2012 Giesen "The Brothers Reserve" Pinot Noir Marlborough (Previously $25)

SKU #1255642 93 points James Suckling

 Looking attractive and slinky in 2012, this has ample dark-berry and cherry fruits on offer, with a fine sheen of sappy undergrowth and oak spice. The palate's smoothly resolved with flowing, supple tannins that are drenched in bright berry flavor.  (10/2014)

90 points Bob Campbell

 Attractive Pinot Noir with red cherry, blueberry, spice and vanilla flavours. Fruit sweetness is perfectly balanced by gentle tannins that give a pleasantly drying finish.  (8/2014)

90 points Vinous

 Bright medium red. Perfumed aromas of strawberry, rose petal and spices. Juicy and intense, offering very good concentration to its brambly red berry and cherry flavors. Finishes with firm but smooth tannins and very good tactile persistence. (ST)  (9/2014)

90 points Wine Enthusiast

 The quality at the high end of the Giesen lineup has been steadily increasing over recent years. This is a supple, complete Pinot, combining brown sugar, black cherries and sous bois notes effortlessly into a medium-bodied wine with no hard edges.  (7/2016)

Jancis Robinson

 Light crimson. Some grunt and depth of flavour with real vitality, lift and sappiness. Beginning, middle and end to this wine.  (9/2013)

Wine Spectator

 Elegant, offering appealing peppery accents to the trim flavors of cherry and cranberry, with fresh sage and floral notes. Crisp finish. Drink now through 2023. (Web Only—2014)

K&L Notes

*Special Pricing* on the last of Giesen's "Brothers Reserve" Pinot Noir. This Pinot is made from select parcels for fruit from all estate vineyards throughout the Wairau Valley. This is a soft, rich, spicy, ripe-fruited Pinot with a dusting of soil/earthy notes and brambly character. Great value at our last-of-vintage pricing! (Ryan Woodhouse, K&L NZ Wine Buyer)

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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.