Grape Variety: 100% Pinot Noir

Growing Region: Parkinson Block & Old Cemetery Block vineyards, Martinborough, New Zealand

Owner / Chief Winemaker: Roger Parkinson

TASTING NOTE:
Martinborough has been slightly forgotten by New Zealand Pinot Noir enthusiasts (un-intentionally I'm sure) - with every wine publication talking about all the new areas being planted. But where it all began in NZ - they have been quietly producing some of the world's best examples of Pinot Noir. So after recently tasting this wine, I thought it best to share.

As the fruit came in, it was de-stemmed only. Then it underwent a period of cold maceration prior to fermentation, and with a total maceration time of between 18-21 days. Malolactic fermentation occurred in barrel, a selection of tight-grained French oak barriques (25% new) was used, with approx 18 months in barrel, and the wine as per normal was bottled unfined and unfiltered, which adds to the mouth feel and ageing potential.

The wine has a deep red / purple colour. The bouquet is rich, succulent and powerful; this Martinborough Pinot Noir is showing dark berries and fresh spice flavours, which carry through onto the palate. A dry, full bodied wine, with well integrated silky tannins and subtle, refined oak from good barrel selection and maturation. Serve at 16-18C.

CELLARING POTENTIAL:
Drinking well this coming season; and will age for another 4-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with a wide range of game dishes, particularly lamb, rabbit and duck, enjoy.

Consistently one of NZ's Best Pinot Noirs.