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Estate Pinot Noir 2016
Schubert Wines
Region: Martinborough
Country:New Zealand
Awards

90-Cameron Douglas MW; 93-Bob Campbell MW; 19/20-Raymond Chan
Tasting Notes

Martinborough Pinot Noirs are amongst the world’s great examples, typically showcasing a vivid, pure fruit expression with ample weight and concentration. Schubert’s Estate Pinot adds Old World structure and savoury complexity. Expect lifted aromas of ripe red fruits, clove, star anise, leather and smoked meat. The palate is full and fleshy with a silky texture, soft tannins and vibrant acidity. Simply delicious!
Varieties

Pinot Noir—chiefly associated with the Burgundy region of France— is grown around the world, mostly in cooler climates. The grape’s tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, Pinot has the potential to develop more vegetal and earthy aromas that can contribute to the complexity of the wine. Thin skins and low levels of phenolic compounds lend Pinot to producing mostly lightly coloured, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging.
Region

An hour’s drive from New Zealand’s capital city of Wellington, at the southeastern tip of the North Island, lies Wairarapa, synonymous for many people with its famous sub- region, Martinborough. Home to 4% of New Zealand’s vines but 11% of its winemakers, Wairarapa’s estates tend to be small-scale and quality-obsessed. Low yields are the norm and exciting wines are the result – it is undoubtedly the North Island’s most exciting area for Pinot Noir, and a friendly rivalry exists between Martinborough and Central Otago in the south. The mountain range to the west creates a natural rainshadow making Wairarapa the driest region on the North Island. The wind is wicked and the climate harsh, resulting in small berries, thick skins and naturally low yields. The wines are vivid and pure, sometimes hedonistic. Thankfully, balance and subtlety is maintained due to the region possessing New Zealand’s largest diurnal temperature variation.
Vineyard

Kai Schubert and Marion Deimling, both Geisenheim University Viticulture & Oenology graduates, established Schubert Wines in 1998. Having worked with winemakers like Erni Loosen of Dr Loosen Estate (Bernkastel, Germany) as well as in various vineyards around the world, their dream had always been to search out the ideal place to plant and produce their true passion: Pinot Noir. They traveled through Oregon, California, Australia and parts of Europe, but it was not until arriving in Martinborough in the Wairarapa province of New Zealand that Kai and Marion felt they had found what they were looking for. In the spring of 1998, they acquired a small established vineyard in Martinborough and 40 hectares of bare land just north of Martinborough, at Dakins Road. Plantings from scratch followed in 1999 and 2000. Schubert’s philosophy is to craft wines of uncompromising quality that can stand alongside the finest in the world. 14 hectares of vines are closely planted in the traditional, European style and the unique Wairarapa climate produces low yields. Schubert Wines was quick to capture the attention of connoisseurs and critics alike for its alluring, internationally award-winning wines of outstanding character, complexity, balance and grace. 90% of the production is exported to 36 countries.
Winemaking

Hand-picked and careful selection of grapes. 100% destemmed, cold-maceration and fermentation in stainless steel vats. Left on “skins” for 3 weeks. Aged in used French oak barriques for 18 months.

Wine Type: Red

Variety: Pinot Noir

Classification: n/a

Orientation: n/a

Appellation: Wairarapa

Gradient: River Terrace

Soil: Tauherenikau shallow silt loam

Farming Practices: Sustainable farming.

Vinification: Hand-picked and careful selection of grapes. 100% de-stemmed, cold-maceration and fermentation in stainless steel vats.

Residual Sugar: n/a

Alcohol: 14.4

Malolactic: n/a

Botte Size: 750 ml

Acidity: n/a

Other Practices: Sustainable