Pinot Noir Selection 4.0
- Mixed
- Various
If ever there was a grape capable of magic, it’s pinot noir. Little wonder it’s key to many of the most expensive wines in the world. Luckily, there’s none of that pomposity here. Here’s a mix covering some of the very best regions in the world. From perfumed and pretty to dark and sexy, there’s something for every occasion and every food pairing.
Every case contains ONE bottle of the following:
Red
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- Pinot Noir
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- Central Otago
- Pinot Noir
- Central Otago
Bendigo Hills is the semi-arid subregion of Central Otago, with north facing terraced slopes, famous for growing some of the region’s finest pinot noir. Planted in 2003, The Cob Cottage vineyard is certified organic, where the grapes are allowed to reach their prime ripeness before being handpicked and fermented. The region is famous for its deep and powerful pinots, and this is no exception. The wine is aged for a year in 25% new French oak, which adds texture and a few notes of cedar to the fruit profile of cherries, sour plums and cranberries that abound in the wine. There is also a very alluring mushroom note that is present on the nose and long, complex finish. So much to love in this wine- give it some air and it’ll only get better.
Red
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- Pinot Noir
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- Wairarapa
- Pinot Noir
- Wairarapa
Matahiwi’s ‘Holly’ range continues to grow in popularity throughout the nation, and for good reason. With a swath of rich, dark forest fruits and an aromatic lift of soft cooking spices, this is a supercharged pinot for those of you after a richer, more robust style. Ready to knock back in its youth thanks to a generous fruit profile, the wine has had a major whack of French oak prior to bottling, a good 10 months and 35% new. Couple that with a core of balanced, driving acidity and you can feel very confident to lay this down for a good 5-7 years and let those ever intriguing secondary and tertiary characteristics shine through.
Red
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- Pinot Noir
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- Tasmania
- Pinot Noir
- Tasmania
2018 was the vintage that Tassie winemakers dreamed of. Just enough rain and a long, sunny autumn. Perfect for those slow-ripening cool climate grapes. Handpicked fruit from five different regions of Tasmania has gone into this wine, a blend intended to show off the impressive potential of 2018. As expected, cherry and strawberry lead the charge, but some earthiness, spice and even beetroot notes really round out the profile. 2018 made for bright and fragrant pinot on the Apple Isle and we’re absolutely loving it.
Red
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- Pinot Noir
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- Yarra Valley
- Pinot Noir
- Yarra Valley
Straight from the shed at Greenstone Estate, we consider ourselves pretty damn lucky to get our hands on this pinot. If you’re a geek like us, you’ll like knowing the origins of this wine. All MV6 clone (known for its plummy, meaty characters) from a single vineyard, planted in 400 million year old soil. Around 40% whole bunches were used in the ferment before spending 9 months in new and old French oak. Only a light filtration was done before bottling, preserving the texture and oomph (a technical term for sure) of this vino. Alright, back to regular programming. Strawberries, cherries, rhubarb and beetroot lead the flavour profile, leading to a slightly earthy and spicy finish. It’s classic Yarra, complex and pleasurable all at once.
Red
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- Pinot Noir
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- Victoria
- Pinot Noir
- Victoria
Goona Warra have been around for years but this is our first go-round with them. Sunbury is one of those under-the-radar cool climate regions in Victoria, not because it hasn’t earned the acclaim, but rather because such small volumes of wine are produced there. This reserve pinot hits all those savoury notes. It’s earthy, slightly reductive and hints at forest floor and autumn leaves. The fruit expressed is blood plum and black cherry and there’s a nice juiciness on the mid-palate. Some time in oak has also provided a touch of cedar box along with the structure to age well.
Red
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- Pinot Noir
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- Tasmania
- Pinot Noir
- Tasmania
2021 proved to be a strong vintage in Tasmania; quantities were up on 2020 and quality was strong across the board. And with Tassie pinot being in such high demand, we were quite chuffed to get our hands on this drop made by Riversdale, one of our favourite producers from the Apple Isle. It’s quite elegant with a bit of earthiness behind the cherry and strawberry fruit profile. Up front you can taste some bramble drawn from partial whole bunch pressing, but that soon gives way to the silky palate and gently spiced finish.