te Pā Pinot Noir 2016
- Textured, savoury
This single vineyard Marlborough pinot is in refined form, resplendent in its elegant fruit profile and exuberant restraint. That’s right, let’s start with an oxymoron. It’s all raspberry, red cherry and redcurrant up front, matched to taut acidity on the palate, but it’s finessed around that fruit with a touch of nutty oak here, a dab of anise there, a waft of smoke, a clod of earth and a dusting of tannin. Floral, spicy and exciting, it tingles along your palate.
It’s not rich or smoky like Otago counterparts, but stands tall in an ethereal kind of way. The personification of duck-loving pinot, built for delicacy and quiet conversation – at least a few times over the next four or five years.
“Elegant and complex, the gorgeous bouquet shows spiced cherry, game, thyme and toasted almond characters with nuances of dark mushroom and floral. The palate delivers lovely fruit weight and rounded mouthfeel, backed by fine texture and silky tannins. A beautiful mix of sweet berry flavours and attractive savoury undertones. At its best: now to 2020.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
From the producer
An intensely perfumed nose with high notes of red fruits and florals overlying more brooding characters of dark cherries, spice and cedar. The palate displays plums and berry fruits alongside anise and cinnamon spice. The fruit is encased in supple tannins, and supported by bright acidity to give a long lingering spicy finish to the wine.
The 2015/2016 growing season was warm and dry. A couple of heavy, but isolated, rain events in January and March provided some drought relief and kept canopies healthy and green. There was very little disease pressure leading into harvest, so we were able to pick blocks purely on flavour and ripeness.
The grapes for this wine were handharvested from the Omaka North vineyard and fermented in batches in 4T open top fermenters. Each batch had about 10-30% whole bunch, with the remainder being gently destemmed whole berries. The wine was left on skins for a further 7-15 days post-fermentation to build structure and harmonise the tannins. The wine was matured in French oak barrels for 10 months – 25% of which were new.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peking barbecue duck with pancakes
- 1/2 Peking duck
- 12 ready-bought Chinese pancakes
- 5 green onions, trimmed and sliced diagonally
- 1 long red chilli, sliced diagonally
- 1/2 teaspoon white vinegar
- Hoi sin sauce, to serve
- Chives, to serve
- Preheat oven to 160°C. Remove the skin from the duck and cut into thin strips. Place on a baking tray lined with non-stick baking paper and cook until crisp. Remove from oven, cover and keep warm.
- Meanwhile, remove the meat from the duck and shred roughly. Place on a separate baking tray lined with non-stick baking paper, cover with foil and place in the oven to warm for 6-8 minutes.
- Meanwhile, warm the pancakes in the microwave or steam until warmed through.
- Combine the green onion, chilli and vinegar in a small bowl.
- To serve, place some shredded duck meat and crispy duck skin along the middle of each pancake. Top with some green onion dressing and a little hoi sin sauce. Roll up to enclose filling and tie up with several chive strips with ends trimmed. Place on a platter and serve immediately.