TerraVin Marlborough Pinot Noir 2012

Pinot Noir from New Zealand - Marlborough
Review Date : 17-Jun-2016
Garnet-red colour with some depth, lighter edged. The bouquet is intense and penetrating with a concentrated heart of dark red and black-red berryfruit showing some secondary development notes of dried herbs and suggestions of undergrowth, but lifted by ethereal floral fragrances that emerge with aeration. Medium-bodied and well-proportioned, this has a tight and concentrated core of dark-red berryfruit entwined with savoury dark herbs and secondary dried herb elements. The palate has linearity and is carried by a firm-textured core with integrated acidity that enlivens the fruit sweetness. The wine leads to a firm, lingering finish of savoury red fruits and dark herbs. This is well-concentrated Pinot Noir with savoury dark red berry fruits and herbal notes and a firm core and line. Match with slow-cooked game meats, casseroles and semi-hard cheeses over the next 5 years. Fruit from 68% ‘Calrossie’, southern Wither Hills, 15% ‘Cowley’, Ben Morven and 6% ‘Eaton’, Omaka sites, hand-picked, destemmed and indigenous yeast fermented to 13.0% alc., the wine aged 12-16 month in 22% new French oak barriques. 18.0+/20 Jun 2016 RRP $40.00 Dark ruby-red colour with some depth and lighter garnet hues on rim. The nose is firmly concentrated and solid in presentation with full aromas of savoury dark red berry fruits complexed by dried herb and secondary undergrowth notes. The fruit is lifted by red floral elements. Medium-full bodied, the palate is rich, plush and soft in density with well-packed flavours of savoury red berry fruits lifted by floral elements. Layers of dried herbs, undergrowth and a suggestion of game add interest. The mouthfeel is soft but well-structured with plenty of underlying extraction to match the fruit sweetness, carrying the savoury flavours to a long, solid and textured finish. This is a fulsome, solid and rich Pinot Noir with plenty of structure and complex, savoury red fruit. Serve with lamb, beef, venison and slow-cooked game meat over the next 5-6+ years. Clones 5, 114, 115, 667 and 777, 69% from THV, 28% from the ‘Cowley’ and 3% from the ‘Eaton’ sites, destemmed and indigenous yeast fermented to 13.0% alc., the wine spending 12-16 months in 22% new oak. 18.0+/20 Feb 2015 RRP $40.00

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