Pencarrow Martinborough Pinot Noir 2018

Pencarrow Martinborough Pinot Noir 2018French oak Dark cherry & raspberry Mixed spice & fresh sage Silky & polished tannins "Elegant yet flavoursome, this charming pinot shows dark cherry, raspberry, mixed spice and roasted nut characters on the nose with a subtle mushroom complexity. The palate is equally attractive with supple mouthfeel and juicy fruit intensity, beautifully complemented by silky texture and polished tannins. At its best: now to 2024" Sam Kim, Wine Orbit, Nov 2019 An

• French oak
• Dark cherry & raspberry
• Mixed spice & fresh sage
• Silky & polished tannins

"Elegant yet flavoursome, this charming pinot shows dark cherry, raspberry, mixed spice and roasted nut characters on the nose with a subtle mushroom complexity. The palate is equally attractive with supple mouthfeel and juicy fruit intensity, beautifully complemented by silky texture and polished tannins. At its best: now to 2024" Sam Kim, Wine Orbit, Nov 2019

An approachable, bright and lively Pinot Noir with beautiful juicy red fruits and good structure. Pours a pale ruby in the glass, lighter towards the edge. The nose explores the higher octaves of the Pinot Noir range, showing expressive aromas of red fruits and florals. Cranberry, raspberry, crushed strawberry all feature, before being rounded out by rose petal and charcuterie. The palate opens with a rush of raspberry, cherry and anise, an unmistakable Martinborough regional signature coming through in the sappy, savoury Pinot Noir characters. The mid-palate is garnished with fresh sage, adding complexity and interest to the mouthful of juicy summer red fruits. Beautifully fine and silky with a fresh and detailed acid line, the expressive fruit is buttressed firmly by a wall of finely rendered tannins. A juicy and expressive Pinot Noir with enough savoury interest to please even the most dedicated Pinot lover.

Crafted from Pinot Noir grapes grown at the Winery Vineyard, as well as Pinnacles, East Base and Clouston. Fermented with 10% whole clusters and 85% wild yeasts, before 10 months ageing in French Oak, of which 25% new.

Food Pairing: Best enjoyed in the first 4 years after vintage, it will also be perfect with a light chill on a summer’s day. A versatile food wine, it works particularly well with pork or lamb, as well as Mediterranean and Turkish cuisine.