2012 Cloudy Bay Pinot Noir Marlborough (Elsewhere $50)
2012 was a fairly cool vintage in Marlborough but there is certainly no lack of ripeness in this fine, elegant pinot noir. The wine has appealing density, and a sinewy texture with red cherry, spice, mineral and a hint of dried herbs and licorice. (Bob Campbell MW - Gourmet Traveler Magazine)
Intense, sumptuous and wonderfully perfumed with dark plum, black cherry, a hint of violets and an appealing gamey, savoury palate. Long and complex, hinting at it’s potential. The texture is seductively silky, blanketing a spine of fine tannins. (BC)
A pinot noir that is subtle and complex with dried strawberry, cedar, nut and light meat character. Full to medium body with hints of chocolate, wet earth and mushroom. Such balance and finesse here. (JS)
Wine & Spirits
A cool season in the southern Wairau Valley produced this fresh and floral pinot. Its black cherry depths of flavor feel fattened up by the tannins, which carry hints of white tea along with a touch of caramel richness. With the clean lines of a Marlborough pinot, this is targeted at grilled salmon or apricot-glazed roast pork.
Elegant, with pure, plush raspberry coulis and cherry flavors at the core, gaining momentum as the layers of clove, pine, lavender and red licorice come in. Exhibits power on the finish. (MW)
Stephen Tanzer's International Wine Cellar
Good medium red. Plum and strawberry aromas are complicated by herbs, smoke and earth. Supple and fine-grained, with slightly herb-edged flavors of strawberry, raspberry, chocolate and flinty minerality. Conveys good clarity and a restrained sweetness, with a building savory character in the mouth. Finishes with smooth tannins and a repeating herbal quality. A well-made pinot of moderate depth and intensity. (ST)
Winemaker's Notes: "Appealing at once, the nose of our Pinot Noir 2012 is ripe with plum, aromatic spice and red florals. The palate is focused with a savoury architecture; bittersweet chocolate, dark fruit and spice play with leather and hints of earthiness. Chalky tannins linger on a persistent finish. We particularly enjoy our 2012 pinot noir with soy glazed bbq pork ribs and confit of duck leg. Grapes for this wine were sourced from carefully selected sites located within the southern Wairau Valley including our Mustang and Barracks vineyards. The soils have a clay base with aged alluvial gravels that provide good drainage. This soil structure allows a relatively consistent availability of water to the vines through the summer months, minimising water stress to the pinot noir vines. Our vines are all pruned and trained to a two-cane, vertically shoot positioned canopy with an average yield of 5 tonnes/hectare."