2012 offered some challenging weather conditions for the growers in Martinborough. This has lead to a lighter, spicy and elegant style with nice acid. Plenty of ripe red cherry and plums sit over the top. This will evolve for another 6-15 years. Pair with a rabbit pie.
In 1978 Dr Derek Milne published a report on the best sites in New Zealand to make high quality wine. Martinborough showed great promise for Pinot Noir and Derek was so sure of it be rounded up 5 investors and bought 16 acres to start Martinborough Vineyards. The first plantings were in 1980 and the first vintage was 1984. Their philosophy is quality focused first and foremost and that has won them a lot of fans and accolades domestically and internationally.
The screwcap will have kept this wine nice and compact. I would open up a couple of hours before service and maybe pre-pour the glasses 30-60 minutes ahead of consumption. Serve at 16 degrees.
A plush mouthfeel makes this wine pretty easy to pair. Look for darker flavours to complement like kalamata olives, pepper. A Spanish omelette/baked eggs would work well.
A sub-region of the Wairarapa region is still relatively new. Really it has only been a commercial site since the early 1980s. Most of the region’s vineyards are concentrated around the town of Martinborough on special soils that are referred to as ‘The Martinborough Terrace’. Low rainfall, large diurnal temperature fluctuations and strong winds all contribute to its unique terroir. They have built a strong reputation for quality Pinot Noir.
This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.