2009 Pyramid Valley Vineyards "Calvert" Pinot Noir Central Otago New Zealand

SKU #1106757 92 points Stephen Tanzer's International Wine Cellar

 Good medium-deep red. Knockout nose combines raspberry, smoke, spices and loamy soil tones. Fat, sweet, sexy and rich, but with ripe, harmonious acidity giving shape to the red berry and underbrush flavors. Velvety in the middle and nicely sappy on the long, sweet finish, which features thoroughly ripe, smooth tannins. A liquid confection.  (10/ 2011)

91 points Robert Parker's Wine Advocate

 The 2009 Calvert Vineyard Central Otago Pinot Noir comes from 11 year old vines on schist. It displays a deep ruby-purple color and meaty/gamey aromas over a core of black cherry and black raspberry plus hints of some tar, anise and menthol. Full bodied and concentrated in the mouth, it has chewy tannins, medium-high acid and a long savory finish. Drink it now through 2015+.  (10/ 2011)

K&L Notes

Winery Notes: "A sufficient, but small-berried harvest from this beautiful Bannockburn site. Managed biodynamically by the consistently brilliant team at Felton Road. Soils of schist and quartz sand. Fruit is all hand picked, 75% destemmed, thus 25% whole cluster, transferred by gravity to tank. Ambient soak of 3-5 days, warm indigenous yeast fermentation, 27-28 day cuvaison. Natural, spring malolactic. Fourteen months on original lees in French barriques (25% new); bottled unfined and unfiltered on the winter Solstice, June 2010. Alcohol 14.3%, pH 3.71. Production: 450 cases. Lifted and luscious at the same time, with a broad spectrum of fruit and plant aromatics: from pomegranate through redcurrant jelly and fresh plum to raspberry; beyond juniper berry to crushed thyme to bramble to bark. Also a teriyaki/root beer note like an umami version of the spice we so often see from this site. Broad and enveloping, yet with ripe and bracing and infiltrating tannin. This seemed almost too lush when bottled (remember, we refuse acid additions and work with little or no SO2, preferring to allow the fruit and season fully to express themselves), but has gained real carriage and poise with time. Finishes with a long and lovely interplay between structure and succulence."

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Price: $34.99

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By: Sarah Covey |  K&L Staff Member  |  Review Date: 5/8/2013  | Send Email
Beautiful red currant, red cherry, raspberry, cassis, black plum, graphite, & spice with medium plus acidity and fine, well-integrated tannin. Elegant and graceful, I want to sit and linger with this wine all afternoon.... Simply stunning.

By: Jim Chanteloup |  K&L Staff Member  |  Review Date: 5/8/2013  | Send Email
The "Calvert" vineyard Pinot from PVV shows a bit more deeper fruit profile and broader shoulders typical of the Bannockburn sub-region in Central Otago compared to the Cowley in Marlborough. There's a lovely bouquet of smokey dark plum, Asian spice, flat cola,a hint if anise and dried tangerine peel. On the palate the wine is seamless in its balance with juicey acidity, velvety supple tannis and a dusting of coco powder. Everything come together in perfect order with a long persistent and complex finish. Gorgeous.

By: Ryan Woodhouse |  K&L Staff Member  |  Review Date: 4/9/2013  | Send Email
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The Calvert vineyard is shared between three of NZ’s leading Pinot Noir producers: Pyramid Valley, Craggy Range and Felton Rd. The vineyard is farmed Biodynamically (by Felton Rd) and each partner gets an equal split of the fruit to craft the way they wish. Pyramid Valley’s philosophy is based around as little intervention as possible to let the site speak for itself. This wine shows classic Central Otago power and muscle without compromising balance and elegance of texture. I found the wine to be quite black fruited but with raspberry high-toned notes peaking through. The wine has quite compact layers of flavor that I suspect come from its schist soil origins. It really unfolds in the glass showing spice and sweet crushed herbs with more air. The wine finishes with remarkably fresh acidity despite the dark fruit succulence and ripe tannin structure. This is great wine especially for those seeking to try some New Zealand Pinot whilst transitioning from more dense California styles.

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: