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Mount Riley Pinot Noir 2004

Pinot Noir from Marlborough, New Zealand
  • WS89
0% ABV
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Winemaker Notes

Mid red intensity with purple hues. Ripe berry aromas, strawberry, plum, attractive oak aromas with a little smokiness from the oak aging. Savoury hints of earth, with mushroom complexity. Berry fruit flavours, mouth filling with a pleasing soft tannin finish. Warm and supple, a medium bodied wine to be enjoyed.

Critical Acclaim

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WS 89
Wine Spectator
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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 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.

WWB24273_2004 Item# 82620