Origin: Marisco Vineyards, Marlborough, New Zealand
Taste guide: Light bodied, raspberry, strawberry and cherry fruit flavours, savoury elements, hints of smoke, oaked
75cl - 13.5% - screwcap
Brent Marris is one of New Zealand’s most successful winemakers . Back in 1978 his family were contract growers for Montana Wines – now Brancott Estate – before Brent joined Delegats Wine Estate in 1985 as Chief Winemaker where he was responsible for the establishment of the Oyster Bay brand. In 1994, he returned to his roots to establish Wither Hills with his father as viticulturist. The brand soon became critically acclaimed and Wither Hills flourished commercially. After the company was sold, seeking a new challenge, Brent searched the Marlborough region for the ideal vineyard site to establish a new international brand. In 2003, he found his ideal location on the banks of the Waihopai River and founded Marisco Vineyards and created The Ned brand, named after the mountain which overlooks Marlborough's stunning Waihopai Valley.
In 2013 Marisco acquired the 2,300 hectare Leefield Station property located in the south of the Waihopai Valley. The vineyards embody a boutique, small-block functionality on a large scale, able to take the fresh vibrant flavours of Marlborough wine to the world.
The advantageous climate of vintage 2017/18 culminated in above-average temperatures in the key ripening months of January to March 2018. The team at Leefield Station took the challenge to start harvest early and from day one accumulated as much quality fruit as possible creating such vibrant wines - typical of the cool-climate Waihopai Valley, Marlborough.
Grapes were hand-picked fruit and destemmed without crushing into small open-top fermentation tanks. Some whole clusters were included in select batches to add complexity and length to the final assemblage. The grapes were cold-soaked for around 5 - 7 days before a rapid, warm fermentation. The ferments were hand-plunged 3 or 4 times each day to keep the skins in intimate contact with the fermenting juice. They were then left to macerate for an additional week post-ferment to ensure optimum flavour development and integrated tannin extraction. The young wines were then drained and pressed before being aged in French oak puncheons for 9 months during which time they underwent a full malolactic fermentation.
The wine is bright ruby red in colour with a bouquet of raspberry, strawberry and cherry fruit aromas. This is followed through to the palate where the red fruit characters are laced with underlying oak elements of toast and smoke that finish beautifully with a vibrant juicy acidity.
We recommend pairing the 2018 Leefield Station Pinot Noir with a delicious roasted leg of lamb with all the usual trimmings.
GOLD MEDAL China Wine and Spirits Awards 2019
BRONZE MEDAL at the 2019 New Zealand Wine Show.
The winery indicates a cellaring potential of 3 - 5 years from vintage date so will be drinking well up to 2023.
This is a very classy Marlborough Pinot Noir indeed and only distributed in the UK to the up-market restaurant sector. So this is a rare opportunity to buy this at retail. With no UK retail price a comparison is difficult, but restaurant wine lists and prices on the continent indicates a retail value of around £15.
Binendwines' price is just £8.95.