Dry River Martinborough Pinot Noir 2012

Pinot Noir from New Zealand - Wairarapa & Wellington
Review Date : 08-Apr-2014
Very dark, deep, black-hued purple-red colour, lighter on rim. The bouquet is very fresh and youthfully aromatic with lifted primary fruits of raspberries, dark cherries and red plums, along with whole berry fermentation notes of dark red florals and confectionary. Medium-bodied, plush and juicy primary fruit flavours of dark raspberries and cherries show with lifted confectionary elements. The mouthfeel is fresh and lively with lacy acidity enlivening the fruit. Supple, fine-grained tannins underline the palate, and the wine flows with energy and vitality. The acidity carries the sweet, vibrant fruit to an elegant and sustained finish. This is an elegant, juicy, aromatic Pinot Noir with fine, supple tannins and bright acidity. Match with poultry and pork over the next 5-7+ years. Clones 5, 10/5 and some Dijon clones from the ‘Dry River Estate’, ‘Craighall’ and ‘Lovat’ sites, with whole bunch inclusion up to 20%, fermented to 12.5% alc., the wine aged 12 months in 20% new oak, mainly 300 L and 350 L hogsheads. 18.5/20 Apr 2014 RRP $83.50 Lighter, even ruby-red, but youthful in appearance, this shows softly full red berry fruit and red floral aromatics, revealing spice notes and herbs on bouquet. It’s an elegant wine for sure on palate, but the bright dark red fruit flavours explode and fill the mouth. Florals and spices show, as on nose. It just doesn’t have the extra layering and richness of warmer years, nor the sweetness, but this has a firm core and line that carries the palate, with the acid playing a role in its linearity. There’s plenty of structure for its size. This is a 6+ year wine for me. Fermented to 12.5% alc, with up to 20% whole cluster, aged 12 months in 20% new mainly 300 L and 350 L hogsheads. 18.5/20 Mar 2014 RRP $85.00

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