Technical Analysis
The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.
Tasting note
The 2022 vintage has notes of dark chocolate, soy, Christmas cake and rich sweet fruits. It is luscious with aromas of dried herbs, paprika, black olives and dark berries. These flavours are the hallmark of this site in a wine with a dense structure and firm tannins. The inclusion of stems gives the wine aromatic lift and focus.
Vinification details
This wine is made from grapes grown on the Barton Vineyard in Huangarua Road, Martinborough, which planted in the 1990s. This site is full of deep alluvial gravels on the Martinborough Terraces and is planted in an range of several clones of Pinot Noir, which produces a classic New Zealand Pinot Noir. Hand harvested grapes were fermented in open top tanks with indigenous yeasts and 21% whole clusters. It was hand plunged once daily, with a total vat time of 25 days. After pressing, the wine was matured in 43% new French oak barriques for 20 months and bottled without fining or filtration, promoting soft mouth feel.
AWARDS
Wine Spectator: 95 pts
With winemaker Tim Bourne.
Technical Analysis
The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.
Tasting note
A unique block on Martinborough’s free-draining alluvial gravels closer to the township. Grown on a warm site, that leads to ripe tannin whilst keeping alcohols balanced. This block tends to reward a darker fruit profile, notes of black cherry, plum and spice along with more classical notes of forest floor and liquorice. The hallmark of this block is the dense structure and firm tannins that sit upfront on the palate balancing a core of dense black fruits. The inclusion of stems helps to give the wine an aromatic lift and focus.
Vinification details
Hand harvested fruit was open top fermented using indigenous yeasts in a traditional wooden cuvee. It was hand plunged once a day, with a total vat time of 22 days. After pressing it was matured in 37% new French oak barriques for 20 months. Bottled without fining or filtration, promoting soft mouth feel and texture
AWARDS
Vinous: 93 pts
Wine Spectator: 93 pts
Technical Analysis
The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.
Tasting note
A unique site derived complexity and texture combined with black cherry and plum fruit along with tight savoury nuances of forest floor, black tea and liquorice. The inclusion of stems gives the wine aromatic lift and the firm tannins are a hallmark of this block.
Vinification details
Hand harvested fruit was open top fermented using indigenous yeasts in a traditional wooden cuvee. It was hand plunged once a day, with a total vat time of 20 days. After pressing it was matured in 30% new French oak barriques for 16 months. Bottled without fining or filtration, promoting soft mouth feel and texture.
AWARDS
Vinous: 92 pts
Bob Campbell MW: 96 pts
Wine Spectator: 93 pts
Technical Analysis
The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.
Tasting note
Distinctive, firmly-structured pinot noir with plum, dried herb, wood-smoke and spicy oak flavours. Alcohol and fruit sweetness is nicely balanced by peppery tannins. Needs time to develop its full potential.
Vintage conditions
2019 vintage started with a devastating frost in October 2018. From then till Christmas the region enjoyed a wetter than normal spring which also impacted on the quality of the flowering. Spring gave a perfect start to summer with plenty of canopy and soil water stored for the drier months. Summer was ideal with healthy canopies and no disease pressure. Harvest started (and finished) earlier than ever before. Large canopies created small crops so ripening was rapid and very successfully. The season was very similar to 2017/18 with average rainfall between September 1st and April 9th. Heat summation for the same period was up by about 15%.
Vinification details
Hand harvested fruit was open top fermented using indigenous yeasts in traditional wooden cuvees, hand plunged every 12 hours, with a total vat time of 22 days. After pressing it was matured in 40% new French oak barriques for 18 months. It was fined to protect the flavours and aid brightness in the glass. Bottled without filtration, promoting soft mouth feel and texture.
AWARDS
Bob Campbell MW: 95 pts
Wine Advocate: 92 pts
Decanter: 92 pts
Technical Analysis
The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.
Tasting note
This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from 26-year-old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of many clones grown in a very sheltered spot always rewards with a classic example of New World Pinot Noir. It has a unique site derived complexity combined with black cherry/plum fruit flavours.
Vinification details
Hand harvested fruit was open-top fermented using indigenous yeasts in traditional wooden cuvées, hand plunged every 12 hours, with a total vat time of 22 days. After pressing it was matured in 40% new French oak barriques for 18 months. It was fined to protect the flavours and aid brightness in the glass. Bottled without filtration, promoting soft mouth feel and texture.
With winemaker Tim Bourne.
Technical Analysis
The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.
Tasting note
This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from 25-year-old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of many clones grown in a very sheltered spot always rewards with a classic example of New World Pinot Noir. It has a unique site derived complexity combined with black cherry/plum fruit flavours.
Vinification details
Hand harvested fruit was open-top fermented using indigenous yeasts in traditional wooden cuvées, hand plunged every 12 hours, with a total vat time of 22 days. After pressing it was matured in 40% new French oak barriques for 18 months. It was fined to protect the flavours and aid brightness in the glass. Bottled without filtration, promoting soft mouth feel and texture.
Technical Analysis
The deep alluvial gravels of the Martinborough Terraces and a blend of clones grown in a very sheltered spot produce this classic example of New World Pinot.
Tasting note
This wine was grown on the Barton Vineyard, Huangarua Road, Martinborough from 24-year-old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of many clones grown in a very sheltered spot always rewards with a classic example of New World Pinot Noir. It has a unique site derived complexity combined with black cherry/plum fruit flavours.
Vinification details
Hand harvested fruit was open-top fermented using indigenous yeasts in traditional wooden cuvées, hand plunged every 12 hours, with a total vat time of 24 days. After pressing it was matured in 40% new French oak barriques for 18 months. It was fined to protect the flavours and aid brightness in the glass. Bottled without filtration, promoting soft mouth feel and texture.
