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Astrolabe Comelybank Waihopai Valley
Pinot Noir

RRP: $

Astrolabe Comelybank Waihopai Valley
Pinot Noir

The pinot noir at Comelybank is our most ‘Marlborough’ in flavour and structure. This site at the lower reaches of the Waihopai Valley is where the fruit for our first Marlborough pinot noir came from, and it still underpins our Marlborough Province blend. The fruit here gives bright, vibrant red cherry with svelte, plush tannins and an elegant structure. I feel that it reflects the Southern Valleys pinot noir region of Marlborough very truly and showcases what is great about Marlborough as a growing region for pinot noir.

The Comelybank Pinot Noir was made using traditional winemaking techniques of hand picking, wild fermentation with the natural yeast, managing the fermentation cap by hand and extended oak aging. For this wine, I am looking for a full, plush palate structure and attractive red and black cherry aromas. 

Simon Waghorn — Winemaker


Dark ruby red.

Earthy and gamey, with dark and red cherry and notes of clove and old rose.

Rich, sweet, plush fruit, with concentrated, juicy plum and velvety tannins.

This wine should cellar well, for at least six years.

Pan-seared duck breast, lamb, quail, roasted beetroot and osso buco.

Cool room temperature.

Sustainably certified SWNZ

2015 vintage

“Ripe, almost lush and intensely fruity point noir, with ripe plum and dark cherry taking centre-stage while more subtle fresh herb, savoury and spicy oak characters and complexity. A hedonistic wine that begs to be enjoyed but might surprise those who are willing to hold it a few years.” DEC 19
Bob Campbell, Master of Wine
The Real Review © The Real Review

"Attractive, fruity, complex and specific bouquet of Pinot Noir. Aromas of dark cherry and plum, some darker berry aromas then smoky toasty oak, clove and vanilla. Dry, equally focused on the palate and packed with varietal flavours of cherries and darker berries then baking spices, firm youthful tannins and medium+ acidity. Complex finish with a nice layer of  complexity and concentration and lengthy finish. Drinkable now, best to decant though, and through 2025." AUG 19
Cameron Douglas, Master Sommelier

Sustainably certified SWNZ

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