(2024) From vineyards in the Awatere and Wairau Valleys of Marlborough. This was fermented with a mix of indigenous and cultured yeasts and spent 10 months in French oak barriques, only 5% of which were new. Pale and translucent cherry colour, it is an intensely aromatic Pinot, lots of wild strawberry, herbs, vegetal mushroom notes and patchouli. A toasty background of oak is in there too. Sweet and creamy fruit, but the 12.5% alcohol means it is only medium-bodied, the oak filling in and acid a little soft but doing enough to keep this fresh and savoury. A pale and sweeter style of Pinot on offer at £12.99 at time of review (though not a buy at the full asking price for me).
(2023) Marlborough's Southern Valleys are more recently planted that the original Wairau vineyards, and Chardonnay and Pinot Noir are something of a specialism as they take advantage of the clay soils and hillsides. A small proportion saw whole bunch fermentation with indigenous yeasts before it was aged in French oak barrels for one year.It's a spicy, quite meaty Pinot this, of lovely quality. Almost minty in its ripeness aromatically, the palate has some density with a plummy side to the fruit, but it has freshness too, with cherry, a little briar and truffle, and again spices into a long finish.
(2022) I reviewed this same wine and vintage last year and liked it, awarding 90 points, as I do again now. The main reason for reviewing it again is that Costco have it listed at £15.99 at time of writing which makes it a very good buy - others have it for between £20 and £25. It's a substantial and yet fragrant Pinot, with perhaps just too much charry oak for its own good, but the sweetness of the ripe fruit and proper Pinot characters of truffle and briar wood are there too.
(2021) This Pinot comes from the Awatere Valley, furthest south of Marlborough's wine regions, cool and influenced by the ocean more than the vineyards further north. That suits this delicate style of Pinot that for me is more on the rhubarb and beetroot, more vegetal spectrum which is an authentic expression of this variety. Very pale in colour, the fruit is of small red berries - cranberry and reducurrant - with a gentle influence of older oak barrels accentuating some spicy and vanilla components. Gentle tannins and good acidity. It's a wine in the distinctly cool-climate, red-fruited and savoury style. Watch the video for food-matching ideas and more information.
(2021) Indigenous yeast fermentation followed by ageing in French oak barriques for around 10 months. Mid-density crimson in colour, there's lots of vanilla and custardy oak character here, set against deep and ripe berry fruit. A little floral highlight does emerge. In the mouth the barrel does slightly dominate, custardy and creamy, but its a charming enough Pinot, pulpy strawberry fruit adding to the easy-drinking appeal.
(2021) Primarily from Nautilus's Clay Hills vineyard, 18% whole bunch grapes were fermented with indigenous yeast in open-top fermenters and aged in a mix of new and older French oak Barriques for 11 months. Saturated crimson, the nose has a sheen of polished wood, cool cherry scents and Pinot truffle and floral nuance. Much less dominated by the oak than the Opawa, but still slick and smooth, the ripe blackcurrant and cherry fruit given a bit of spice and bite from the more obvious tannins and perky acid presence, finishng dry and juicy if just a tad short.
(2021) Vibrant, quite deep crimson, there's an earthiness here, hints of briar and beetroot as well as deep cherry and plum fruit, a little lighter, more floral character flitting around the edges. In the mouth it is quite substantial and deep-fruited, but there's a keen edge through tight tannins and a fine minerally acidity, the oak adding spice and a hint of bitter charriness to add complexity to the finish.
(2021) From the marginal and cool Syrah climate of the Wairau Valley in Marlborough, this came from a warm season. It has 2% Viognier in the blend and comes from 27-year-old vines, no stems were included in the indigenous ferment and it was in oak for 18 months. So fragrant and perfumed, back to a very lifted floral signature here, violet and kirsch, something pot-pourri-like with Asian spice. In the mouth just a little drier than I had expected, the fruit a little shy, certainly not un-enjoyable, but slightly short and quite straightforward.
(2020) Pale but bright in colour, this is a blend from three vineyards including a portion from the small berries of the cool southerly Ward sub-region. 2018 tended to give bigger berries so a nice component in 2018. Partial whole bunch. Wild ferment and in barrel for around a year, 5 - 10% new. Earthy with a touch of beetroot and rhubarb, but still good fruit, a touch of exotic spice. There’s a leafiness to this, through the fruit is sweet and ripe as it strikes the palate, decent concentration, though the juiciness of the acid and taut tannins keep it tight in the finish.
(2020) This is 100% Southern Valleys fruit. Dijon clone 5, a lovely pale and quite bright colour, briar, cherry and tobacco, small herbs and spices, and then the sweetness of the fruit bursts into ripe, creamy berries. Gentle but persistent acidity and a long finish. Price and stockist at time of review are for the previous vintage.
