- New Zealand
- Pinot Noir
- ABV 14
- Zalto Denk'Art Burgundy Glass
18.5 Points – Raymond Chan “Moderately deep ruby-red with a hint of garnet, lighter on the rim. The nose is rich and deep with aromas of plum, dried cherry, liquorice, herb, autumn leaves and savoury elements. Medium-full bodied, aromas of plum and dried cherry interweaved with dried raspberry hold a savoury edge, unfolding dried herb, autumn leaves, liquorice, mushroom and cedar. The wine shows concentration with a depth of flavour and a long linger, carrying fine cinnamon and nutmeg spices. The ripe and velvety tannins flow along smoothly with power and rich flavours. This readily aged Pinot Noir shows a rich, ripe palate with excellent concentration, depth, and a savoury lingering finish. Match with smoked duck and roasted lamb shoulder over the next 5 years. Fermented with 10% whole bunches, cold soaked for 1 week, then fermented naturally, post-ferment maceration for a week approx. Aged in French oak barriques, 30% new oak for 18 months.”
Pegasus Bay Aged Release Pinot Noir 2013
Waipara, New Zealand
Due to its protection from cool, Pacific breezes from the east by the Treviotdale Range and it’s gravel soils with large, heat radiating stone, Waipara has an unusually long ripening period with warm days and cool nights. These conditions promote a high level of ripening, with grapes that are intensely flavoured.
Pegasus Bay have a strong belief in minimal intervention and sustainable vineyard practices and is an accredited member of the NZWG sustainable viticulture program, employing completely natural methods of disease and pest control and clarify their wines by natural settling. Awarded the highest 5 star “outstanding” rating by Robert Parker and considered by Neal Martin as “one of New Zealand’s best producers” they have received countless praise and high ratings by the critics.
Their Chardonnay is produced using traditional Burgundian winemaking methods, fermented in large oak puncheons, 70% of which are old so as not to impart too much oak flavour, followed by a further 12 month maturation. Their estate
Pinot Noir is produced from various blocks that were harvested at different times to give varied fruit profile which are individually fermented and matured separately for 22 months in 40% new oak barriques made by Burgundian coopers.
The Prima Donna is only made in exceptional years from the best barrels of the oldest vines. They also produce sensational Riesling, the Bel Canto Riesling is produced from bunches that have been affected by at least 30% Botrytis which maxi... mises the intensity of flavour and concentration.
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