2010 Misha's Vineyard "High Note" Pinot Noir Central Otago

SKU #1274011 95 points Bob Campbell

 Dense wine with plum, dark cherry, spice and licorice/anise flavors. Complex and classy Pinot Noir with quite strong, savory tannins giving the wine obvious cellaring potential.  (3/2014)

95 points Sam Kim

 The wine shows seductive complexity on the nose displaying dark cherry, floral, game with hints of cedar and spice. It's concentrated and plush on the palate with excellent mid palate weight, beautifully supported by polished tannins. A delectable Pinot showing a symphony of gorgeous flavors. Best now to 2020.

94 points Raymond Chan

 Predominantly clone 5 fruit with significant portions of 777, 667 and 115, plus Abel and clone 6, fully destemmed and indigenous yeast fermented to 14.0% alc., the wine aged 16 months in 38% new 300 L French oak hogsheads. Very dark, deep ruby-red colour, slightly paler on rim, youthful in appearance. The bouquet is elegantly concentrated with bright, ripe dark berry fruit aromas, some raspberry liqueur and dark red florals entwined with an amalgam of oak and fresh herbs. Medium-full bodied, this has a tightly concentrated core of sweet dark red berry and cherry fruit. This has purity and depth and excellent linearity with fine-grained, firm tannin drive and excellent acidity for vitality and vibrancy. The oaking is sensitive, adding to the brightness and shine, and this has classical proportion and structure. The extraction builds to become the feature, carrying the fruit to a long, sustained finish. This is a fine, firm and concentrated Pinot Noir with bright dark red berry fruits and the structure to develop over the next 7-9 years.

K&L Notes

A simply stunning example of Central Otago Pinot from one of my favorite, long lived vintages. The 2010 Misha's Vineyard "High Note" Pinot Noir is packed full of bramble fruits, wild thyme, warm earth, undergrowth and baking spice. From a vintage charcterized by dark, concentrated, structured wines, the tannins here have developed into a satin wash of plush, mouth filling texture and the exotic French oak spice is perfectly interwoven with the wines deep brooding fruit. At a recent K&L Staff Tasting this wine was a top performer with many of my colleagues swooning over this wines QPR. I'm really excited about our new direct import relationship with Misha's Vineyard and this beautiful Pinot Noir is the number one reason! (Ryan Woodhouse - K&L NZ Wine Buyer) 93 points from Master Somelier Cameron Douglas: "Lots of ripe and sweet-smelling dark red berries--cherry first then a little wild raspberry & a large helping of plum; dark baking spices add a layer of complexity as does a little clove and star anise. Overall med++ complexity. On the palate--dry, taut and firm--still very much a wine in a development stage (based on this tasting another 2-3 years to really settle in) but the flavours of PN start emerging with some force--plums and other red berries, crushed black cherry and brown spices all jostling for position on the palate. This is a wine for investment & cellaring ...and will likely age through to 2020 with ease."

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By: Kirk Walker | K&L Staff Member | Review Date: 10/8/2016 | Send Email
This is captivating Pinot Noir. Classically Central Otago; bright red fruit laced with a wild herbal spice. This wine has power, polish and drive that make it stand apart from every other Pinot around this price point. The tannins are polished and refined and are drawn out seamlessly by the wine's bright core of acidity. Bright fruit with a touch of savory complexity, this will be a brilliant wine to have this fall and winter.

By: Steve Bearden | K&L Staff Member | Review Date: 10/6/2016 | Send Email
Despite the bottle age this is actually the current release of this wine and the extra time has done wonders to round it out. This is firm and focused with aromas of wild herbs and what the French would call garrigue along with loads of sweet and dark fruit. The rich and gentle finish of thyme, rosemary and plum shows great complexity.

By: Jacques Moreira | K&L Staff Member | Review Date: 10/3/2016 | Send Email
The 2010 is their current release, so it is showing delicious notes of some development. Coffee, honey, cherry, and a touch of quinine. Very complex and very good.

By: Ivan Diaz | K&L Staff Member | Review Date: 9/29/2016 | Send Email
Smaller Pinot berries are used in this Central Otago bottling, which lend structure and concentration, making this one of the most serious NZ Pinots I think I've ever had. There are deep plum, black cherry, and raisin flavors supported by spicy anise, clove, and leather. There is vivacious acidity and tannic backbone all too rare in this category, giving it the legs it needs to age for up to 10 years.

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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.
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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