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Mount Riley Marlborough Pinot Noir 2015

Pinot Noir from Marlborough, New Zealand
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    More darkly fruited than normal for us with plenty of black cherry, plum along with hints of dried herb. Palate An approachable, elegant wine with soft tannins, delicious bright red fruit flavours andgreat length of flavour. Drink Drinking well now and up to 2020. Great as an aperitif or with chicken, salmon, game, red meatand pasta.

    Critical Acclaim

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    Mount Riley

    Mount Riley

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    Mount Riley, Marlborough, New Zealand
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    Mount Riley's position as a top Marlborough wine estate stems from their guiding philosophy of having their people involved at all stages of the winemaking process, from earth to glass.

    Mount Riley is a family owned New Zealand company with strong traditional values and a focus on delivery of excellent value wines. They were established in 1992 by John Buchanan, who has been actively involved in the wine industry since the 1970s. Mount Riley's Head Winemaker Bill Hennessy ("Digger") has been leading Mount Riley's winemaking since 1998. In 2004, John's youngest daughter Amy joined Mount Riley as Sales & Marketing Director. Mount Riley is run by a small, dedicated team. The passion held by this team for their craft ensures that wines of the highest quality are produced.

    Since its first vintage in 1996, Mount Riley had been focused on over-delivering quality for price and producing dependable wines that wine enthusiasts will love and seek out. Mount Riley has been one of the fastest growing Marlborough estates and is today among the top 10 vineyard owners in Marlborough and the top 20 wineries in New Zealand in terms of total sales.

    Marlborough

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    An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.

    The region’s king variety, 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, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.

    Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

    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.

    SKRNMR009_2015 Item# 185391