2015 Fromm "Cuvée H" Pinot Noir Marlborough

SKU #1318894 97 points Bob Campbell

 This is Fromm’s new flagship Pinot Noir despite being less expensive than Clayvin and La Strada (the previous two flagships). It’s a blend of five completed single vineyard wines representing 'the best Pinot we feel we can make ... in a style we appreciate most.' The wine is named after winemaker Hatsch Kelberer dedicated to the task of making great wine for 25 years. It’s a taut, powerful wine with impressive fruit purity. Layered flavours are hard to define, perhaps cherry, violet, plum and spicy oak with other savoury nuances in the background. More approachable than Clayvin or La Strada but with equal cellaring potential.

96 points James Suckling

 Very complex and layered pinot here. There's a wealth of oak spices and gently meaty notes with a cooler floral edge, too. The palate has richness and a very reliable frame of sturdy tannin, and there's a maturity to this wine in every sense. Masterful. Drink now to 2025+.  (3/2017)

96 points Sam Kim

 It is awesome to see a powerful pinot expressed so elegantly with poise and structure. Complex aromas of dark berry, smoked game, dried herb, cedar and floral lead to a beautifully weighted palate that is multi-layered and seamlessly woven. The wine offers outstanding fruit purity combined with seductive savoury complexity, leading to an exceptionally long, engaging finish. Cuvee "H" is named after Hatsch Kalberer who has been the guardian at Fromm Winery since the beginning in 1992. At its best: 2018 to 2025. Certified organic.

94-95 points Raymond Chan

 Dark ruby-red colour with some depth, lighter on the rim. The nose is elegantly concentrated with an array of dark-red berry and black cherry fruit aromas entwined with subtle notes of dark herbs, red liquorice, spices and dark-red florals. The aromatics grow in volume with aeration. Medium-bodied, the fruit flavours are stylishly restrained in expression, but open to show a harmonious spread of dark-red berry fruits with cherry and herb notes. Liquorice and spice detail add to the interest. The fruit is supported by fine-grained, supple tannin extraction and structure, with soft acidity lending tension and freshness, enhancing the fruit sweetness. The flavours form a positive and concentrated core and line, leading to a long and sustained finish featuring liquorice and spices. This is a stylish Pinot Noir with a full range of red and black fruits, along with herb, liquorice and spice detail on a fine-grained, supple palate. Match with duck, pork, lamb and beef dishes over the next 6 years. A blend of finished single vineyard components. Predominantly clones 115, 667 and 777, making 80% of the blend with some clone 5, 6 and Abel, from the ‘Quarters’, Clayvin’, ‘Fromm’, ‘Churton’ and ‘Yarrum’ vineyards in approx. equal parts, nearly fully destemmed and indigenous yeast fermented to 13.5% alc., the wine spending 3 weeks on skins and aged 14-16 months in 228 L Burgundian piece barrels. Certified BioGro organic. 2,500 bottles made.

91 points Wine Spectator

 Tangy berry and cherry flavors are polished and exuberant, with red licorice, clove and cinnamon accents. Aromatic and elegant. The details really emerge on the finish. Drink now through 2027. (MW, Web Only-2017)

K&L Notes

96 points Cameron Douglas MS: "Fragrant and quite floral then fruity, varietal, no mistaking the oak layer, engaging with a minerality and core of intrigue, complex. On the palate - equally intriguing and fruity with violets ans raspberry, cherry and oak spices; fine tannins and loads of acidity; a wine just beginning to integrate with a core of ripeness and intensity, well made and lengthy. Drink from 2019 through 2030."

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Price: $39.99

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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 (%): 13.5
Organic: