Martinborough Vineyard ‘Home Block’ Martinborough Pinot Noir 2013

Pinot Noir from New Zealand - Wairarapa & Wellington
Review Date : 09-Jun-2017
Deepish red colour with a little garnet, slightly lighter on edge, The bouquet is full and already complexed with layers of savoury dark-red berry fruits entwined with dried herbs and subtle whole bunch stalk notes, unfolding earthy and nutty elements. This has depth and intensity, revealing lifted new oak suggestions in the glass. Fullish bodied, the palate is fulsome and rounded, with real depth, density and weight. This has attractive layers of savoury dark-red berry fruits, dried herbs, subtle whole bunch suggestions and nutty oak. Game notes add to the complex range of flavours. The fruit is supported by good structure and grip, with good acidity enhancing the richness and lending vitality. The wine carries to a very long savoury raspberry-fruited finish. This has put on weight and will develop more over the next 5-8 years. Hand-picked fruit from the company’s oldest vines on the Martinborough Terrace, clones, 51% Abel, 31% clone 5, 17% 10/5 and 1% Dijon, indigenous yeast fermented with 20% whole bunches to 13.5% alc., the wine spending 24 days average on skins and 12 months in 31% new French oak. 19.0-/20 Jun 2017 RRP $64.00 Even ruby-red colour, with slight purple hues, a little lighter on the rim. This has an elegant and refined, ethereal bouquet unfolding aromas of dark-red berry fruit harmoniously layered with savoury dark herbs, lifted red florals and nutty, cedary oak forming a tight core. An array of fruit and floral fragrances emerge with aeration. Medium-full bodied, the palate is refined and elegantly presented with a tightly bound heart, revealing flavours of dark-red berry fruits, savoury herbs and aromatic florals, along with notes of spice, nutty oak. The mouthfeel features fine-grained, flowery tannin extraction and integrated, soft acidity, the wine with a smooth, velvety flow, leading to a refined, tightly bound, bright aromatic finish of spices, florals and herbs. This is an elegant and refined Pinot Noir with ethereal red berry fruit and floral flavours on a tight, fine-grained and velvety palate. Serve with poultry and pork dishes over the next 6+ years. Hand-picked fruit from the company’s oldest vines on the Martinborough Terrace, clones, 51% Abel, 31% clone 5, 17% 10/5 and 1% Dijon, indigenous yeast fermented with 20% whole bunches to 13.5% alc., the wine spending 24 days average on skins and 12 months in 31% new French oak. 18.5+/20 Oct 2016 RRP $68.00

SUBSCRIBE
Latest wine reviews, news, events and more. 🍷
We respect your privacy.