Wither Hills Pinot Noir

From seductive bright morello cherry, fresh brambly wild berry compote, subtle French oak spice, black olive and lingering ‘blue’ aromatics; this pinot noir delivers a youthful evocative Marlborough Pinot Noir. The seamless tension, bright acidity and supple ripe fruit tannins, elegance, texture and Pinosity are all bound together with a balanced acid tannin profile delivering the hallmark Wither Hills Pinot Noir style which if patient will reward cellaring for up to 15 years. In its youth this Pinot Noir will pair itself with most foods from smoked eel, seared tuna, and Szechwan style foods, through to the more traditional fare of twice cooked duck and my favourite at the moment pork belly with a hint of five spice. Sit back, relax, and savour!

Winemaking Notes

Our two stunning pinot noir vineyards Benmorven & Taylor River make up the majority of this blend with all the fruit for this Pinot Noir coming from Marlborough’s famed ‘Southern Valley’s’ subregion. Each vineyard site was hand harvested at optimum ripeness and kept separate throughout the winemaking process to provide the greatest possible individual expression. The fruit was cold soaked in square fermenters, inoculated with selected and wild yeast strains, basket pressed and left to relax for 14 months in French Barriques, during which the wine underwent malolactic fermentation. The wine was then blended, egg white fined, filtered, and bottled resulting in a classically elegant yet opulent mouth filling Marlborough Pinot Noir.

Wine Production Stats

Alcohol: 14%
Total Acidity: 6.3g/L
Brix: 23 - 25
pH: 3.27
Oak: French Oak Barriques 14 months

In complete contrast to the 2012 vintage, 2013 saw the region soaked with sunshine and warmth throughout the growing season, after a settled spring, which allowed for fabulous fruit set and healthy growing conditions. As the sunshine continued, ripening progressed at an even rate across the valley floor, so much so that many varieties and sub regions looked to have reached physiological ripeness at once! Two weeks of intense harvesting and work within the winery meant that fruit was captured in optimum condition. The resulting wines are showing intense fruit aromatics and seductive juicy palate weight.

89 Points

Wine Spectator
"Cherry and berry flavors are bright and succulent in this smooth-bodied red. Tobacco, spice and toast notes fill in on the finish. Drink now through 2016."
- Lisa PerrottiBrown (2012 vintage)

88 Points

Wine Advocate
"Pale to medium ruby colored, the 2012 Pinot Noir is scented of kirsch, red currant jelly and potpourri with a touch of cinnamon. Medium-bodied, fresh, soft and clean, it is still quite youthful with a good core of uncomplicated fruit and good length."
- MaryAnn Worobiec (2012 vintage)

91 Points

"Here's a great value in a Pinot Noir from a producer that is new to me. It features aromas of macerated ripe cherry and strawberry, with notes of smoke, leaf and earth. Flavors focus on the fruit, with bright citrus-like acidity carrying the red fruit through a long finish where some fall spice comes into play. It's not red Burgundy or a California star, and it's not trying to be -- it's happy to show its own provenance while taking a place alongside roast turkey or white sauce fish preparations."
- Rich Cook (2012 vintage)

88 Points

Wine Spectator
"Aromatic, with rose petal and thyme accents to the raspberry and cherry flavors, showing plenty of red licorice notes, a juicy edge and taut tannins. Drink now through 2026."
- MaryAnn Worobiec (2011 vintage)

89 Points

Wine Spectator
"Cherry and berry flavors are bright and succulent in this smooth-bodied red. Tobacco, spice and toast notes fill in on the finish. Drink now through 2016."
- MaryAnn Worobiec (2010 vintage)

96 Points

Australian Wine Companion
"Outstanding clear crimson color; a beautifully articulated and crafted pinot, with effortless red fruit flavours and silky texture; gold medal at Air New Zealand Wine Awards no surprise. 96 points; drink to 2017."
- James Halliday (2008 vintage)