Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Forrest Estate John Forrest Collection Waitaki Pinot Noir 2011

Pinot Noir from New Zealand
  • RP93
  • WE92
  • WW92
0% ABV
All Vintages
Currently Unavailable $49.99
Try the
75
49 99
Save $25.01 (33%)
Ships Tue, Dec 18
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
0
Limit Reached
0.0 0 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

0.0 0 Ratings
0% ABV

Winemaker Notes

Niche warm north west sloping, 5-15°, vineyard consisting of ancient white limestone soils inter layered with Waitaki river gravels allows grapes to truly ripen in these southerly latitudes: "Cool climate viticulture on the edge". The wine has a beautiful garnet hue with a brambly, blackberry, earthy nose which has a hint of cracked black pepper. The palate has medium weight with flavors of dark plums, cured meats and dried rosemary. Quite savory on the mid-palate, the wine has a firm mineral backbone with dusty tannins on the finish.

Critical Acclaim

All Vintages
RP 93
Robert Parker's Wine Advocate
Pale to medium ruby with a hint of purple, the 2011 John Forrest Collection Waitaki Pinot Noir offers gorgeous evolved Pinot notes of earth, meat and game with some truffle and mushroom hints over a core of cherry coulis and raspberry preserves. Light bodied, it fills the palate with lovely delicate red fruits and remarkable freshness with silky tannins carrying the fruit to a long finish.
WE 92
Wine Enthusiast
This elegant wine shows why the Waitaki Valley is an up-and-coming region. The fruit is ripe and cherry-laden, yet there’s also earthy, mushroomy depth, imparting a strong savory element. Weight and richness combine with silkiness and length.
WW 92
Wilfred Wong of Wine.com
Stand back and be prepared to enjoy one of the world's top Pinot Noirs, the no-holds barred 2011 John Forrest Collection Pinot Noir wakes the palate with its bold personality and flavors that run the gamut, this is a fully-loaded wine. Deep garnet color; candied strawberry, dried orange peels in the nose, beautiful earth; medium bodied, packed and firm on the palate; dry, medium acidity, well balanced; bold, red and black fruit flavors with an intense hit of leather and earth; long finish, memorable aftertaste. (Tasted: August 14, 2015, San Francisco, CA)
View More
Forrest Estate

Forrest Estate

View all wine
Forrest Estate, New Zealand
Image of winery
Doctors John and Brigid Forrest are Forrest, a small, very much 'hands-on" producer of premium quality white wine from their home vineyards in Marlborough. Whilst in partnership they produce the Cornerstone Bordeaux red from their vineyard in the Gimblett Gravels Region of Hawke's Bay and premium Pinot Noir from their vineyards in Bannockburn and the Waitaki Valley, Otago.

Leaving behind careers in molecular biology and medicine, John and Brigid returned to Marlborough in 1988 to establish their first vineyard at Renwick - at the heart of the stony Wairau River Valley.

Vintage 1990 saw the first Forrest wine and immediate success with a trophy at the national wine awards - success that has been repeated many times both nationally and internationally over the subsequent vintages.

To the often asked question "why did you do it?" the answer is, a mixture of the wine 'passion' and a desire to achieve and be recognized and rewarded for one's efforts. In hindsight we struck upon a career which suits our personalities - a perfect blend of art and science.

Grape growing and winemaking is an exacting science, however it must have the artistic touch to give the wines 'soul'. That individual expression of style is the trademark of our wines - rich aromatic white wine, and powerfully scented reds - all impeccably structured and a joy to drink.

New Zealand

View all wine

A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers—and in a very wallet-friendly manner, at that.

The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports.

Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the moust southerly winegrowing region in the world! These wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling wines.

Pinot Noir

View all wine

One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

PPW144395_2011 Item# 144395