Matahiwi Estate ME Pinot Noir 2018
- Medium bodied
We’ll forgive you for falling head over heels in love with Matahiwi Estate. Many a mofo before you already has and many more will do so before too long. Their ability to churn out consistently high quality wines is nothing short of impressive. Take the ME 2018 Wairarapa pinot noir for example; chuggable, gluggable party time pinot bursting with wild red cherries and typically kiwi darker forest berries and a slightly heavier palate weight than that of an Aussie pinot. This has guts and determination layered through and through and a subtle, surprising dash of soft spice on the finish. Enjoy with a serve of roasted artichoke hearts doused in olive oil and garlic.
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Matahiwi Estate is another New Zealand wine success story. For such a small country, Kiwi's do an exceptional job on the world stage. Alastair Scott is a passionate wine man (aren't we all?), born and bred in the beautiful Wairarapa Valley on the north island. He dreamt of making world class wines. Back in the day (some 100 years pre-Alastair), an Italian wine scientist identified the Wairarapa Valley as ideal for growing grapes. Fast forward to today and Matahiwi Estate does the region proud with their stable of award-winning wines, while nurturing the land with sustainable practices. So Alastair’s dream came true, and he now spends his time spreading the very good word of Matahiwi wines around the world.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...