2015 Fromm "Clayvin Vineyard" Pinot Noir Marlborough

SKU #1318892 97 points Bob Campbell

 From the famous Clayvin vineyard in the Brancott Valley. High density, 18 year-old vines grown organically in heavy clay soils. Very elegant, perfumed pinot noir with power and density. Plum, cherry and spice supported by nutty oak. The wine is easier to read than the Fromm Vineyard pinot despite its backbone of fine tannins. Appealing purity and energy. Very impressive. 600 bottles.

97 points James Suckling

 Darker hue heralds really pristine ripe purple cherries, raspberries and mulberries, which all sit in a very attractive pose with gentle oak spices. The palate has superb depth and detail. It's a super wine that's really flowing, commanding and marries power with elegance. A low pH vintage. Vineyard greatness in the glass. This is a New Zealand benchmark. Drink from 2020 to 2030+. *Top 100 of 2017*  (11/2017)

97 points Sam Kim

 This is wonderfully perfumed and instantly attractive. Grapes were grown on this famous north-facing, clay-soil, high density vineyard; gorgeous aromas of dark cherry, raspberry coulis, violet, cedar and mixed spice lead to a beautifully weighted palate that is pristine and powerful at the same time. The wine flows magnificently, and offers huge appeal already. Only two barrels made. At its best: 2018 to 2027. Certified organic.

95 points Raymond Chan

 Even, dark ruby-red colour with youthful cerise-purple hues, a little paler on the edge. This ha a gently full and voluminous nose with well-concentrated aromas of a broad array of dark-red and black-berried fruits, showing ripeness and subtle underlying dark herb notes, with dark-red and violet florals, unfolding nuances of spice and liquorice. The aromatics grow in depth and density with aeration. Medium-bodied, the palate features rich, ripe and lusciously succulent flavours of dark-red berry fruits with a range of florals and subtle herbal nuances at the core. The palate has breadth and depth, and the fruit is supported by serious, fine-gained, powdery tannin extraction and grip, with integrated ripe acidity. The structure carries the wine to a long and sustained dry, textural finish of dark-red fruits and liquorice notes. This is a rich, lusciously succulent, dark-red fruited Pinot Noir with an array of fruits and florals, and considerable fine-grained structure. Match with lamb, beef and venison over the next 7-9+ years. Hand-picked fruit from the ‘Clayvin’ vineyard, Brancott Valley, clones 115, 667, 777 and small amounts of 5 and 6, vines 18 y.o., on heavy clay, destemmed and indigenous yeast fermented with whole berries to 13.0% alc., the wine spending 3 weeks on skins and aged 16-18 months in 10% new oak. Certified BioGro Organic. 600 bottles made.

K&L Notes

95 points Cameron Douglas MS: "Great core of fruit and varietal signature; dark cherry and berry fruits, floral and gently savory, obvious complexity and minerality, decent oak signature with spice and new oak. On the palate - firm, youthful, intense, great core of fruit matched by oak and acidity; rich and intense tannins - youthfully firm; lengthy finish and plenty of complexity. A wine still very young requiring some lengthy cellar time. Drink from 2018 through 2030."

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Price: $49.99

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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.
Alcohol Content (%): 13
Organic: