Mount Dottrel Central Otago Pinot Noir 2010

Pinot Noir from New Zealand - Otago
Review Date : 07-Aug-2016
Full, even garnet-hued red with a little orange on the edge. The bouquet is soft and integrated with gentle volume, showing savoury red berry fruits melded with a layering of dried thyme herbs, along with secondary earth and tertiary undergrowth elements. The aromatics build in depth and density in the glass. Medium-bodied, the palate possesses light flavours of savoury red fruits entwined with thyme herbs, earth, game and mushroom notes. The acidity is integrated. Fine, drying tannin extraction prevails on the mid-palate and carries the savoury fruit, herb and game-like flavours to a dry-textured finish. This is a drying, textured Pinot Noir with savoury secondary red berry, herb and undergrowth interest. Serve with slow-cooked game meat, casseroles and semi-hard cheeses over the next 2 years. Pinot Noir clones 5, 6, 667 and 777 fermented to 14.5% alc., the wine aged 9 months in 30% new French oak barriques. Winemaker: Carol Bunn. 16.5/20 Aug 2016 RRP $39.99 Full, even, dark ruby-red colour with garnet hues on rim. The bouquet is elegant with dark red cherry and berry fruit aromas intermixed with fresh herbal notes and lifted by red florals, unfolding savoury earthy elements from the core. Medium-bodied and slender in proportion, the palate has a firm, concentrated core of dark red berry fruits entwined with savoury dried herb notes. The mouthfeel has fine, grainy tannins that carry the wine, providing a drying texture, and the palate has savoury acidity that lends liveliness to the flow. Secondary dried herb, undergrowth and mushroomy nuances emerge on the tight, dry finish. This is an elegant Pinot Noir with a firm, dry line with lively acidity and savoury dried herb nuances along with the red fruits. Match with coq au vin and casseroles over the next 3-4 years. 14.0% alc. 16.5+/20 Jul 2014 RRP $29.99

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