Julicher Estate Martinborough Pinot Noir 2014

Julicher Estate Martinborough Pinot Noir 2014"A gorgeous expression; the fragrant bouquet shows dark berry, cocoa, clove, cedar and truffle characters. It is concentrated and generously fruited on the palate, while remaining elegant and poised. The wine offers plush mouthfeel and persistence, as well as loads of delicious flavours, wonderfully framed by polished tannins. At its best: now to 2021" Sam Kim, Wine Orbit, Apr 2017 "Dark ruby red colour with some depth, a little lighter on the rim.

"A gorgeous expression; the fragrant bouquet shows dark berry, cocoa, clove, cedar and truffle characters. It is concentrated and generously fruited on the palate, while remaining elegant and poised. The wine offers plush mouthfeel and persistence, as well as loads of delicious flavours, wonderfully framed by polished tannins. At its best: now to 2021" Sam Kim, Wine Orbit, Apr 2017

"Dark ruby-red colour with some depth, a little lighter on the rim. The nose is full and deep with concentrated aromas of ripe, dark-red and black berried fruit along with savoury herb notes and a complex amalgam of whole bunch stalk elements and earthy detail. This has excellent intensity and presence and is a classic expression of Martinborough. Medium-full bodied, the palate has gently mouthfilling flavours of ripe, savoury dark-red and black berried fruits layered with complex herb, whole bunch and earthy flavours. The fruit is supported by fine, grainy tannin extraction with soft, integrated acidity. The palate has power and underlying drive that carries the wine to a softly full, lingering, complex nuanced finish. This is a classical Martinborough Pinot Noir with rich, softly full, savoury dark-red and black fruits with a complex layer of dark herbs, stalks and earthy nuances. Serve with wild duck and pork, or slow-cooked game meat over the next 6-7+ years. A barrel selection blend. Clones 6, 115 and Abel from ‘Julicher Estate’, hand-picked and fermented with 25% whole bunches to 13.67% alc., the wine aged 10 months in 25% new French oak" Raymond Chan, 2017

Dramatically perfumed on the nose with complex aromas of dark plum, dried herbs, mint and earthy forest floor. Full bodied and powerful on the palate with intense, ripe dark fruits, undercurrents of exotic spices and a well-structured finish.

Hand-picked, mostly destemmed, with 25% whole bunch, the must received a 3 to 5 day cool maceration before the fermentation begun. Ferments had twice daily plunges to extract concentration of colour and flavour from the skins. After pressing and settling, a natural malolactic fermentation ensued in 15% new French oak barriques. After 10 months oak aging, the wine was blended, filtered but un-fined for optimum Te Muna character. Enjoy now through to 2024.