2015 Wanaka Road (Mount Edward) Pinot Noir Central Otago

SKU #1297207 91 points Raymond Chan

 Even, dark ruby-red colour with slight purple hues, lighter on the rim. The nose is soft and elegantly packed with deep aromas of dark-red berry fruit entwined with savoury notes of thyme herbs and a little earthy detail, unfolding red and violet florals and suggestions of raspberryish whole berry fermentation. Medium-full bodied and well-proportioned on the palate the flavours of red cherry and berry fruits, dark and dried herbs, lifted florals and subtle earthy elements are harmoniously interwoven and balanced. The mouthfeel is supple with moderately extracted, fine tannins and integrated acidity. The wine flows to a gentle, easy finish of red fruits. This is a harmonious and balanced Pinot Noir with soft red berry fruit flavours along with nuances of herbs and florals on a supple palate. Serve with antipasto, tapas and pasta over the next 4-5 years. A barrel selection second tier wine. Fruit from 'Muirkirk', 'Morrison' and 'Montero' sites, indigenous yeast fermented with approx. 10% whole bunches to 13.5% alc., the wine aged 9 months in 20% new oak.

K&L Notes

Second label of Mount Edward Estate...enough said. OK a little more info...blended from Mount Edward's estate plus a few friends vineyards. Organically farmed, small production, unfined, unfiltered. Serious Pinot Noir at a playful price point. (Ryan Woodhouse - K&L NZ Wine Buyer)

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Price: $19.99

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Staff Image By: Jeff Garneau | K&L Staff Member | Review Date: 8/31/2017 | Send Email
I look forward each year to the release of Mount Edward’s estate Pinot Noir. It is consistently one of my favorites from the Central Otago region, and one of the better values. I thought they couldn’t possibly do any better, and then I tried the 2015 Wanaka Road bottling, their second label. The fruit here is sourced partly from the estate and partly from neighboring vineyards and the results are extraordinary. There may not be a better Pinot Noir on our shelves at this price, from anywhere. Bright, tangy red fruits. Hints of flowers and spice. Burgundian balance with New World flair. Flat out delicious.

Staff Image By: Andrew Stevens | K&L Staff Member | Review Date: 8/29/2017 | Send Email
I keep being astounded with the wines from Mount Edward, they are among the best producers we carry out of New Zealand. Their second label is an astonishing value and is almost silly for the price. Soft dark fruit harmonizes with bright raspberry notes before moving into long notes of savory herb and spice. There is layers of acid and a little tannin structure that add to the complexity of this wine while remaining surprisingly soft on the palate.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 7/19/2017 | Send Email
Produced from younger vines, this is spicy, fruit forward Pinot, with flavors of cranberry, juicy acidity, and a freshness that makes me want to drink a lot of it at one sitting! Delicious Pinot Noir for drinking now.

Additional Information:

Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

New Zealand

- New Zealand is an extremely diverse wine-growing nation. The long history of producing wine started in the 1830s with wineries such as Mission Estate (1850) and Te Mata Estate (1896) still producing wine today. The two islands hold a multitude of different growing climates ranging from warmer areas such as Hawke’s Bay to very cool regions such as Waitaki, and Awatere. Most regions are defined as Maritime with the exception being Central Otago that has a moderate Continental climate with the high elevation creating dramatic diurnal swings in temperature. The plethora of grapes grown in New Zealand reflects this diverse microclimate make up. Everything has a place here, Bordeaux varietals and Syrah in Hawke’s Bay, Chardonnay and Pinot in Nelson, Pinot Noir and Riesling in Central Otago , aromatic whites in Waipara and pretty much everything you can imagine in Marlborough. New Zealand is also one of the “greenest” wine producing nations on earth (94% of wine certified sustainable in 2013) with a strong focus on organic and Biodynamic farming.
Alcohol Content (%): 14