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Peregrine Pinot Noir 2006

Pinot Noir from Central Otago, New Zealand
  • WE92
0% ABV
  • JS93
  • RP91
  • WE90
  • BH91
  • TP90
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4.0 1 Ratings
0% ABV

Winemaker Notes

The fruit for this wine came from the Cromwell basin (80%) and the Gibbston Valley (20%) The 2006 growing season provided the perfect growing conditions for premium Pinot Noir resulting in Peregrine's earliest harvest to date.

The wine was pressed to French oak barrels (35% new) where it spent 10 months. The wine was racked from barrel and lightly filtered before being bottled.

The 2006 Peregrine Pinot Noir has great depth of color. The nose has mocha, fresh fruit and spice while the palate overflows with dark fruits such as plums and cherries, spice and ample tannin to match the fruit and insure the wine will last for years to come.

Critical Acclaim

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WE 92
Wine Enthusiast
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Peregrine

Peregrine

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Peregrine, Central Otago, New Zealand
2006 Pinot Noir
Set majestically in the rugged mountainous beauty of Central Otago in the South Island of New Zealand, this privately owned producer is committed to enhancing the environment with both their organically certified estates and winery and their 'hands on' involvement in the conservation of New Zealand’s native birds, the Saddleback and Mohua.

These passionate family wine producers have a philosophy of producing wine that is truly representative of the Central Otago region, drawing only the very best hand-picked fruit from the Peregrine vineyard sites in the Lowburn, Bendigo and Gibbston sub regions. In its short history it has been an impressive high achiever, with its wines winning numerous prestigious awards and trophies around the world, and its stunning winery building achieving international acclaim.

Peregrine produced its first vintage in 1998, and although known as a specialist Pinot Noir house, it also produces excellent Riesling, Pinot Gris, Chardonnay and Sauvignon Blanc.

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.

WWH112254_2006 Item# 93107

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