Jul 10, 2024
Five top drops - Pinot Noirs to drink this July
Pinot Noir is the most important red grape and the second most important overall grape variety in New Zealand today. It is second only to Sauvignon Blanc in terms of volume planted nationwide and, like Sauvignon, the vast majority of Pinot grows in the South Island and in Marlborough. These wines represent a snapshot of the outstanding Pinot Noirs made in New Zealand today. Many are not easily available. Most are made in small volumes. A couple are relatively accessible to find.
This top five is an excellent starting point of stellar Pinot Noirs from producers with a long history of devotion to Pinot Noir. These are slightly off the beaten track Pinots, which are not widely available and all over deliver in taste.
This top five is an excellent starting point of stellar Pinot Noirs from producers with a long history of devotion to Pinot Noir. These are slightly off the beaten track Pinots, which are not widely available and all over deliver in taste.
19/20
2017 Mora Kolo Pinot Noir RRP $115
This sensational Pinot Noir is outstanding now and will unfold even greater layers of flavour over the next three to four years. It is made with hand picked grapes from Mora's Felton Terraces Vineyard in Bannockburn with natural yeast fermentation, 20 days on skins and 18 months ageing in French oak barrels (30% new), all of which bring layers of texture and taste to this full bodied Pinot Noir. It is seven years old now and it has plenty more time up its tasty sleeve; another three to four years. Decant, if enjoying now. Expect to be wowed.
2017 Mora Kolo Pinot Noir RRP $115
This sensational Pinot Noir is outstanding now and will unfold even greater layers of flavour over the next three to four years. It is made with hand picked grapes from Mora's Felton Terraces Vineyard in Bannockburn with natural yeast fermentation, 20 days on skins and 18 months ageing in French oak barrels (30% new), all of which bring layers of texture and taste to this full bodied Pinot Noir. It is seven years old now and it has plenty more time up its tasty sleeve; another three to four years. Decant, if enjoying now. Expect to be wowed.