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Loveblock Pinot Noir 2014

Pinot Noir from Central Otago, New Zealand
  • TP93
  • WE92
  • WS91
13.5% ABV
  • WS92
  • RP90
  • WE91
  • WE90
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3.9 7 Ratings
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3.9 7 Ratings
13.5% ABV

Winemaker Notes

Crimson color with purple edges. Intense dark fruit, Black Doris plum and blueberry, forest floor and cloves and spices. Up front tannins with Shitake mushroom and dark fruit. Finishes with dark fruit sweetness.

Critical Acclaim

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TP 93
Tasting Panel
Kim and Erica Crawford sold their hugely successful eponymous winery and founded this boutique operation. This deep, rich wine is beautifully balanced with tangy, juicy cherry fruit and a lengthy finish. Exemplary New World Pinot Noir.
WE 92
Wine Enthusiast
This is intense and muscular without being overdone. Herbal and peppery notes bring nuance to the concentrated flavors of dark plum, mocha and baking spice. The finish is richly tannic but not hard, making it approachable now but capable of aging through 2030.
WS 91
Wine Spectator
Stylish, strong toasty notes lend a caramel overtone to the plump and ripe cherry and berry flavors, with vanilla, clove and green tea accents and plenty of throttle on the finish. Drink now through 2027.
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Loveblock

Loveblock

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Loveblock, Central Otago, New Zealand
Image of winery
Loveblock was forged by Erica and Kim Crawford from a love affair with a view and a challenge. Perched high on the hills overlooking Marlborough's Awatere Valley, our Loveblock is far removed from the agricultural bustle in the valley below. From here you can almost see the end of the planet; the peace lifts you above your troubles. At Loveblock, we are charged with creating the best wine we can to express this extraordinary place and its unique aspect. We follow our deeply held belief in ethical farming which enables the wine to show its true and naked terroir.

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 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.

RRM54370_2014 Item# 257495