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Bob Campbell MW: 4 Stars
/ Top Rank /
Buy of the Week NZ Cuisine: 4
Stars Winestate Recent Releases May/June 2020: 4 Stars
Winestate Best of NZ Recent Releases: 4 Stars
Winestate Wine of the Year Awards Annual Edition 2021: 4 Stars
Decanter: 91 Points Wine
Enthusiast: 90 Points
The Pinot Noir grapes come from our family-owned ‘Someone’s Darling’ vineyard on the Bendigo Loop Road in Central Otago. This vineyard has since been placed in conversion to organics (March 2022). This is a delicious Pinot Noir, with fleshy black plum, layers of cherry and sweet berries that play on the palate and dance with hints of violet and savoury notes. Drink now or cellar for up to 10 years. Grown with love, made with care.
Dry tannins and hints of cigar make this a versatile wine to pair with turkey, salmon, lamb and beef.
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Login / RegisterColour: Bright crimson. Aroma: Big, ripe black cherry with hints of mushroom and beef Bovril peeking out behind rich fruit. Palate: Fleshy black plum, with layers of cherry and sweet berries that play on the palate and dance with hints of violet and savoury notes. Food Match: Dry tannins and hints of cigar make this a versatile wine to pair with turkey, salmon, lamb and beef. Cellar: Up to 10 years. Sustainable Status: Sustainably grown – SWNZ accredited. Vegan Friendly
The Pinot Noir grapes come from our family-owned estate on the Bendigo Loop Road in Central Otago. Here, the soil type is free-draining sandy loam over schist alluvium gravels known as Molyneux soils. The clones planted in these soils are B777, B667, B115, Clone 5 (Pommard) and Abel. The vineyard is entirely cane pruned to two canes, with the wire being approximately half full. The Dijon clones give the wine nice floral notes, while Abel and Pommard provide structure.
Once the clones entered the required flavour profile, they were hand picked in April in the early hours of the morning and transported to the winery. At the winery, the fruit was run over a sorting table straight to the tank, without crushing, in order to leave some whole berries. After a five-day cold soak, the must was warmed to 20°C and fermentation commenced on its own yeast. The ferment was hand plunged twice daily until dry when it was pressed off. The wine then underwent full malolactic fermentation in tank. After eight months of ageing, the wine was stabilised and coarse filtered. Approximately 50% of this wine was aged in oak.
Alcohol 13.5% pH 3.51 TA 5.50 g/l
Residual sugar Dry
Winemaker: Kim Crawford
Tasted: January 2020
Bob Campbell MW: 4 Stars
/ Top Rank /
Buy of the Week NZ Cuisine: 4
Stars Winestate Recent Releases May/June 2020: 4 Stars
Winestate Best of NZ Recent Releases: 4 Stars
Winestate Wine of the Year Awards Annual Edition 2021: 4 Stars
Decanter: 91 Points Wine
Enthusiast: 90 Points
To enjoy Loveblock and to enter this site you must be of legal drinking age in your country.
By clicking YES I AM, I agree to Loveblock’s terms and conditions and privacy policy