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

Giesen Pinot Noir 2003

Pinot Noir from New Zealand
    0% ABV
    All Vintages
    Currently Unavailable $16.99
    Try the
    16 99
    16 99
    Save $0.00 (0%)
    Ships Thu, Dec 20
    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

    Hand picked and carefully sorted fruit was gently crushed to retain some whole berries. An average of seven days cold maceration to extract flavour and colour was followed by fermentation with hand plunging up to six times a day. Two to four days on skins after fementation brought the wine together before pressing into barrels, where it spent nine months (20% new oak).

    Critical Acclaim

    All Vintages
    Giesen

    Giesen

    View all wine
    Giesen, New Zealand
    Video of winery
    If it weren’t for the heat and the snakes, the Giesen brothers could well have settled in Australia. But after suffering in 40 degree temperatures and an incident involving a snake in a swimming pool, Theo Giesen decided that New Zealand was a more attractive option. Australia’s loss has been New Zealand’s gain. Theo and Alex were the first to arrive in New Zealand on their equivalent of an OE. They had initially planned to start a stone company, along similar lines to their family business back in Germany, but instead they bought land in Burnham, just outside of Christchurch, and planted vines. At the time, it was the southern most vineyard in the world… and many people thought they were a little crazy.

    While the brothers had some experience in growing grapes – their family had ‘hobby’ vines back in Germany – neither Theo nor Alex knew how to make wine. So it was up to Marcel to learn. Four years later, Marcel, now a qualified winemaker, joined his brothers in New Zealand.

    A lot has changed since those early days, but even though they are now old hands at the business, the brothers are all still very involved. They work closely with the winemaking and vineyard team, and they all still get a kick out of producing world class wine. The thrill of a new vintage never goes away.

    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.

    LAU175820703_2003 Item# 85179