2014 Greenhough Pinot Noir Nelson (Elsewhere $25)

SKU #1267606 92 points Raymond Chan

 Clones 114, 667, 22, 5, 777, 115 and Abel from the ‘Hope’ and ‘Morison’ vineyards, vines 11-23 y.o., fully destemmed and fermented to 14.0% alc., the wine aged 12 months in 34% new French oak. Moderately dark ruby-red colour with some depth, and light purple hues on edge. The nose is very fine and elegantly concentrated with pure and fragrant aromas of dark red berry and cherry fruit entwined with violet florals, unfolding suggestions of dark herbs an liquorice in the glass. Medium-bodied,the palate features a rounded, concentrated core of dark red cherry ad berry fruit melded with dark herbs and violet florals, along with nuances of liquorice. The fruit is supported by supple tannin extraction and balanced acidity enhancing the sweetness. Some alcoholic drive underlines the fruit, carrying it to a long, concentrated, dry finish with floral and liquorice notes. This is a finely concentrated Pinot Noir with a core of cherry and berry fruit lifted by violet florals. Match with poultry and pork, and Asian fare over the next 5 years.

K&L Notes

This dynamite little Pinot is sourced from Greenhough's home block, the "Hope Vineyard" and another neighboring planting "Morison Vineyard" - both are certified BioGro organic. This Pinot is bursting with ripe red fruits; cherry, pomegranate and brambly notes fill both the nose and palate. Smoky toasted spices emerge with air. The palate is medium bodied with soft tannins and balanced acidity giving lift. The initial fruit-forward attack is nicely sustained by some very varietal savory, earthy nuances on the back end. This is very layered and complete for the modest price tag. (Ryan Woodhouse - K&L Wine Merchants NZ Wine Buyer)

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Price: $19.99
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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.