2017 TWR Pinot Noir
All winemakers are a bit obsessed with Pinot Noir, because it is the most challenging variety to grow and to make and very unforgiving of mistakes. For our style of Pinot Noir we prefer the flavour profiles from the southern side of Marlborough. These soil types are much older than the Wairau flood plain and have lower fertility and a much higher clay component which gives the wines more depth and structure.
This 2017 release is a blend from 3 certified organic vineyards – our TWR home block here at the winery, and the Clayvin and Ridge Vineyards in the Southern Valleys which are owned by the Giesen Family. We were very excited to be able to procure some extra organic certified fruit from the Ridge and Clayvin blocks as we have seen the quality they have produced over a number of years. 2017 was a stellar vintage in Marlborough for Pinot Noir. This resultant blend has great fruit weight and power, with the depth of flavour and complexity. The wine has a great approachable fleshiness but also the line and length for some serious cellaring.
This Pinot Noir exhibits gorgeous, fragrant notes of ripe strawberry and omega plum with hints of baking spice, mocha, and some complex savoury undertones. The fleshy, silky tannins combine with vibrant flavours of omega plum and strawberry. The palate has serious weight and flows from fruit purity into more savoury and complex flavours. The wine has great fleshiness and depth and finishes with a lingering persistence of fruit, fine tannin and well integrated oak. Bottled un-fined and with minimal filtration.
Bob Campbell MW – 93 Points – 2017 Vintage
Supple and delicately succulent Pinot Noir with floral, violet, red rose, ripe cherry, and fresh herb flavours supported by gentle acidity and fine, peppery tannins. Re-tasted after a year, the wine has integrated and developed considerably. Approachable now but should continue to develop. Drink 2020–2027
Gary Walsh – 94 Points
From Te Whare Ra, Ridge, and Clayvin vineyards. I always bang on about how good Marlborough Pinot Noir can be. It just needs the right sites, and attention to detail in the vineyard.Cherry, damp earth, spice and dried flowers. Medium-bodied, a little sappy, but with a coolness and fine ‘mineral’ feel, tannin is dense and tight, with a sort of emery texture, a dusting of cocoa, and tamarind infused red fruits on a long clean finish. Lovely wine. Has a bit of X-Factor, even. I like it. The Wine Front August 2020
Cameron Douglas MS – 95 Points
Fantastic aromatics with aromas of ripe red berries and dried herb, sweet smoke and soft wood spices, dark rose and plum. On the palate – tense, youthful, ripe, fruity, complex and dry. A complete wine with a core of pinosity and fruit layered atop a foundation of fine tannins and medium+ acidity, flowers and mineral, spice and endless charm. best drinking from 2021 through 2030+.
Nick Stock – 94 Points
This is utterly delicious pinot, delivering abundant spiced-cherry and blueberry-pastry aromas. This has an attractively composed and fleshy, ripe, dark-cherry and red-plum core with long, fresh and juicy drive on the palate. Such great fruit purity here.
Candice Chow for Raymond Chan – 94 Points
The nose is softly full with intense fragrances of deep florals; black cherries intermix smoky flint, dried herbs and meatiness; a wide range of savoury complexity. Medium-full bodied, dark-toned cherries and plums, enriched by coffee, dried herbs and dried mushrooms. Savoury aromas unfold layers of smoke, dried meat, earth along with deep floral fragrances lend a wholesome elegant finish. The wine has a broad mouthfeel, amplified the earthiness. The fruit is subtle; savoury components weaved the fine structure of the wine; along with silky tannin extraction added poise. This is a savoury Pinot Noir with flavours of dark cherries and plums, complexing savoury elements and a silky broad palate. Match with braised pork and lamb grill over the next 4-6 years