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Description
Me By Matahiwi Estate Wairarapa Pinot Noir 2020Cherry & plum Chocolate Herbs & smoke Long, smooth finish "Pristine and brightly fruited, the wine shows dark plum, sweet raspberry, floral, subtle spice and toasted nut aromas, leading to a succulent palate displaying juicy fruit flavours together with fleshy texture and fine tannins, finishing long and delectable. At its best: now to 2025" Sam Kim, Wine Orbit, Aug 2021 "Very deep, garnet hue with a dark, brooding, bouquet that shows primary, dark,
- Cherry & plum
- Chocolate
- Herbs & smoke
- Long, smooth finish
"Pristine and brightly fruited, the wine shows dark plum, sweet raspberry, floral, subtle spice and toasted nut aromas, leading to a succulent palate displaying juicy fruit flavours together with fleshy texture and fine tannins, finishing long and delectable. At its best: now to 2025" Sam Kim, Wine Orbit, Aug 2021
"Very deep, garnet hue with a dark, brooding, bouquet that shows primary, dark, berry fruits and blackberries but is dominated by mocha oak right now. A, richer riper, full-bodied style of Pinot - generously fruity with black forest flavours throughout, and a concentrated mid-palate but also prominent acidity and chalky tannins" NZ Wine Rater, Sep 2021
"Deeply-tinted pinot noir, with black Doris plum, dark cherry, wood-smoke and spice flavours. A generously-structured wine with a backbone of firm, drying tannins that suggest ageing potential" Bob Campbell, Master of Wine, Real Review, Aug 2021
A classic Wairarapa Pinot Noir deeply coloured and alive with vibrant aromas of herb, cherry, blueberry, smoke and spice. The palate is rich with sweet plummy fruit, cola and chocolate, with a long smooth finish.
The fruit from this wine is sourced from their vineyard in Wairarapa that consistently produces low yields of ripe Pinot Noir.
The 2020 growing season was temperate and very dry producing small bunches of highly coloured grapes with ripe intense flavours.
The Grapes were harvested by clonal selection at optimum ripeness and fermented in small open top tanks for an average of 21 days. After pressing the wines rested in tanks and barrels undergoing Malolactic fermentation in spring before blending and bottling.
Food Pairing: Enjoy with a beetroot and blood sausage baguette or your favourite lamb or beef dish.
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