Greywacke - Pinot Noir Marlborough 2018

Wien Orbit

Bob Campbell

‘Elegant, fragrant, almost ethereal pinot noir with violet, cherry and red fruit flavours, plus a seasoning of spices and nutty oak. A supple and appealing wine with restrained complexity. Approachable now but with potential.’

Vinous

Pinot Noirs in Marlborough are very pale, and while this has a lighter hue, it’s comparatively dark for the challenging vintage. This is a smoky, savory and supple style. Light- to mid-weight, it has a low level of fine tannins that coat the mouth, speaking of the clay-loess soils of the Southern Valleys rather than the alluvial Wairau Valley floor. Cinnamon and cherry fruit provide the fragrance on the finish. Fades a little quickly.

James Suckling

A bold, spicy style of pinot that has abundant espresso, red and dark-cherry aromas. The palate is laced with mocha flavors and has a fresh, juicy and fleshy feel. Oak is a bit dominant for now. Try after 2023. Screw cap.

Raymond Chan Wine Reviews

Deep, ruby-red with moderate transparency, lighter on the rim. The bouquet is soft with depth, elegantly presented, aromas of Bing cherries, strawberries interweave minty, medicinal herbs, followed by delicate spices and lifted earthy minerals. Medium-full bodied, the palate has density and richness, cherries and strawberries aromas enriched by star anise, cloves and dried herbs. An earthy, rich tea leaves essence added breadth, carry to a long, lingering dry finish. Fine-grained silky tannin have ripeness and grip; lively acidity provides vibrancy and balance. This is a complexing, earthy Pinot Noir with a dense flow of herbs and spices, vibrant red fruit and a silky tannin grip. Match with smoked duck and char siu over the next 5-8 years. Fruit was sourced from Southern Valleys and principally from Yarrum Vineyard, predominantly Dijon clones 115, 77 and 667 with smaller parcels of UCD5 and 10/5. Handpicked, the majority destemmed into open-top fermenters, including a percentage of whole bunch. The fruit was left to soak on skin before indigenous yeast fermentation and daily plunged. Aged in French oak barriques for 16 months, 30% new oak.