Dry River Martinborough Pinot Noir 2014

Pinot Noir from New Zealand - Wairarapa & Wellington
Review Date : 10-Dec-2015
Very dark, deep, black-hued ruby-red colour with slight purple hues on the edge. The nose is finely concentrated and tightly bound with aromas of black cherry and black-berried fruits entwined with black minerals and subtle dark herbs, and delicately complexing whole cluster stalk and stem perfumes. Black and dark red florals and a suggestion of toasty oak emerge with aeration. Medium-full bodied and elegantly presented, sweet and luscious fruit flavours of blackberries and black cherries are the feature and are melded with dark herbs and complexing stalk and stem whole cluster nuances, along with black minerals. The fruit sweetness is enhanced by fresh, lacy acidity, and the mouthfeel supported by refined tannin extraction. The palate is refreshing with the fruit sweetness balanced and driven by acid cut, and the wine carries to a long and sustained, supple-textured finish. This is an elegant and gently sweet Pinot Noir with subtle layers of complexity and fine tannin and acid freshness. Match with wild duck and pork over the next 5-6+ years. Predominantly clones 5 and 10/5 with some 115 and 777. 50% from ‘Craighall Block 6’, 25% Dry River Estate’, 15% ‘Lovat’ and 10% ‘Craighall Block 5’, fermented with under 30% whole bunches to 13.5% alc., the wine spending up to 17 days on skins and aged 12-13 months in 20% new 300 L and 350 L hogsheads. 18.5/20 Nov 2015 RRP $83.50 (Release price, March 2016)

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