This pinot represents wonderful harmony of Wairarapa terroir and top-notch winemaking. It’s a wine of gorgeous balance, elegant and fragrant in the glass, exuding delicate floral notes and bright forest fruits. It sits squarely in the middle of the spectrum, with plenty of ethereal magic to charm you, but not lacking in flavour or presence either. Bright acidity keeps things clean and clear, and will ensure spectacular ageing potential for many years.
“Even, light ruby-red colour with a little depth and slight purple hues on the rim. The nose is softly fragrant with gentle aromas of red cherry and berry fruit entwined with aromatic red florals, melded with soft notes of fresh herbs. This is elegant and has delicacy of fruit expression. Medium-full bodied, the palate has good depth and intensity with elegantly concentrated flavours of dark-red cherry and berry fruit with lifted fragrant florals along with soft notes of fresh herbs. The palate has grainy tannin extraction in support with lacy acidity lending vitality. The wine is carried by the grippy structure to a dry, grainy finish. This is a grainy-textured Pinot Noir with fragrant cherry and berry fruit with fragrant florals. Match with tuna and salmon, poultry and pork over the next 4-5 years. A mix of clones from the ‘Falloon’ block, Bideford. Vines 10-20 y.o., fully destemmed and fermented to 13.5% alc., 45% of the wine aged 7 months in 20% new oak.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Maori for 'glistening waters', Wairarapa is a small region around Wellington, at the very bottom of New Zealand's north island. It includes the subregions of Martinborough, Gladstone and Masterton. If the names Dry River, Martinborough Vineyards and Ata Rangi ring a bell, you probably need no further introduction. If they don't, it's time you were introduced to a diverse range of landscapes that produce a similarly varied range of scrumptious wines that Kiwis are rightly proud of.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pumpkin, spinach & ricotta lasagne with bacon
- 500g pumpkin, peeled, cut into 1cm pieces
- Olive oil spray
- 250g button mushrooms, thinly sliced
- 125g rindless bacon rashers, coarsely chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g cans diced tomatoes
- 40g butter
- 40g (1/4 cup) plain flour
- 435ml (13/4 cups) milk
- 6 fresh lasagne sheets
- 500g fresh ricotta
- 2 x 250g pkts frozen spinach, thawed, drained
- 40g (1/2 cup) finely grated parmesan
- Preheat oven to 180ºC. Place pumpkin on a lined baking tray. Spray with oil. Bake until tender. Spray a 20 x 30cm (base measurement) baking dish with oil.
- Meanwhile, spray a frying pan with oil. Heat over medium heat. Cook mushroom, stirring, until browned and the liquid has evaporated. Transfer to a plate. Spray pan with oil. Cook the bacon, onion and garlic, stirring, until golden. Reduce heat to medium-low. Add tomato and cook, stirring often, for 5 minutes or until the mixture thickens slightly. Stir in the mushroom.
- Heat the butter in a saucepan over medium heat until foaming. Stir in the flour for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually whisk in milk until smooth. Cook, stirring, over medium heat, until thick.
- Spread 1 cup of tomato mixture in dish. Top with 2 lasagne sheets, overlapping slightly, cutting to fit. Top with half the ricotta, spinach and pumpkin. Spoon over half the remaining tomato mixture. Repeat with the remaining lasagne sheets, ricotta, spinach, pumpkin and tomato mixture, finishing with lasagne sheets. Pour over the bechamel. Sprinkle with the parmesan and bake until golden.