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Description
Framingham Marlborough Pinot Noir 2022"A lovely bouquet, youthful and vibrant, crunchy and fresh with scents of red berry fruits and a light savoury dried herb touch. A layer of new oak and woody spice qualities adds bredth. On the palate a dry wine, youthful and textured, dry and savoury, a core of red berry fruits and paprika smoke spices. Well made with plenty of tannin and acidity for mouthfeel. Best drinking from 2025 through 2031+" Cameron Douglas, Master Sommelier "Spicy and red
"A lovely bouquet, youthful and vibrant, crunchy and fresh with scents of red berry fruits and a light savoury dried herb touch. A layer of new oak and woody spice qualities adds bredth. On the palate a dry wine, youthful and textured, dry and savoury, a core of red berry fruits and paprika smoke spices. Well made with plenty of tannin and acidity for mouthfeel. Best drinking from 2025 through 2031+" Cameron Douglas, Master Sommelier
"Spicy and red-fruited character with cherries, dried strawberries and hints of licorice and cocoa. Medium-bodied, juicy and savoury, with crunchy tannins. Vibrant and characterful. Sustainable" James Suckling, Jamessuckling.com
"Quite brooding, with chewy tannins, this is a shaded, reticent wine which resides in the darker parts of the fruit spectrum. Woody and a bit austere, this broad-shouldered, ripe and fairly concentrated pinot will benefit from either food or time in the cellar to help tame the structure and allow the fruit to unfurl" Stephen Wong, The Real Review
Earthy vibrant nose, subtle oak, reminiscent of smoked meat, with light florals and vibrant red and blue fruits. Dark cherry and red berry flavours with savoury mineral/graphite-like notes. Fine, supple, and poised with a well integrated tannin structure.
Fruit comes from four sites in the Wairau Valley, with a mixture of clones being represented. Each parcel was hand – picked and vinified separately with wild yeast cultures. Whole bunches (15% overall) were included in the ferments on a batch-by batch basis to add aromatic lift and subtle savoury characteristics. After spending an average of 21 days on skins each batch rested for 10months in French oak barriques, 20% of which were new. The wine was bottled unfined and unfiltered.
Food Pairing: Duck, lamb, charcuterie, smoked salmon.
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