2014 Mount Edward "Morrison Vineyard" Central Otago Pinot Noir

SKU #1356291 95 points Decanter

 Complex mineral, ripe berries and soft wild herb scents; newish oak and light brown spices. Equally complex palate, concentrated, lush and rich in pinosity, abundant fine tannins; very lengthy finish. (CD)

92 points Robert Parker's Wine Advocate

 There are only 165 cases of the 2014 Morrison Vineyard Pinot Noir, which comes from the Lowburn subregion. The wine offers up hints of rose petals but also cherry preserves and an intense, wiry structure that suggests ageability. Firm tannins coat the mouth on the finish, vying with red fruit for prominence. (JC) 92+  (2/2018)

Vinous

 Bright medium red. Musky aromas of raspberry, herbs and spicy oak; slightly high-toned in a positive way. Juicy and a bit youthfully tight but ultimately suave and fine-grained, showing a lovely balance of sweetness and acidity. The wine's firm but pliant tannins and persistent finish suggest it will blossom in bottle with a few years of cellaring. This vineyard was planted by Central Otago veteran winemaker Duncan Forsyth, who then partnered with John Buchanan to expand the vineyard and take over Mount Edward Winery. (ST) 89+  (5/2016)

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Price: $39.99

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Staff Image By: Cameron Price | K&L Staff Member | Review Date: 9/10/2018 | Send Email
What a treat this wine is! Hints of dried pine needles and earth with a touch of flintiness and a spicy yet elegant finish. The vineyard is about 300m from Lake Dunstan giving the Morrison Vineyard all it needs to shine!
Drink from 2018 to 2024

Additional Information:

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.
Organic: