This Martinborough pinot noir consistently scores plenty of points, wins awards and trophies by the bagful, as well as raving reviews. And there’s a reason - it lives up to the hype. Yep - magic Martinborough here with full-throttle pinosity. Ripe red-cherry fruit on the nose also shows a darker edge of plums, with gorgeous integrated spicy French oak. If you can tear your nose out of the glass for just a minute to actually taste the wine, you’ll be mesmerised with the delivery. Plush, soft and generous to begin, the body builds at the back end with a rush of tart cherry fruit, richer blueberry notes and thanks to its brisk acidity, there’s lovely length to finish. Get on board so you’re not left wondering. There’s so much to enjoy here. The only problem will be that you’ll want to share the experience - just not with too many people as you’ll want a second glass. And a third...
“Delicious pinot noir with a tantalising mix of floral, violet, dark-fleshed plum, spice, anise and nutty oak flavours. A rich creamy-textured wine, with an impeccable balance between fruit sweetness, fine tannins and fruity acidity.”
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
Hand-harvested from selected blocks at our Te Muna Vineyard, this Pinot Noir exudes mouth-filling fresh red fruit flavours. With structurally integrated tannins, this wine is instantly appealing and deliciously ‘Martinborough’.
Gentle handling with whole-bunch fermentation and delicate French oak Barrique treatment ensures a floral wine which embodies the distinctive intense fruit characters of the region. An elegant, silky texture with a delicately balanced tannin structure and a texturally dry finish.
Anyone who's ever tried Martinborough pinot noir will shout its praises from the rooftop... at least, anyone who's not a Marlborough diehard. There seems to be a nice rivalry in the pinot stakes between the two regions, with Martinborough producing more structural (some would say "Burgundian") styles, as opposed to Marlborough's fruity flavour fests. If you see one, nab it. Also keep an eye out for the aromatic whites.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 80ml (1/3 cup) soy sauce
- 1 tbs rice wine vinegar
- 1 tbs dry sherry
- 2 tsp caster sugar
- 1/2 tsp sesame oil
- 1 tbs light olive oil
- 750g-piece beef eye fillet, tied at 4cm intervals
- Watercress sprigs, to serve
- Combine the soy sauce, vinegar, sherry, sugar and sesame oil in a small jug.
- Preheat oven to 180°C. Heat the olive oil in a large frying pan over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan and cook, turning occasionally, for 10 minutes or until browned. Transfer to a baking tray. Bake for 15 minutes for medium-rare or until cooked to your liking. Transfer to a wire rack over a plate to cool completely.
- Transfer the beef to a large sealable plastic bag. Add the soy sauce mixture and turn to coat. Place in the fridge for 4 hours or overnight to marinate.
- Arrange the watercress on a serving platter. Thinly slice the beef and arrange on top of the watercress. Drizzle over any remaining soy sauce mixture.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...