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Goose Bay Pinot Noir 2010

Pinot Noir from Marlborough, New Zealand
    0% ABV
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    Winemaker Notes

    Ripe berries with hints of cherry, along with buttery overtones. Pairs well with light cheeses and crisp breads.

    Critical Acclaim

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    Goose Bay

    Goose Bay

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    Goose Bay, Marlborough, New Zealand
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    Philip Jones and Sheryl Jones have been interested in wine for most of their lives. They planted their first vineyards in 1989 and produced the first vintage in 1994. After searching throughout California for a site that would grow cool climate grapes and provide the quality of life they were looking for they decided to settle in New Zealand. The quiet easy going lifestyle and the young wine industry were very appealing.

    After investigating Viticulture areas throughout New Zealand it was decided to establish vineyards and a winery in the Upper Moutere hills close to Nelson. The first wines produced in 1994 were quickly recognized as some of New Zealand's best wines.

    Over the years additional vineyards were planted and brands added. Goose Bay wines were developed for the kosher market throughout the world and Spencer Hill is the only New Zealand winery to make kosher wines. The highly successful Latitude 41 range is a blend of Nelson and Marlborough grapes resulting in a wine that offers the best of both areas. We figured out quickly that nether region was better, just different, so why not try a blend! The latest offerings are Compassion wines with 100% of the profits donated to an alliance of national charities. This is our way of saying thank you to New Zealand for allowing us to live such a good life.

    Goose Bay wines are made under strict supervision for the kosher market throughout the world. All of these wines are produced Mevushal and are sold through the Royal Wine Corporation located in New York. Bottled with Diam cork.

    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.

    HOR87110_2010 Item# 126572