2011 Black Quail "Estate" Pinot Noir Bannockburn Central Otago (Elsewhere $40+)

SKU #1147940 95 points Bob Campbell

 A deliciously ethereal texture is the most remarkable feature of this soft and seductive Pinot Noir. Elegant rather than blockbuster style with plenty of power. Black cherry, plum, spice and a suggestion of liquorice and dark chocolate.

93 points James Suckling

 This looks quite spicy and complex, with saffron and Moroccan accents, some bright dark-cherry and plum fruits, and toasty oak tapped in deep. The palate has sheet-like tannins that are fine and ripe, and build evenly through a core of dark-plum flavor. Finishes with conviction and depth. Drink now.  (10/ 2014)

90 points Stephen Tanzer's International Wine Cellar

 Good bright deep red. Inviting aromas of black raspberry, mocha, sandalwood and underbrush are a bit Vosne-like. Nicely concentrated and silky, with good depth to the sweet raspberry, smoke, licorice and mocha flavors. Still a bit edgy on the back but I like this wine's stuffing and loamy dark raspberry soil tones. Finishes with dusty tannins and very good length. In a distinctly Burgundian style. (A second bottle, of equal quality, was broader and more pliant on the back end.)  (10/ 2013)

K&L Notes

What a stunning bottle of Pinot! It has a simply amazing combination of richness and decadence with brightness and finesse. This bottle really shows why so many people (including myself) believe the Central Otago in New Zealand is producing some of the world's finest Pinot Noir. This K&L exclusive Direct Import is grown on a tiny terrace vineyard directly overlooking the majestic Kawarau River as it surges out of the mountainous Gibbston Valley. The soil is a magic combination of metamorphic schist and heavy clay silts lending both power and minerality. The wine has lots of ripe dark brooding fruit, plum, dark cherry, forest berries and warm earth. The wine is also rich texturally with super fine silky tannins that beautifully caress the entire palate. As the rich fruit subsides on the finish this wine morphs again to express some of the typical gamey, earthy notes and the distinctive whiff of freshly picked wild thyme that distinguishes its Bannockburn origin. Lovely Pinot for heartier dishes like roast pork, duck and wild mushrooms. This tiny boutique property sits at the end of Felton Road and has some quite illustrious neighbors. Our Direct Import means we can offer this wine at ½ the price of some of its' competitors of similar quality. This is a serious deal not to be missed...when it's gone it's gone for good. (Ryan Woodhouse K&L NZ Wine Buyer)

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By: Jim Chanteloup |  K&L Staff Member  |  Review Date: 9/22/2014  | Send Email
The Black Quail is a new find for us and a continuation of great Pinot Noir coming from Central Otago. The bouquet shows opulent dark plum, black cherry, boysenberry, some Asian spice, damp earth and a hint of dried orange peel. On the palate, the wine is rich and full bodied with good acidity and refined tannins that are superbly balanced and lead to a long persistent finish. This is the first time for us bringing this wine to the States, but it won't be the last! If you haven't discovered the joys of New Zealand Pinot Noir, it's time to get in the game.

By: Sal Rodriguez |  K&L Staff Member  |  Review Date: 9/21/2014  | Send Email
Wow! Drink like you’re royalty! Wasn’t quite sure what I expected but this… this is like velvet slippers for your mouth! Dried flowers, perfume, and fruit lift plentifully out of the glass with just the slightest hint of forest floor. The palate is full of dark fruit offset perfectly by a hint of black pepper and finishes rather elegantly with lively fruit and lovely spices. There’s a new region on my radar for exciting, pure, poised Pinot Noir!

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 9/21/2014  | Send Email
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This wine gives a supple, lush entry onto the palate and then bursts into racing acidity, forming a vibrant and balanced wine. The flavors are smoky, brooding and savory while leaving an intense, mouth-coating aftertaste. A wine that really shows flash, sizzle and will make you start looking for your fork! Try this with prosciutto-wrapped pork tenderloin, or a classic guanciale-laden spaghetti carbonara and this wine's depth and flavor spectrum will be completed!
Drink from 2014 to 2018

By: Jason Marwedel |  K&L Staff Member  |  Review Date: 9/21/2014  | Send Email
Vineyard pedigree and tremendous winemaking are on full display in this delicious Pinot Noir! There is plenty of sappy sweet fruit to balance the bright acidity and fine tannin. Notes of exotic spice, sandalwood and earthy savor make this yet another example of fine Pinot Noir hailing from the Central Otago region.

By: Mellyn Craig |  K&L Staff Member  |  Review Date: 9/20/2014  | Send Email
It is wines like these that are putting New Zealand on the map! This Pinot Noir from Black Quail is so elegant, so complex, and so luxurious that the bottle will be gone before you know it. The aromas of dark fruit and spice carry on to the palate, and then wild herbs, underbrush, and spicy mineral notes carry on long after the wine has left your tongue. The mouth feel is silky smooth and balanced out with lively acidity. This wine will pair with many foods, but I am planning on serving this during the holidays when I make my mushroom, apple and herb dressing. Grab this before it’s gone!

By: Ryan Woodhouse |  K&L Staff Member  |  Review Date: 9/19/2014  | Send Email
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Beautiful rich Pinot Noir with a striking balance of pure dark fruit, exotic Asian spices, wild herbs and warm earth. An exquisite combination of power and precision with layers of soft fruit underlain with mineral and savory complexities. Silky smooth tannins and excellent length on the palate. This is primo Central Otago Pinot and a very attractive price!
Top Value!

By: Mike Barber |  K&L Staff Member  |  Review Date: 5/15/2014  | Send Email
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Just the one wine from this great vineyard--and their concentration shows. Across from the famous Felton Vineyard, the Black Quail vines produce dense and lovely Pinot Noir. This elegant bottle is full of earth, cinnamon, and soft, dark fruits that linger with every sip.
Drink from 2014 to 2019

Additional Information:

Varietal:

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.
Country:

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
Organic: