My Wrekin Pinot Noir was grown at Wrekin Vineyard in Marlborough’s Southern Valleys. The vines are closely planted and low-cropping. The Wrekin fruit provides a lot of the structure to our larger Province blend, giving our darkest cherry and plum flavours and the muscular structure and tannin. I have chosen to release this small production wine to highlight the individual expression of this site.
Hand-picked fruit was de-stemmed, cold soaked for seven days, fermented with wild yeast and aged in three French oak barrels for nine months, where it underwent natural malolactic fermentation. The selected barrels were blended and aged for an additional nine months in old oak puncheons.
Simon Waghorn — Winemaker
Dark ruby red with purple hue.
Spicy dark plum compote with dried rose petal, smoky oak, anise and leather.
Full, smooth, dark and brooding, with nutty, brambly fruit notes, mouth-filling tannins and a lingering finish
This wine should cellar well, for at least six years.
Roasted venison, rabbit, smoky eggplant, seared lamb and wild mushroom ragù.
PINOT NOIR SERVING TEMPERATURE
Cool room temperature.
"From the upper Brancott Valley in Marlborough’s Southern Valleys. Rich, weighty wine with dark berry, plum, cherry, spice, herb and nutty oak flavours. A quite intense and structured wine that will certainly reward cellaring.” DEC 19
Bob Campbell, Master of Wine
The Real Review © The Real Review
"The very generous 2016 vintage was hand-picked in Marlborough’s upper Brancott Valley, fermented with indigenous yeasts, matured for 10 months in French oak barriques, and bottled unfined and unfiltered. Full-coloured, it is rich and supple, with concentrated, youthful, plummy, slightly spicy flavours, showing excellent vigour and complexity. Best drinking 2021+”
New Zealand Wines: Michael Cooper’s Buyer’s Guide 2020
Sustainably certified SWNZ