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Mohua Pinot Noir 2009

Pinot Noir from Central Otago, New Zealand
  • WS89
13.5% ABV
  • WE89
  • RP89
  • WE89
  • TP90
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4.0 1 Ratings
13.5% ABV

Winemaker Notes

The 2009 Mohua Pinot Noir has aromas of violets, dried fruits and cherry. The palate has sweet cherry, plum and raspberries with full mouth feel, fine tannin structure and a long warm finish.

Critical Acclaim

All Vintages
WS 89
Wine Spectator
Ripe, juicy raspberry and cherry flavors are fresh and refreshing, with a great tangy acidity. Fresh herb and minerally sea salt details come in on the finish. Drink now through 2019.
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Mohua, Central Otago, New Zealand
2009 Pinot Noir
Mohua Wines was founded in 2009 to create exceptional wines from some of New Zealand’s highest quality regions. Driven by one family’s passion for great wine-making, our focus is on merging that vision with sustainable practices to craft wines that capture the essence of their environment, while improving the land that creates them. Owned and managed by two generations of the McLachlan family, Mohua Wines combines a talent and love for great wine-making with the desire to preserve and enhance the land from which it comes. Motivated by the wish to create lasting wines from some of the finest grape sources in the southern hemisphere, our family is intimately involved with every aspect of the business, bringing a balance of professional expertise and agricultural skill to every stage of production. Great wine begins in the vineyard – we help it on its journey.

The Mohua is one of New Zealand’s rarest birds, being found now only in some of the most remote parts of the South Island - Mohua Wines is proud to be involved the conservation efforts of this stunning chorister.

Mohua offers wines from two of New Zealand’s best known wine regions - Mohua Sauvignon Blanc from Marlborough and Mohua Pinot Noir from Central Otago.

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 just 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.

PBC9098044_2009 Item# 117500