COROFIN Wrekin Pinot Noir 2019

COROFIN Wrekin Pinot Noir 2019

COROFIN Wrekin Pinot Noir 2019

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Accolades:
94/100 – Jamie Goode, Wine Anorak
93/100 – Rebecca Gibb MW (Vinous)

“Newer Dijon clones 828, 943. Hillside clays, planted at 5000 vines/hectare. 14 day cuvaison. This is focused, dark and a bit grunty, with structured black cherry and raspberry fruit, with some plummy notes and a touch of citrus peel. It’s grippy and assertive with a juicy edge to the fruit. There’s a sense of freshness, as well as just-ripe fruit and an intriguing savoury, spicy, slightly gravelly edge. Notes of blood and iron on the finish. A really serious Marlborough Pinot.” – Jamie Goode, Wine Anorak

Imagine it’s Christmas and you’ve cooked a leg of ham and studded it with cloves; this is the first impression of the wine. Then throw in a sprig of rosemary and a bunch of violets, et voilà, you get the impression of this idiosyncratic scent. With its meaty, almost feral, flavors and structured style, it marks a real contrast with Corofin’s delicate and pretty Settlement Vineyard Pinot Noir. It offers a high level of concentration, which is due to low yields – around 30hl/ha. While it has a sense of silken delicacy on the midpalate, the grippy tannins provide a firm but fine, chalky-textured grip. It’s a very good wine with personality plus, but the personality might be more appreciated by those willing to drink left of center. Drink 2022 to 2028.” – Rebecca Gibb MW

Tasting Note: The Wrekin occupies its own small locality tucked into the foothills of Marlborough’s Southern Valleys. Farmed bio-dynamically by Jeremy Hyland together with owners Jan and Andrew Johns, it is fast becoming a site of significance on the region’s vineyard landscape. North to north-east orientated on rolling foothills, The Wrekin’s clay soils, which are laid over greywacke parent rock, contribute hugely to the singularity of the wines made from this site. BioGro certified. Fruity; reflecting vintage, florals also like the Corofin chardonnay from Wrekin Vineyard. Crushed flowers. Sweet / sour to taste; cusp of ripeness, tannins confirm this with density and frame.

Winemaking Notes: The grapes were hand-picked 10th March 2019, sorted into 1⁄2 ton bins and transported to the winery. One hundred percent of the fruit was de-stemmed and sorted again to a sealed tank for 5 days at ambient temperature. Piegage was employed and a spontaneous rapid ferment began, lasting 8 days. Post-fermentation the young wine was pressed almost immediately to minimise over extraction in this very dry season. Post press the wine was settled and then transferred to seasoned (second and third year) French oak barrels. There it remained for 12 months on original lees, undergoing a natural malolactic ferment during this period. Mid-April 2020 the wine was moved from barrel to tank, sulphured and remained in tank for a further 7 months prior to being racked once more in preparation for bottling in October 2020. Bottled unfined and unfiltered.

Certification: Organic

Alcohol: 12.5%

Variety: Pinot Noir

Region: Marlborough, New Zealand

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