2015 Framingham F-Series Pinot Noir Marlborough (Previously $25)

SKU #1297198 91 points Robert Parker's Wine Advocate

 The winery takes pains to note that the F Series of wines aren't reserve offerings, just "different" from the regular bottlings. In this case, the 2015 F Series Pinot Noir has a higher proportion of whole-cluster ferments and is a barrel selection. Sappy, stemmy dark fruit notes mark the nose, picking up savory spice notes on the medium to full-bodied palate and ending with a swirl of cedar and vanilla. (JC)  (2/2018)

Wine Spectator

 Firm, with a slight chewiness to the tannins, offering a robust mix of black tea, herb, fresh earth and dark berry flavors. Finishes with intensity. Drink now through 2027. (MW)  (7/2017)

K&L Notes

A wildly complex Pinot Noir from the heavy clay soils of the southern valleys - Marlborough’s primo sub-region of the best Pinot Noir. The wine is fermented with wild yeast and spends a very extended time on skins before resting for 16 months in seasoned French oak. This wine is about layers. Aromas swing back and forth between berry fruits, crushed herbs and ploughed earth. It’s lifted and spicy with lovely interplay between sweet and savory. On the palate the wine has density and power but everything is quite finely delineated by long persistent tannins and fresh acidity. Pretty serious stuff. (Ryan Woodhouse - K&L NZ Wine Buyer) 92 points Wine Front: "Autumnal, plum and red fruits, savoury with polished wood and perfume. Medium to full-bodied, something of a tamarillo tang to the acidity, good clip of tannin, with spice and new leather and a subtle orange bitterness on the finish. Lot of personality here."

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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.

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 (%): 12