Winemaker Notes
Alluring aromatics of dark wild berry fruits, toasty spice and subtle earthy undertones blend together in a concentrated hedonistic bouquet. Layers of sumptuous fruit and spice continue onto the palate with a core of juicy fruit bundled together with bright acidity and silky tannins, delivering the hallmark Wither Hills Pinot Noir style which, if patient, will reward cellaring for up to 12 years.
It is a Pinot Noir to be enjoyed with an array of foods from smoked meats, seared tuna, roast duck and pork belly. Sit back, relax and savor.
Professional Ratings
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Wine Enthusiast
This is soft spoken and somewhat reductive at first, but after time swirling in glass it morphs into an appealing and approachable Pinot, offering up plump blueberry and red berry, white pepper and floral characters. The palate is light to medium bodied with an almost surprising firmness to the leathery, savory tannins. A textural cool climate Pinot with character and food friendliness for drinking now. Distinguished Vineyards & Wine Partners.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
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.