Greywacke Pinot Noir Marlborough 2011
Pinot Noir from Marlborough, New Zealand
#48 Wine Spectator Top 100 of 2013
A virtual compote loaded with black plums, boysenberries and redcurrants, lightly infused with cinnamon and cloves. An intensely perfumed Marlborough pinot with fruit sweetness, floral highlights and a distinct smoky fragrance. The full-flavoured palate has dark fruit richness with great length and freshness – finishing with a hint of Middle Eastern spice.
Wine Spectator - "Elegant, with supple, fresh and lively flavors of raspberry and cherry, meshing harmoniously with details of clove, forest floor, tobacco leaf, pepper and dried lavender that echo on the long, lingering finish."
James Suckling - "Pure fruit with strawberry and flowers. Very aromatic undertones of lemon rind. Full body with firm and lightly chewy tannins. Wonderful tannin tension to the fruit. Keeps it in line.
Range: 92-93 Points"
The Wine Advocate - "Pale to medium ruby-purple-colored, the 2011 Pinot Noir offers pronounced notes of red cherries, black raspberries and red currants with suggestions of underbrush, violets and cinnamon stick. Medium-bodied with plenty of mouth-filling red berry and earthy flavors, a medium level of fine-grained tannins and vibrant acid, it finishes with very good length and finesse. Drink it now to 2017+.
Range: 90+ Points"
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The Greywacke portfolio is based on the Marlborough region's signature varieties, Sauvignon Blanc and Pinot Noir. The Sauvignon Blanc is crafted in two distinctive styles: classically pure Marlborough Sauvignon, and an alternative wild yeast-fermented, oak-aged Sauvignon. In addition, Kevin indulges his creative drive with small parcels of Chardonnay, along with aromatic varieties Pinot Gris and Riesling. When the season graces this idyllic region with ideal conditions, limited releases of late harvest wines from the aromatic varieties are produced. View all Greywacke Wines
About MarlboroughView a map of Marlborough wineries (mahrl-bore-oh)
Sitting pretty on the northern tip of New Zealand's south island, Marlborough has become synonymous with New Zealand Sauvignon Blanc. As well it should be – Marlborough is the primary region for those delicious, citrusy, summer-lovin' wines with vibrant acidity and pungent, grassy, grapefruit flavors. Sauvignon Blanc is the main grape here; Chardonnay, Pinot Noir and Riesling are also made.
Notable FactsThe region has well-drained alluvial loam soils, which are perfect for grape growing. The grapes receive a good deal of sunshine during the day, but recovers in the cool evenings. Marlborough's growing season is long, which helps foster the gradual, even ripening of the grapes. Not made for much aging, the Sauvignon Blancs of Marlborough are of the buy ‘em and drink ‘em class of wine. Expect little vintage variation here - quantity differs more than quality.
About New ZealandThe country of New Zealand is about 1000 miles from the coast of Australia. It consists of two long islands, end to end, that are approximately the same length as California. Most of the country's climate is maritime due to the abundant coastline. The northern island is warmer and wetter, while the southern island is cooler and dryer. The most popular grapes of New Zealand are Sauvignon Blanc (made most famous by the bright, crisp wines coming out of Marlborough), Chardonnay and the ever-growing Pinot Noir.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.