscleugh Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago

17+/20

Light ruby-red colour with dark purple hues at the heart, lighter on the rim, and youthful in appearance. The nose has a slender but firmly packed core of vibrant, primary, dark-red cherry fruit entwined with violet and dark-red florals, some dark herbal elements and a hint of liquorice. This is fragrant and has a pretty aromatic lift. Light-medium bodied, the palate has an elegant heart of sweet, vibrant and uncomplicated dark-red cherry fruit along with an array of violet and red florals with some dark herb nuances. The fruit is fresh and lively and is lifted by fresh, lacy acidity which enlivens the mouthfeel. The fruit is underlined by light, supple tannins, which enable approachability, but has sufficient structure to carry the wine to a light, nuanced finish. This is an attractive and pretty, elegant Pinot Noir with vibrant cherry and floral flavours on a fine-grained, supple palate. Match with antipasto, tapas, tuna and salmon, or Asian cuisine over the next 3-4 years. Hand-picked fruit, clones 777, 115 and 114, destemmed and fermented to 12.6% alc., the wine aged 10 months in 29% new French oak barriques. 17.0+/20 Jun 2018 RRP $38.00

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