2014 Crater Rim Pinot Noir North Canterbury

SKU #1282099 92 points Wine & Spirits

 Haydon Good makes this wine from vines growing on two different soils: the volcanic soils of the Banks Peninsula and Glasnevin gravel in the Cabal Vineyard. It's a bright, coastal red, spicy, light and glowing with delicate red-berry fruit. Hints of flowers and cedar perfume the finish, clean and refreshing.  (4/2016)

Wine Spectator

 This red blends cherry, raspberry and cranberry flavors with toasted spice and dried herb notes, all on an elegant frame. Anise, caraway and forest floor details lend a subtle savory element. Drink now through 2027. (MW)  (10/2015)

K&L Notes

A fantastic little value in Pinot Noir. Bright, highly perfumed, pure red fruits, subtle baking spices, silky texture and vibrant acidity. Great little everyday wine for lovers of more elegant, food friendly tipples. Think of this as a good Bourgogne Rouge substitute at an uncommonly low price point - what a steal! (Ryan Woodhouse, K&L NZ wine buyer) Winemaker's notes: "The fruit for this wine was sourced from a low cropping vineyard on Canterbury's Banks Peninsula and the Cabal Vineyard in the neighboring Waipara Valley. Soils are volcanic in the former and Glasnevin alluvial gravels in the latter. At the winery the fruit was immediately de-stemmed. The wine was naturally fermented by wild yeast in small, open-top fermenters. After fermentation the wine is macerated on skins until we thought the balance between tannin and flavours was perfect. After pressing, the wine was transferred into a mix of seasoned and 3 year old French oak barrels where it matured on fermentation lees for 10 months. The wine underwent natural spontaneous malo-lactic fermentation the following spring before being racked into tank for blending and equalizing before being bottled unfined and unfiltered."

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Price: $13.99
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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.