Mount Edward Pinot Noir, Central Otago, New Zealand 2015

Mount Edward Pinot Noir, Central Otago, New Zealand 2015.jpg
Mount Edward Pinot Noir, Central Otago, New Zealand 2015.jpg

Mount Edward Pinot Noir, Central Otago, New Zealand 2015


The pale ruby colour alone, when poured into a big-bowled glass, is enough to set the tastebuds into a frenzy of anticipation, but it’s the aromas that this unique microclimate (deep down on New Zealand’s South Island) impart to the wine that are truly spellbinding. Voluptuous violets, molten rubies, Coca-Cola foam, cherries dipped in kirsch, frankincense. Those aromas are as distinct and true to their origins as any climat in Burgundy. And then the palate. Silky, supple, succulent, with only a ghostly vestige of tannins, full of shiny-skinned red fruits, yet lithe and refreshing, offering just the right amount of acidity to cut through rich food. 13.5% alc. Drink now-2020.

Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak (20 % new) before racking and settling in tank for a further 3 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches.

Press review:

The Wine Advocate: "The 2015 Pinot Noir remains a medium-bodied offering, redolent of rose petals, black cherries and spice. Only 15% new oak was used, so it remains in the background, letting the fruit shine and leaving the fruit tannins to carry the structure. They spread out across the palate, fanning out on the finish to leave behind a gentle coating of silky dryness." 93 points 

The New Zealand Report: “This is in fine form, delivering a more concise and complex expression than has been seen under this label before. It's the brand of clever refinement that brings clarity and revelation in the wine. There's so much on offer. Dark and red cherries, forest wood, herbs, leaves and attractive spicy flavours. Tannins crest smoothly up through the finish.” 96 points

Mount Edward - a background

Wherever Mount Edward’s winemaker, Duncan Forsyth, goes the word ‘maverick’ isn’t far behind. Swiftly pursued by the words ‘revolutionary’ and ‘pioneer’. He works using organic and biodynamic farming principles in a tricky terrain for such chemical-eschewing practices. Cold wet weather in spring, fungus, birds, insects… they’d have most farmers reaching for the spray gun. “For us, being organic is about having a vineyard that is healthy and allows the vines to reach the subsoil terrain in order to get what it needs,” says Duncan, “rather than feeding it all those synthetic fertilisers, which makes the vines lazy and less expressive.” Unlocking the secrets of the subsoil and expressing that through wine, so that the wine is distinctly unique and exclusive to that site, that place and that harvest, is one of the greatest achievements any winegrower can hope to accomplish when producing wine.

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