2011 Mount Edward "Morrison Vineyard" Pinot Noir Central Otago

SKU #1297206 94-95 points Raymond Chan

 Even ruby-red colour with garnet hues and some depth, a little lighter on the rim. This has a rich, deep and densely concentrated bouquet with aromas of savoury, dark-red cherry and berry fruits entwined with dark herbs and a layering of whole bunch stalk notes, red florals and the beginnings of secondary undergrowth complexities. Medium-full bodied, the palate has richly concentrated flavours of savoury dark cherry and berry fruits interwoven with herb and whole bunch stalk elements forming a rounded core. The palate unfolds undergrowth, red floral and nutty oak nuances that add complexity. The mouthfeel is fresh and vibrant with balanced lacy acidity, and the fruit supported by fine-grained tannin structure providing body and grip. The wine carries to a long, textured, savoury fruited finish. This is a concentrated Pinot Noir with a deep, rounded core of savoury red berry fruit with complexing secondary detail on a vibrant, fine-structured palate. Match with casseroles and slow-cooked game meat dishes over the next 5-6+ years. Dijon clone fruit from the ‘Morrison’ vineyard, Lowburn-Parkburn, vines first planted 1997, indigenous yeast fermented with 50% whole bunches to 13.5% alc., the wine aged 15 months in seasoned French oak.  (4/2017)

90 points Robert Parker's Wine Advocate

 Medium ruby with a hint of purple, the 2011 Morrison's Vineyard Pinot Noir gives lovely spearmint and cherry aromas with nuances of black soil and rose hip tea. The nice tight knit red berry palate has great concentration and chewy tannins, finishing long. (LPB)

Jancis Robinson

 Healthy ruby. Sweet, exotic fruit. Something rather tropical-fruit-like about these aromas but they are much more interesting and complex than most. Tight and disciplined without being too sweet. Long. (JR)  (3/2017)

K&L Notes

Winemaker's notes: "Vinified in a traditional fashion using open fermenters, hand plunging, natural yeasts and 15 months in French oak. Morrison vineyard grows a textural wine built around fine yet lean tannins and delicate fruits. This year we see the wine displaying perfumed aromatics of floral and herbal notes, a sinewy core of both red and dark fruits all over fine grained tannins. The 2011 vintage grew wines that are delicate, supple and long in length. This is not a big concentrated style but a more elegant and restrained wine showing balance, power and finesse. A wine that will reward cellaring 5-10 years minimum. No filtration or fining, deposits may form. Morrison Vineyard is a 12 ha property with a 7.5 hectare vineyard situated on Wanaka Road in the foothills of the Lowburn and Parkburn Terraces, first planted in 1997. The vineyard is comprised of two main soil types, schist based clay over gravels and fine loam over schist based alluvial gravels, elevation 220m. The vineyard is planted with a mixture of the Dijon Pinot Noir clones and cropped at an average of 35 hectolitres per hectare. Farmed using bio-gro certified organic practices."

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Price: $34.99

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Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 7/19/2017 | Send Email
Compared to the Muirkirk vineyard, this bottling shows more juicy aromas, with a bright and slightly pungent quality. Flavors of cranberry and pomegranate are high toned, and framed by mellowing (though still firm) tannins. This is delicious Pinot Noir that is beginning to open up and sing. I see why Duncan chooses to re-release these from time to time!

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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.
Alcohol Content (%): 14