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Murdoch James Estate Pinot Noir 2013

Pinot Noir from Martinborough, New Zealand
  • RP90
0% ABV
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Winemaker Notes

This Pinot Noir displays richly flavors of crushed mixed berries and bright raspberries with soft and savory undercurrent. Offers texture, balance and depth.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Pale to medium ruby-purple in color, the 2013 Estate Pinot Noir offers an expressive nose of black raspberries, pomegranate and black cherries with nuaces of loam, moss and cumin seeds. Elegantly styled with a medium-body and very fine tannins supporting the red and black berry flavors, it has a long mineral laced finish.
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Murdoch James

Murdoch James

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Murdoch James, Martinborough, New Zealand
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In the South Wairarapa valley on the North Island of New Zealand, in a small picturesque town, Murdoch James Estate is one of Martinborough’s pioneering wineries. It was established over 20 years ago when, Roger and Jill Fraser, first planted Pinot Noir and Syrah on the river-stone terraces of the region with the focus on producing wines of distinction. Murdoch James wines are named in memory of founder Roger Fraser’s father. Today, Roger’s son Carl Fraser is a winemaker.

Murdoch James Estate vineyards enjoy premium grape growing soil conditions with a mixture of calciferous lime, clay and river silts with a high mineral content. The action of the Australian tectonic plate, scraping the bed of the Pacific plate millions of years ago, gave rise to the limestone rich hills of the High Block Vineyard of Murdoch James Estate, Martinborough. The lime and clay based soils of the vineyard allows white wines a vibrant fruit flavor with a long, lingering, mineral finish, and red wines of complexity and character. True to their terroir, the wines of Murdoch James Martinborough are rich in flavor and elegant in structure.

Martinborough

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Part of the Wairarapa region in the southern end of the country’s North Island, Martinborough is a bucolic appellation full of artisan, lifestyle wine producers. Above all else, their goals are to tend vineyards for low yields and create wines of supreme quality. Pinot noir is the main grape variety here, occupying over half of the land under vine.

Comparing topography, climate and soils, the region is nearly identical to Marlborough except that it produces top quality reds on the regular.

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.

HNYMDJPNR13C_2013 Item# 155071