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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 19 notes) - hiding notes with no text | | | Tasted by Templeton100 on 10/12/2014 & rated 83 points: Quite complex initially but becomes very unbalanced with finish. Promised far more than was eventually delivered. Still drinkable, with decent flavours. (2747 views) | | | Tasted by kenny pacino on 3/31/2014: Super value. Hints of smoke and menthol even, dark almost brooding fruits. Slight earthy funk. Gentle tannins and plenty of bright acidity all coming together in a most pleasant manner. generous and smooth overall - not unlike a young Nigel havers. (3268 views) | | | Tasted by nic.fcn on 12/21/2013 & rated 89 points: Still very easy drinking. For that price I'll get a few more bottles to drink in the next two years. (3313 views) | | | Tasted by jayedley on 6/26/2013 & rated 87 points: Decent enough, but didn't blow me away. (3896 views) | | | Tasted by The New Alcoholic on 6/13/2013 & rated 93 points: This is a very good wine and extremely good value for money. Forest floor, strawberries, smoke, perfect balance, persistent finish. Recommended (4062 views) | | | Tasted by AlexGarner on 6/8/2013 & rated 93 points: This is why I like Pinot from Martinborough. The nose is delicate and lifted with cherries and chalky flowers, but there is a funky Burgundian undergrowth that is dark and brooding that makes you realise that as this wine opens, it is going to deliver across multiple layers.
As it's still quite young, there is a stalky character that plays along with the rest of the very balanced nose, and as you let it sit in the glass, this begins to part and the medicinal liqueur cherry and the crushed rock musk start to take their place.
The palette is quite forward and still very young, but as there is so much going on, I expect this initial acidity will begin to mingle with the other more dormant characters to create a spectacular wine in about 5 years time.
That doesn't stop me from polishing of this beautiful bottle right now. Great Pinot this. (1678 views) | | | Tasted by chatters on 4/10/2013: Martinborough Vineyards and Mount Difficulty tasting (Ivy Bottle Shop, Sydney): Pale ruby coloured. Medium minus intensity aromas of cream, strawberries and a slightly fishy/seaweed note. Accompanying this is some vanilla and a floral top note. In the quite big bodied mouth there are flavours of toast, slight singed fruit that resolve themselves as burnt and slight bitter. tannin starts to swamp on the medium finish. (1557 views) | | | Tasted by startinoz on 2/22/2013 & rated 91 points: Excellent entry-level pinot. Complex and with good concentration. I wouldn't be surprised if some producer's Estate/Reserve wines were no better than this. (1178 views) | | | Tasted by davestenton on 2/14/2013: Enjoyed this just as much as the Te Tera 2010. There's a roasted coffee note alongside the fruit on the nose. Supple and juicy palate that is restrained and savoury by NZ Pinot standards. Predominantly dark fruit with the acidity lending a little structure. Nothing forced or manipulated about this at all. A lovely wine that should continue to drink well for the next 2-3 years. (947 views) | | | Tasted by Drinking Trees on 1/9/2013: Nose of burnt oak and dried leaves; no fruit. Medium-bodied, with notes of cranberry and blueberry. Juicy and acidic, but a little too bitter. (1061 views) | | | Tasted by MRichman on 10/13/2012: Dry with bright cherry and some darker notes underneath. A bit bitter on finish with black tar.
B- (1025 views) | | | Tasted by MRichman on 8/20/2012: Really nice flavors but a little light in the pants. Good clear bright fruit with some clove, cherry, clean acidic tannins. A bit of bitter tea on the finish. It just lacks weight and the feel is a little light. Nice drinking and good for the price. I think this could be mistaken for a nice Oregon Pinot.
B/B- (1161 views) | | | Tasted by Marc on 5/24/2012 & rated 86 points: light, mineral and classy - this 13% pinot is pretty impressive stuff. savory cherry fruit and oak balance with an earthy taste and clear acid spine add up to a wine that would be an excellent ringer in a village burgundy tasting. it is still very young, but is enjoyable for its balance and directness. (1202 views) | | | Tasted by JustNathan on 5/19/2012 & rated 83 points: Shows some astringent cherries, mocha and savoury notes, but this was really far too young and unintegrated to drink. It has good components and some elegance, so best keep at least a couple more years. (1133 views) |
| Martinborough Vineyard Producer Website
Founded in 1980, Martinborough Vineyard was a trailblazer in the region and the first to plant the variety for which the region is best known, Pinot Noir. They lay claim to the oldest Pinot Noir vines in the district consistently producing world-class wines from their Home block, Martinborough Terraces blocks and, more recently, their Burnt Spur vineyards.
Their vines are still low-cropped and lovingly hand-tended, as in the early days, with minimal intervention in the winery, in order to let the fruit speak for itself. Winemaker, Paul Mason, follows in the illustrious winemaking footsteps of Larry McKenna (1986-1999) and Claire Mulholland (2000-2007). Paul leads a small team focused on sustainably producing small quantities of exclusive fine wine which reflect the intrinsic characters of their site.
Their philosophy is to produce the finest Pinot Noir in the New World with the focus on “Handcrafted Excellence in Wine”.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
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