New Zealand

Ara Single Vineyard Pinot Noir 2011 Marlborough, New Zealand 10.99
100% Pinot Noir harvested from mid-March to early-April by a combination of machine and hand-picking and from vines that are planted at double the density of most in the region. Fruit was destemmed but not crushed and transferred by gravity to tank for 5 - 7 days cold soak, followed by fermentation and skin contact of 10 - 15 days at 28°C. Malolactic started in tank and a portion of the blend was kept in tank to retain primary fruit characters. The oak regime on the balance of the blend consisted of 10% new and 90% older fine-grained French barrels for 6 months. Winemaker Jeff Clarke. Suitable for vegetarians. Alc 12.5%, TA 6.0gs/l, pH 3.6, RS <1.0g/l. Available from Waitrose Wine Direct and 202 branches.

This has little aroma and only the merest hint of pinot on the palate. NZ PN should absolutely sing.

Craggy Range Te Muna Road Pinot Noir 2011 Martinborough, New Zealand 19.99
100% Pinot Noir planted on upper Martinborough Terrace with unique rock and soil formation. The best clusters were left at thinning time on densely planted vines with low-vigour rootstocks. The grapes were hand-harvested, chilled to 8°C overnight, sorted, then 90% destemmed into tank with 10% whole clusters. All of the 43 different parcels were batch-fermented with 14 - 21 days on skins. Hand-plunged then transferred direct to French oak barriques post ferment for 10 months (27% new). Winemaker Rod Easthope. Suitable for vegetarians and vegans. Alc 13.7%, TA 5.3g/l, pH 3.62, RS <2 g/l. Available from Waitrose Wine Direct and 4 branches.

Some cherry aroma. Elegant, bordering on lightweight. It’s OK.

Mt. Difficulty Bannockburn Pinot Noir 2010 Central Otago, New Zealand 25.99
100% Pinot Noir, from a pioneer estate in Bannockburn, founded in 1992. Unique, rugged region of extremes with particular microclimate giving ideal conditions for Pinot Noir. Soil is a mixture of gravel schist and clay. 2010 was a slightly warmer vintage than 2009 with riper phenolic structure. Yields were down to 4tonnes/ha in the latest ever harvest, starting on 7th April. Grapes were hand-picked, cold macerated for 8 days then fermented for 7 - 8 days at 33°C with indigenous yeasts. Post ferment maceration for 6 - 8 days with hand plunging. Matured in new French oak barrels for 12 months. Winemaker Matt Dicey. Suitable for vegetarians. Alc 14%, TA 5.3g/l, pH 3.7.
Available from Waitrose Wine Direct and 140 branches.

Quite stinky, but with a whack of lovely pinot as well. Lovely taste. Really savoury and with length and complexity. Good.


California

Hahn Pinot Noir 2011 Monterey, California 12.99
100% Pinot Noir planted on loam soils with a cool climate. Vines are 10 - 15 years old and the grapes were machine-harvested in an early harvest. The fruit was given a 3 - 5 day cold soak and fermented with regular pumpovers and punch downs. Pressed in a combination of open style bladder press and basket press then matured in 33% new French oak and 67% neutral oak. Alc 14.5%, TA 6.0g/l, pH 3.8. IWSC, DWWA and IWC Silver Medal Winner. Special Offer: Save £3.00, £12.99 - £9.99 from 10/10 to 30/10. Available from Waitrose Wine Direct and 248 branches.

Little aroma. Darker, plumier pinot flavours. Warm alcohol and a touch of sugar.


McManis Merlot 2010 Lodi, California 10.99
100% Merlot from The Lone Oak Vineyards, located in the Lodi AVA and within the Clements Hill sub-region. The vineyard is at the base of the Sierra Foothillls and is characterized by rolling hills and gravelly soils. The growing season was markedly cooler than normal. The grapes were harvested over an 18 day period from 1st - 18th Oct and fermented on the skins for 7 - 9 days before being pressed and finishing ferment in stainless steel tanks. Winemakers Mike Robustelli and Jeff Runquist. Suitable for vegetarians and vegans. Alc 13.5%, TA 6.50g/l, pH 3.53. DWWA Bronze Medal Winner. Available from Waitrose Wine Direct and 153 branches.

Stinky and not particularly merlot. Very, very sweet. I’ve got a look on my face. Shocking wine.



First Press Cabernet Sauvignon 2010 Napa Valley, California 17.99
Predominantly Cabernet Sauvignon with a little Petite Sirah and Syrah. A wet spring resulting in nearly 20% higher than average seasonal rainfall was welcome in the North Coast after the near-drought conditions of 2009. The grapes were picked in the cool of the evening, destemmed and slowly warmed to fermentation temperatures. Aged for 15 months in small French and American oak barrels to support bright fruit expression. Winemaker James Ewart. Alc 14.5%, TA 5.5g/l, pH 3.63, RS 1.5g/l. DWWA Bronze Medal Winner. Available from Waitrose Wine Direct and 130 branches.

Odd, overripe aroma. Quite rotting. Lovely taste. Dark, fruity, oaky, nice balance and length.


Chile

Valdivieso Reserva Pinot Noir 2011 Casablanca Valley, Chile 10.49
100% Pinot Noir. The grapes were destemmed, not crushed, and cold soaked for 48 hours, before being inoculated with yeast. Fermentation took place in small stainless steel tubs for 7 days, with the cap being hand-plunged 3 times per day. After alcoholic fermentation there was a post-ferment maceration on skins for 14 days before pressing. Matured in 100% French oak barrels for 12
months with a full, natural malo. Alc 14.3%, TA 3.4g/l, pH 3.5, RS 3.2g/l. IWC Gold Medal Winner. Special Offer: Save 25%, £10.49 - £7.86 from 10/10 to 30/10. Available from Waitrose Wine Direct and 176 branches.

Loads of bacony oak on this one. Nice taste. Typical Chilean pinot. Grab it when on offer. Great price when reduced.

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