Red and black cherries, vanilla, spice, ripe strawberry and earth on the nose. On the palate, this is a bigger Pinot Noir in style, but the acidic tang and fine-grained tannins keep it balanced and lighter feeling. The red fruits are there, along with some herbal tea, red licorice and tart raspberry elements. The finish is long and silky. This is still fairly dense, enjoyable now, but would reward some mid-term cellaring. A versatile partner to food, you can enjoy with roast pork, rainbow trout or grilled portobellos.
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.
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.
The East Taratahi, or “Marion’s Vineyard”, sits on alluvial soil over top of ancient river gravel. These well-drained soils, as well as the climate, planting density and crop care, give extremely reduced yields of top quality grapes. Planted predominantly with Dijon clones of Pinot Noir, there are small plantings in advantageous sites of Syrah, Sauvignon Blanc and Pinot Gris.
Hand-selected and hand-harvested bunches from the best vines in the vineyard. Pommard 10/5 and Abel clones were used for structure and elegance. The wines were de-stemmed and hand-sorted before fermentation in temperature-controlled stainless steel. After fermentation, the wines are transferred to French oak barriques (35% new) for extended aging of 18 months before release.