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Yealands Estate Single Vineyard Pinot Noir 2016

Pinot Noir from Marlborough, New Zealand
  • RP90
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

100% Pinot Noir. Notes of black cherry, violets and spice dominate the nose. The palate is full and structured, yet elegant with flavors of luscious, dark, ripe cherry balanced by a fine, minerally acidity and a savory, spicy note from French oak ageing.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Drawn from the estate's Awatere plantings of Dijon clones, the 2016 Single Vineyard Pinot Noir is a medium-bodied, supple wine with attractive aromas of black cherries and cola. Creamy on the mid-palate, it finishes long and silky.
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Yealands
Yealands, New Zealand
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Stretching over 2,400 acres of prime viticultural land, the Yealands Estate is New Zealand's single largest vineyard under private ownership. Located in the Awatere Valley of Marlborough, the Seaview Vineyad is exposed to some of the toughest growing conditions in the country: low rainfall, high sunshine, cool nights and strong winds. The result is a smaller, thicker-skinned berry and lower yielding vines which create wines of intensity, purity and complexity.

The hallmark of the Yealands Estate is an absolute commitment to sustainable wine production, an undertaking we have made from the vine to the bottle. This commitment to premium sustainable wine production has resulted in a number of notable achievements.

The Yealands Estate Winery was created to operate sustainably at every level.

As a result we have already achieved a high industrial sustainability rating. We have also been awarded carboNZeroCert™ status, joining a select group of wineries around the world who have earned this recognition.

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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.

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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.

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