Greywacke Pinot Noir 2016
AT FIRST SIP- Boysenberry and grilled plums intermingle with lavender and olive tapenade. Very fragrant and juicy on the nose before broody savoury notes creep in of anise and cedar. The palate is lead with roast beetroot, sage and melt in your mouth lamb. Tannins are svelte, providing lovely structure and spice to the lengthy finish. AFTER A FEW-Slow cooked meat eaten with a spoon only.
AT FIRST SIP- Boysenberry and grilled plums intermingle with lavender and olive tapenade. Very fragrant and juicy on the nose before broody savoury notes creep in of anise and cedar. The palate is lead with roast beetroot, sage and melt in your mouth lamb. Tannins are svelte, providing lovely structure and spice to the lengthy finish. AFTER A FEW-Slow cooked meat eaten with a spoon only.
About This Wine
The best Pinot Noir in Marlborough tends to come from the Southern Valleys, where the Yarrum Vineyard is situated. This sub-region possesses loess soils made up of clay-loams and various gravels. The Yarrum vineyard is planted with a m ixture of Pinot Noir clones (mostly Dijon 115, 777, 667) with some UC Davis clones in smaller parcels. Each clone was kept seperate and treated as its own wine before blending and bottling.
The grapes were hand harvested, mostly de-stemmed and went into open top fermenters. Roughly 30% of whole bunches were kept. After fermentation was complete (using indigenous yeast only), the wine was racked into French oak barriques (of which 30% were new). The seperate clone wines were aged for 11 months before being blended together for the final wine.
Reviews;
95 points James Suckling
"Impressive richness and concentration of brambleberry and black-cherry aromas and flavors here. The palate unfurls plenty of spicy and succulent fruit flesh with tannins that are nicely wrapped around the finish. This is all class. Drink or hold. *No. 33 Top 100 Wines of New Zealand 2018* " (12/2018)
94 points Bob Campbell
"Pleasingly aromatic pinot noir with red cherry, plum, violet, anise and a subtle grape stem flavour. A taut, vibrant, high energy pinot noir that is approachable now but promises to get more interesting with bottle development. "(6/2019)
91 points Robert Parker's Wine Advocate
"A bit less intense than the 2015, the 2016 Pinot Noir is nevertheless a lovely drink. A blend of fruit from primarily the Brancott and Omaka Valleys, it shows earthy, dark-fruited notes of black cherries and plums. It's medium to full-bodied, plush and velvety on the palate, with a long, vibrant finish. (JC) "(3/2019)
17+/20Jancis Robinson
"Mid purple. Toasty and smoky, bacon fat – some reduction. Brooding black fruit and spice. Intense blackberry and black-cherry palate fruit, with a firm, fine tannic backbone that isn’t close to ready. Spicy and long. (TJ)" (2/2019)
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