Palliser Estate Martinborough Pinot Noir 2013

Pinot Noir from New Zealand - Wairarapa & Wellington
Review Date : 27-Jul-2015
Dark ruby-red with a lightly lighter edge. This has an elegantly concentrated nose with ripe dark red berry fruits along with fine floral perfume and lift. The aromatics grow in concentration and depth, but the proportion remains stylish. Medium to medium-full bodied, the sweet juiciness on palate is a highlight. Ripe dark berry fruits, florals, plums, still primary, with the subtlest savoury line of complexities. The extraction supports the fruitiness and this has vitality and vibrancy, keeping the sweetness in balance. 19.0-/20 Jul 2015 RRP $48.00 Moderately deep ruby-red colour. This is tight and concentrated on nose with rich, ripe red berry fruits and some noticeable toasty oak, matching the fruit depth. Excellent aromatics here. On palate, lovely sweet, ripe dark red berry fruits, quite luscious, with excellent concentration and density. Ripe tannins, substantial but supple too. The primary nature of the fruit and vibrancy promises much. Oaking is more harmonious on palate. This has it all in a modern style. 6-8 years Indigenous fermentation to 14.0% alc., 15 days on skins total, 40% whole bunch and 27% new oak. 19.0/20 Oct 2014 RRP $50.00 Full, dark, deep ruby-red colour with youthful purple hues. The nose is very fresh and tightly concentrated with finely present aromas of ripe dark raspberry and cherry fruit with violet and red floral detail that grows in perfume and lift. Medium-full bodied, the palate is elegantly proportioned with beautifully concentrated and succulently sweet flavours of raspberries and dark cherry fruit, with the oaking and whole cluster componentry is very integrated and unobtrusive. The fruit richness is balanced by very fine-grained tannin extraction and ripe acidity which allows the fruit the feature, carrying the flavours to a very long and sustained, aromatic finish. This is an elegant and refined Pinot Noir with succulent fruit, stylish tannin extraction and a very long finish. Match with poultry, pork and lamb dishes over the next 7-9 years. Fruit from the company’s ‘East Base’ and ‘Clouston’ vineyards, clones 115, 667, 777 and Abel from 14-15 y.o. vines, with 3 y.o. Abel clone fruit, indigenous yeast fermented with approx. 37% whole cluster to 14.2% alc., the wine spending on average 15 days on skins, and aged 10 months in 23% new French oak. 18.5+/20 May 2014 RRP $54.00

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