Allan Scott Marlborough Estate Pinot Noir 2007
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Particularly well matched with lamb and game meats. Enjoy with savory dishes or on its own. Best served at room temperature and given a little time to breathe. Drink now or cellar for up to 5 years.
Just like the vines themselves, the family's story is entwined in the very roots of Marlborough winemaking. Allan Scott planted some of the region's first vineyards in the 1970s and has been a part of every vintage grown here since.
In 1990, Allan and his wife Catherine founded Allan Scott Family Winemakers, one of the region's first independent wineries. Just as the name promises, it has always been a family endeavour, and it now has evolved into a true family calling. Allan and Cathy's children, son Josh and younger daughter Sara, have assumed full control of the company and lead the production, management, and development alongwith a highly skilled operational team.
The Scott family attributes their achievements to the exceptional vineyard sites they have carefully chosen, an intimate understanding of the terroir, ideal growing conditions, and an unwavering commitment to crafting the world's finest wines.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.