2009 Mohua (Peregrine) Pinot Noir Central Otago

SKU #1137011 Robert Parker's Wine Advocate

 Pale ruby-purple colored, the 2009 Mohua Pinot Noir gives notes of ripe cherries and red currant with underlying notes of bay leaf and moss covered bark. Medium bodied with crisp acid, it has a medium level of grainy tannins, decent concentration and a medium-long finish. Drink it now to 2014.  (10/2011)

Stephen Tanzer's International Wine Cellar

 Palish bright red. Lively, high-pitched aromas of cherry, raspberry, smoke and flowers. Nicely concentrated and complex, conveying a strong impression of solid soil-driven extract to go with its red fruit and smoke flavors. Sweet tannins are nicely supported by the wine's stuffing. The finish is classically dry and salty.  (10/2011)

Wine Spectator

 Ripe, juicy raspberry and cherry flavors are fresh and refreshing, with a great tangy acidity. Fresh herb and minerally sea salt details come in on the finish. Drink now through 2019. (Web-2012)

K&L Notes

Mohua is the second tier of acclaimed Peregrine Estate in Gibbston Valley, Central Otago. Fruit for this wine is sourced from estate holdings in the cooler Gibbston Valley as well as warmer sites in the Bannockburn sub-region. The wine has a great balance of bright, crunchy berry flavors from the cooler Gibbston site balanced with richer, fleshier, dark fruit from the warm 2009 vintage in other parts of the basin. This is pretty dense powerful Central Otago Pinot but with good lift and freshness.

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Price: $12.99
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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.