Deep ruby in colour. Uplifted red fruits complimented by a perfume of violets with underlying notes of clove and cinnamon. A focused, concentrated palate of richly flavoured red fruit, a bright spice infused savouriness from well integrated oak, finishing with appealing soft fleshy tannins.
Food Match: Duck, cervena, red meats and especially truffled venison and mushroom pie.
Cellaring: 4-6 years.
Growing Region: Marlborough
Grape Variety: Pinot Noir
Acidity: 5.1 g/l
Residual Sugar: 0.16 g/l
Maturation: Eighteen Months in new and older French Oak barrels
Raymond Chan, Dog Point Vineyard Pinot Noir 2013, 19.5/20
Full, dark, deep, black-hued ruby-red colour, a little lighter on edge. This has a full, rich, multi-dimensional nose with breadth and layers of ripe dark red and black cherry and berry fruits with subtle whole bunch savoury stalk and herbal detail. The aromatics ae vibrantly fresh and concentrated with spices, black earth and lifted violet floral fragrances. Medium-full bodied, the palate features densely concentrated, rich, mouthfilling flavours of ripe black cherries, black berries and plums infused with spices, savoury herbs and earthy, minerally elements. The fruit is supported by plenty of fine-grained tannin structure, while fresh acidity provides cut and energy. This has tension and drive, carrying the wine to a very long, sustained finish with plum and spicy oak flavours. This is a rich, plush and concentrated Pinot Noir with structure, depth and mouthfilling flavours of black fruits, spices and whole bunch complexities. Serve with beef, lamb, venison and semi-hard cheeses over the next 7-9+ years. 60% Dijon clones 777, 667 and 115, with 25% Pommard clone 5, 10% Abel and 50% 10/5 from the ‘Dog Point’ vineyard, this 2013 vintage including fruit from the ‘Yarrum’ and ‘Settlement’ sites, hand-picked and indigenous yeast fermented with 10% whole clusters to 14.0% alc., the wine spending 21-28 days on skins and aged 18 months in 40% new French oak. 19.5-/20