2014 Ceres "Composition" Pinot Noir Bannockburn Central Otago (Previously $30)

SKU #1289579 93 points Bob Campbell

 Dense, almost chewy Bannockburn Pinot Noir with black cherry, raspberry, plum and subtle spice flavours. A fine-grained, satisfying wine with good varietal and sub-regional definition.  (8/2016)

91-92 points Raymond Chan

 Pinot Noir fruit, 70% from the ‘Inlet’ vineyard and 30% from the ‘Black Rabbit’ vineyard in Bannockburn, given a cold soak and fermented to 14.0% alc., the wine on skins 25 days and aged 12 months in 34% new French oak. Full, moderately deep, dark ruby-red colour with purple hues, lighter on rim. The nose is deep with rich and ripe fruit aromas of dark red cherry and berry fruits intermixed with liquorice, black mineral, earth and spice notes. The bouquet is restrained, but is harmonious and complete balance. Medium-full bodied, this has a solid and firm core with concentrated black fruit flavours along with spicy plum, liquorice, earth and oak elements. There is plenty of fruit extract, plush tannin presence and weight adding to the palate density, with soft acidity providing a rounded mouthfeel. The fruit is a little shy, but this has good drive, carrying the wine to a fulsome finish. This is a solid and fulsome Pinot Noir with black fruits, spices and earthy flavours. Serve with lamb, beef and venison over the next 5-6 years.

K&L Notes

A very well priced Bannockburn Pinot from some of the best vineyard sites in the village. Quite a masculine, structured style with earthy notes, mountain herbs and crushed schist. Decant this wine and watch it grow with air, fascinating stuff. (Ryan Woodhouse - K&L NZ Wine Buyer)

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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.
Country:

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.