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Tohu Pinot Noir 2007

Pinot Noir from Marlborough, New Zealand
  • WS91
0% ABV
  • RP91
  • JS90
  • JS92
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2.3 3 Ratings
0% ABV

Winemaker Notes

#92 Wine Spectator Top 100 of 2009

Tohu means mark, sign or signature. Being the world's first Maori owned wine company, Tohu is making its mark on the world stage, producing outstanding New Zealand wine.

Central to Maori way of life is nurturing and respecting the land. When the land is looked after it rewards us with excellent quality produce. "Our gift from the land – Nga Hua a te whenua" is our stunning vineyards in the Waihopai and Awatere Valley, Marlborough. From these vineyards we source our grapes, producing world class, award winning wines.

Bright, deep ruby and cherry appearance. Aromas of savory ripe plum, cherry, smoky oak and dark spices.

Critical Acclaim

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WS 91
Wine Spectator
Lithe, medium-weight, generous and appealing for the coffee nuances that swirl through the plum and currant fruit, remaining vivid and expressive through the long finish. Drink now through 2015.
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Tohu
Tohu, Marlborough, New Zealand
2007 Pinot Noir
For centuries Maori, the indigenous people of New Zealand, worked on, lived around and loved the rugged yet fertile lands of their ancestors. There was awareness that the earth was the giver of all life. From the soil came food and that same food was cooked beneath the earth. It was accepted that the people who were born onto that land inherited the right to produce from it and to protect it for the benefit of all. Tohu Wines is the first indigenous branded wine to be produced for the export market. The superb quality blend, taken from the foremost wine growing regions in New Zealand, Marlborough and Gisborne, conveys the care and consideration, experience and understanding that is inherent in all the finest produce gifted from the land. Tohu Wines is one of New Zealand's finest achievements created from a mutual vision of harmony and respect of our people and our place.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, 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 and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WWH116917_2007 Item# 101950

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