2011 Felton Road "Calvert" Pinot Noir Central Otago New Zealand (Elsewhere $70)

SKU #1146596 92 points James Suckling

 This is savory with a spice and plum and dried strawberry character. Full and racy with fine tannins and a long finish. Racy and clean. Turns mineral. Lovely tension. Drink or hold. Screw cap.  (12/ 2012)

91 points Robert Parker's Wine Advocate

 Medium deep ruby-purple color, the 2011 Calvert Pinot Noir reveals slightly muted notes of black cherries, cloves and earth with hints of nutmeg and iron ore. The palate is medium-bodied with a medium level of tight-knit, fine tannins and a medium to high level of acid. It has a long and earthy finish. Consider drinking it 2014 to 2018+. (91+)  (10/ 2012)

90 points Stephen Tanzer's International Wine Cellar

 Medium red. Complex but restrained nose shows a youthfully medicinal quality and more earth than flowers. Then supple and sweet in the mouth, but displaying less definition than the Cornish Point bottling. A distinctly firm-edged finish leaves this a bit awkward today and in need of bottling aging.  (9/ 2012)

90 points Wine & Spirits

 First planted in 1999, the Calvert Vineyard is a north-facing slope of loess over deep loams, a mix of lake sediments, quartz sands and schist gravels. It produced a violet-scented pinot in 2011, spicy with sweet red plum flavors and lightly gritty tannins. It lasts on fruit, a ready match for country p't' wrapped in bacon.  (2/ 2013)

90 points Wine Spectator

 Offers nice aromatics, with black tea, cinnamon and mahogany notes, showing plenty of intensity from the smooth, round plum, cherry and berry flavors. Finds a good balance, exuding elegance and power, with a long finish. Drink now through 2022. 90+ points.  (6/ 2013)

17 points Jancis Robinson

 17 / 20: Pale to mid cherry red. Sweet-sour cherry scent with additional oak sweetness. Leaner than the Bannockburn but also more delicate and refined. Fine dry finish, tannins polished already.

K&L Notes

95 points from Master of Wine, Bob Campbell: "Dense, elegant Pinot Noir with a deliciously haunting perfume and silken texture to die for. Floral, red fruits and mixed spice flavours. Linear and exceptionally long with exciting energy."

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By: Keith Wollenberg |  K&L Staff Member  |  Review Date: 12/6/2013  | Send Email
The Calvert vineyard Pinot Noir is my favorite among the Felton Road Pinot Noirs. It is complete and balanced on the palate, and the very fine tannins are well-robed and supported by the ample frame of the wine. This seems to me to be a wine from a place with a very interesting voice.

By: Jim Chanteloup |  K&L Staff Member  |  Review Date: 12/3/2013  | Send Email
The Calvert is a deeper more concentrated wine than the Bannockburn with darker plum and cherry fruit along with some leather, meat, spice and dried orange peel on the nose. On the palate, there is more mid-palate weight with a pure core of fruit framed by refined tannins with fine balance and a long finish.

By: Shaun Green |  K&L Staff Member  |  Review Date: 12/2/2013  | Send Email
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A great deal in a wonderfully complex pinot noir. Crackling red fruits, complex spicy and savory notes and a great backbone of fine tannins. There is a lot to love here for those who truly appreciate old world Pinot Noir.
Drink from 2013 to 2018

By: Angie An |  K&L Staff Member  |  Review Date: 12/2/2013  | Send Email
Calvert vineyard produces a muscular style of Pinot Noir. Shy right out of the bottle but with a gentle decant this wine shows juicy Cherry and ripe Raspberry. A full bodied wine with a strong presence and long strong finish.

By: Ryan Woodhouse |  K&L Staff Member  |  Review Date: 12/2/2013  | Send Email
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A deeper and more brooding style than the Cornish Point (think Gevrey-Chambertin versus Chambolle-Musigny). A muscular wine with Dark Cherry, toasted spice, leather and dried herbs. Lots of soil tones showing through. For what this wine eschews in the floral high-tone notes of the Cornish Point is makes up for in earthy, dusty intrigue. A great hearty winter Pinot for roasted game and root vegetables.
Drink from 2013 to 2020

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: