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Featured Reviews




Tongue in Groove ‘Cabal’ Pinot Noir 2015

18 June,2018

Tongue in Groove is the Waipara Valley based winegrowing venture of six partners, with the high profile Angela Clifford specialising in marketing and Lynnette Hudson as the winemaker. Since their first release of wines from the 2011 vintage, they have made a considerable impact on the market with the quality of the wines, and their adventurousness of style. I’ve enjoyed the Riesling, Chardonnay and Pinot Noir wines, and the ‘Little Stomper’ orange wine. A couple of vintages ago, we caught up with winemaker Lynnette Hudson at the Muddy Water facility where she makes the Tongue in Groove wines and she was revelling in her work, and you could tell that there would be fascinating wines on the way! Lynnette has a great reputation for her wines. Here, I review the 2015 ‘Cabal’ vineyard Pinot Noir, the third year a single vineyard Waipara Valley Pinot Noir has been made. www.tongueingroove.co.nz

FEATURED WINES IN THIS REVIEW



Tongue in Groove ‘Cabal Vineyard’ North Canterbury Pinot Noir 2015

Pinot Noir from New Zealand – Canterbury & Waipara

19-/20

Full, even, dark ruby-red colour, a little lighter on the rim. The bouquet is softly full and deeply packed with concentrated aromas of savoury dark-red berry fruit with notes of dark plums interwoven with a layer of complexing dark and dried herbs with a lifted whole bunch stalk perfume element, some earth and mushroom and a suggestion of game. This has detail and plenty of complexity. Medium-full bodied, the palate has rich and mouthfilling, sweet and luscious flavours of savoury dark-red berry fruit along with notes of dark and dried herbs, some whole bunch stalk lift, unfolding earthy and undergrowth elements. The flavours are fulsome, but balanced by fine-grained flowery tannin extraction and soft, integrated acidity. The wine carries to an elegant finish. This is a rich, sweet-fruited Pinot Noir with complex savoury dark-red berry flavours with herbs, whole bunch and earth on a fine-grained palate. Serve with coq au vin, casseroles ans slow-cooked game meat over the next 6+ years. Fruit from the ‘Cabal’ vineyard, indigenous yeast fermented with 40% whole bunches and a portion of whole berries to 13.5% alc. the wine aged 16 months in 25% new French oak barriques. 19.0-/20 Jun 2018 RRP $45.00

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