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Mohua Pinot Noir 2013

Pinot Noir from Central Otago, New Zealand
  • RP89
  • WE89
13% ABV
  • WE89
  • TP90
  • WS89
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3.6 5 Ratings
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3.6 5 Ratings
13% ABV

Winemaker Notes

A floral scented rich and juicy Pinot Noir. Layered with fine tannins, raspberry and black currant, wild strawberry and spice flavors.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
Medium ruby-purple colored, the 2013 Mohua Pinot Noir has pretty mulberry, red currant, red plum and fragrant earth notes with hints of bay leaf and charcoal. Light bodied, elegant and well poised in the mouth, it has just enough earth laced red fruit expression and a long finish with a fair bit of chew.
WE 89
Wine Enthusiast
A sturdy, muscular style of Pint Noir, the 2013 Mohua delivers black cherry and plum fruit, hints of coffee and dark chocolate and a long, dusty finish. You could drink it now with rare beef or lamb, or hold it another year or two for the tannins to mellow a bit. Drink 2016–2023.
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Mohua
Mohua, Central Otago, New Zealand
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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 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.

ALL6720344_2013 Item# 138366