2014 Pencarrow Pinot Noir (Palliser) Martinborough

SKU #1274020 93 points Sam Kim

 A delectably appealing pinot, the fragrant bouquet shows dark cherry, plum, vanilla and floral characters with a hint of spicy oak. The palate offers excellent fruit concentration and weight, enhanced by velvety texture and supple tannins. A wonderfully expressed wine delivering loads of delicious flavours, and finishes smooth and persistent. At its best: now to 2019.

91-92 points Raymond Chan

 Dark ruby-red colour, a little lighter on the rim. This has a full, soft and up-front nose of ripe, dark-red berry and plum fruit with gentle nuances of liquorice and spice, along with violet florals. The aromatics are seamlessly interwoven, and exude richness. Medium-full bodied, soft, plush and ripe fruit flavours of dark red berry fruit and plums fill the palate, revealing liquorice, spices and oak toast notes. This is fleshy and rich, and the mouthfeel bright and lively with light, lacy acidity and moderate tannin extraction. The flavours of liquorice and toasty oak are carried to a soft, dry-textured, sustained finish. This is a rich and plush, juicy and ripe Pinot Noir with soft structure and spicy, toasty oak notes. Match with grilled and roasted duck and pork dishes over the next 4 years. Martinborough fruit from estate vineyards plus ‘Collins’, 90% indigenous yeast fermented with 20% whole clusters to 14.2% alc., the wine spending 18 days on skins and aged 11 months in 24% new oak.

K&L Notes

Pencarrow is the second label of Martinborough stalwart Palliser Estate. As a new K&L Direct Import they represent fantastic value for money. The QPR is pretty hard to beat given the pedigree of the fruit source and winemaking team. Perfect party wines that won't break the bank but are sure to impress! (Ryan Woodhouse - K&L NZ Wine Buyer) This NZ Pinot is full-bodied and full-flavored. Juicy, bright fruit flavors of dark red berry fruits, plums and violet floral are enlivened by fresh, racy, elevated acidity. The fruit is tight and firmly bound with a deep core supported by fine and grainy tannins. The wine carries through to a refreshing sinewy finish with long and lingering spicy plum notes. This is bright and lively, juicy and dark-fruited Pinot Noir, with a firm line and fresh acidity.

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Price: $14.99

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By: Jacques Moreira | K&L Staff Member | Review Date: 10/4/2016 | Send Email
Easy drinker and absolutely delicious. Sweet coffee, maple syrup/brown sugar, black cherries, cola. Very soft tannins round it up. A very good choice.

By: Rachel Vogel | K&L Staff Member | Review Date: 10/1/2016 | Send Email
This Pinot is an awesome deal! It is balanced, earthy, savory, floral and full of ripe red fruit. As a great image of Martinborough reds, it offers so much for a great price—definitely my new weekday drinker!

By: Steve Bearden | K&L Staff Member | Review Date: 9/27/2016 | Send Email
Bright red cherry fruit, spice, savory herb and dark plum are all found in this super bargain. This is surprisingly firm and structured for the price with a sweet and dark middle tempered by spicy complexity.

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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.