2014 Elephant Hill Pinot Noir Central Otago (Elsewhere $30+)
Moderately dark, even ruby-red colour, with a lighter edge, youthful in appearance. The nose is elegantly and firm with softly concentrated aromas of dark-red berry fruits lifted by red florals , unfolding subtle layers of thyme herbs. Some spice and liquorice notes emerge, and the nose builds in depth and concentration in the glass. Medium-full bodied, the palate features bright, juicy and sweet soft red berry and cherry fruit flavours, entwined with thyme herbs, spices and liquorice notes. The fruit forms an elegantly concentrated line with fine, grainy tannins and fresh, lively acidity lending a plush, supple mouthfeel. The sweet fruit and lively acidity carry through to a sustained finish of dark red berry fruits and spices. This is a bright, sweet, juicy and elegant Pinot Noir with dark fruits, liquorice and spices, and a lively, supple mouthfeel. Match with poultry and pork over the next 5 years. Hand-picked fruit from the ‘Maori Point’ vineyard, Tarras, destemmed and fermented with 5% whole clusters to 13.5% alc., the wine aged 10 months in 25% new French oak.
Bright medium red. Crushed raspberry and spices...Juicy, spicy and nicely concentrated, showing good acidity and grip to its dark berry and fresh herb flavors...Finishes with a firm tannic spine. (ST)
This wine sold out quickly the last few years and the 2014 vintage is sure to be another staff and customer favorite. Winemaker Steve Skinner was trained in Burgundy and it shows in his beautifully pure expressions of Pinot Noir and Chardonnay. Sourced from a single vineyard called Maori Point in the Tarras sub-region of Central Otago. This wine is defined by its delicate floral highlights and lovely pure, dark red, wild berry flavors, some bramble leaf, sandalwood and winter mulling spices. The wine is medium-plus bodied Pinot Noir with refined, fine tannins and exceptional poise on the finish. (Ryan Woodhouse - K&L NZ Wine Buyer) Winemaker's Notes: "The majority of the grapes were carefully de-stemmed with a small proportion (5%) of whole cluster grapes used. They were cold soaked for 3 weeks at 5°C to preserve delicate aromas and colour. Fermentation took place in traditional open top wooden cuvés. Following pressing, the wine spent 10 months maturing in oak, of which 25% were new Burgundian oak. It was then bottled with minimal fining and intervention. The wine shows typical Pinot Noir characters of red berry fruit and subtle floral characters followed by notes of bay leaves and spice. A perfectly balanced wine with soft tannins and excellent length."