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Spy Valley Pinot Noir 2009

Pinot Noir from New Zealand
  • WS90
14.5% ABV
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  • RP90
  • WS92
  • WE90
  • JS92
  • WS92
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14.5% ABV

Winemaker Notes

Ruby in color, the wine displays a bouquet of sweet cherry and red fruits which are underlined by fragrant notes of incense, mocha and lavender.
The palate displays fresh fruit which supports a crisp and crunchy texture, with a long firm finish. Just a touch of the usual licorice note from our vineyard.

Critical Acclaim

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WS 90
Wine Spectator
A wonderfully supple, creamy texture gives way to sophisticated flavors of cherry and raspberry that build to a terrific chord, with nutmeg, vanilla and dried rose petal notes that persist on the finish. Drink now through 2017.
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Spy Valley

Spy Valley

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Spy Valley, New Zealand
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The brand name Spy Valley is derived from the presence of a satellite communications monitoring station within a few kilometers of the winery. Situated on the sunny southern side of Marlborough's Wairau Valley, nestled on the terraces of the Omaka River are the vineyards of Johnson Estate. Established in 1993 by the Johnson family, Johnson Estate was one of the pioneering vineyard companies in the Marlborough sub-region and remains family-owned. Eight varieties of grapes grow over 380 acres of free-draining, stony soils producing exceptional fruit for Spy Valley Wines. In ten years, production has risen to place Spy Valley as one of Marlborough's leading family-owned companies. Youthful and exuberant wines are crafted using modern winemaking techniques by winemaker Paul Bougeois and his team.
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New Zealand

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A relatively young but extremely promising wine producing country, New Zealand is widely recognized for its distinctive wines made from the aromatic, Sauvignon blanc.

The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall, as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point from wallet-friendly to premium.

Sauvignon blanc, known here for its trademark herbaceous character, is at its best in Marlborough but thrives throughout the nation, accounting for an overwhelming majority of the country’s exports. While this is indeed the country’s most planted and successful variety, it is certainly not the only New Zealand grape capable of delighting wine lovers.

Chardonnay is the second-most important white variety and takes on a supple texture with citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot noir, second behind Sauvignon blanc in national production numbers, is at its best in Central Otago—the most southerly winegrowing region in the world! These wines are known for bright and juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot noir and Chardonnay are used to produce traditional method sparkling wines.

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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, not Pinot noir. 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 Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

ALL8109448_2009 Item# 109078