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Flat front label of wine

Kawarau Estate Reserve Pinot Noir 2006

Pinot Noir from Central Otago, New Zealand
  • RP90
13.5% ABV
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13.5% ABV

Winemaker Notes

Sweet berry fruits and savory flavors are combined with spicy characters on the palate to produce a rich and elegantly textured wine. It is a powerful, complex style of wine that can be enjoyed now or cellared for up to 5 years.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
A simple, tight nose of baked black cherries, wild strawberry and sous-bois that could do with more vigour and lift. The palate is full-bodied with saturated tannins, but with good balanced and fine acidity to cut through those chewy black cherry and plum fruits. An ambitious, almost decadent Pinot Noir and it just about pulls it off. Good winemaking at work. Tasted January 2008. Drink 2008-2015.
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Kawarau Estate

Kawarau Estate

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Kawarau Estate, Central Otago, New Zealand
Kawarau Estate was established in 1992.

The fruit used for all our wines has been organically grown at our Dunstan vineyard north of Lowburn, near Cromwell in Central Otago.

From its inception, the vineyard has been managed according to strict organic principles. Herbicides, pesticides, insecticides, fungicides or synthetic fertilisers are not used.

The vineyard has had full organic certification from Bio-Gro New Zealand since 1996. Kawarau Estate is dedicated to the production of high quality wines.

We keep our yields low to maximise ripeness and fruit flavours and as a result, our Sauvignon Blanc, Chardonnay and Pinot Noir wines are fruity, refreshing and well balanced.

Central Otago

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Home to the globe’s most southerly vineyards, which are cultivated below the 45th parallel, Central Otago is a true one-of-a-kind wine growing region, but not only because of its extreme location.

Central Otago is more dependent on one single variety than any other region in New Zealand—and it isn’t Sauvignon blanc. They don’t even make Sauvignon blanc there.

Pinot Noir claims nearly 75% of the region’s vineyards with Pinot Gris coming in a far second place and Riesling behind it. This is also New Zealand’s only wine region with a continental climate, giving it more diurnal and seasonal temperature shifts than any other.

The subregion of Bannockburn has enjoyed the most success historically but the area’s exceptional growth has moved to the promising regions of Cromwell/Bendigo and Alexandra districts. Central Otago is known for its fruity and full-bodied Pinot noir. With the freedom to experiment here, growers and winemakers are easily exhibiting the area’s great potential.

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.

ALXKAWARAU_2006 Item# 117550