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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2022 (based on 30 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 10 notes) - hiding notes with no text | | | Tasted by guy12 on 12/17/2021 & rated 89 points: Deep ruby, silky tannins, sweet fruits, long finish. No sediment at all, leave for a couple of years to see how it develops. (344 views) | | | Tasted by Jaymnik on 6/27/2021 & rated 93 points: Possibly the best value NZ PN I’ve tried. Great range and complexity of flavours (cherry, raspberry, rhubarb, pepper, mushroom and smoke) enveloped in a long, rich finish. It’s fuller than many but the fruit isn’t overbearing. A touch of fresh acidity leads into some fine tannins and a long finish. Utterly delicious. (498 views) | | | Tasted by Keith Cooper on 6/25/2018 & rated 90 points: Tasted at The Wine Society's London tasting of New Zealand wines. The notes say blueberry and spice and I noted them both. The overall appearance is that this wine is still on the young side, but shows huge potential if you give it another year or two. (1342 views) | | | Tasted by rjonwine@gmail.com on 3/7/2016 & rated 91 points: Very dark cherry red color; aromatic, tart cherry, ripe raspberry nose; tasty, tart cherry, ripe raspberry, mineral, strawberry palate with medium acidity; medium-plus finish (251 views) |
| By Jancis Robinson, MW
JancisRobinson.com (2/2/2017)
(Prophet's Rock Pinot Noir Central Otago Red) Subscribe to see review text. | By Allen Meadows
Burghound, Oct-16, Issue #64
(Prophet's Rock Pinot Noir Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/20/2016)
(Prophet’s Rock, Estate Pinot Noir Central Otago Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, New Zealand’s Pellucid Wines: More Light Than Heat (May 2016) (5/1/2016)
(Prophet's Rock Pinot Noir) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/7/2016)
(Prophets Rock Pinot Noir) Very dark cherry red color; aromatic, tart cherry, ripe raspberry nose; tasty, tart cherry, ripe raspberry, mineral, strawberry palate with medium acidity; medium-plus finish 91 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Prophets Rock Producer website
OUR STORY
Prophet’s Rock was founded in 1999 by Mike and Angela Mulvey. After considerable research, two vineyards were then established at Pisa and Bendigo in Central Otago, New Zealand.
The name ‘Prophet’s Rock’ is taken from a prominent local landmark in Central Otago, named after pioneering goldminer ‘Bob Prophet’ who had the gold claim at the site. The decision was further reinforced by the presence of a similarly enormous rock at the centre of the Bendigo vineyard.
The team was considerably strengthened with the arrival of Paul Pujol as winemaker in 2005. Paul brings extensive and unique experience in Pinot Noir and aromatic white wines from his time with top domains in France, Oregon and New Zealand.
At Prophet’s Rock we are committed to the production of wines that showcase the unique identity and full potential of our vineyards. This journey starts in the vines where we strive to grow fruit of the highest quality. Careful handling in the winery allows our wines to be true expressions of our sites, our region and our journey through the seasons. We are members of Sustainable Winegrowing New Zealand.
WINEMAKER – PAUL PUJOL
Paul brings a wealth of old-world experience and sensitivity to his role at Prophet’s Rock; his approach is vineyard-focused, combined with minimal intervention in the winery. Use of indigenous ‘wild’ yeast is the norm, along with long élevage and, in the case of the Pinot Noir, no filtration.
Paul joined Prophet’s Rock in 2005, having returned to New Zealand after a six-year around the world odyssey, which he describes as “chasing Pinot Noir and aromatic whites across the globe.”
After graduating with Distinction from Lincoln University’s Postgraduate Viticulture and Oenology programme in 1999, Paul got his start at Marlborough’s Seresin Estate. There he worked in the vineyard and winery, a formative experience during which he followed the grapes through the season and into the winery whilst working under an organic framework.
Paul then left New Zealand to gain experience in France, where he worked three vintages in the year 2000, in the Languedoc, for Henri Bourgeois in Chavignol (Sancerre) and finally for the prestigious Maison Kuentz-Bas in Alsace. Maison Kuentz-Bas offered him the head winemaking position, which he accepted, becoming the first non-family winemaker at Kuentz-Bas since the house was founded in 1795, and perhaps the first ever permanent foreign winemaker in Alsace. Paul stayed at Kuentz-Bas for three years, producing wine from their six Grand Cru vineyards and other holdings. Whilst in France, he also completed the first year of his Master of Wine qualification.
Following this, Paul spent several years in Oregon at boutique organic producer Lemelson Vineyards. Production at Lemelson is focused on Pinot Noir, with Chardonnay, Pinot Gris and Riesling making up the range. He also returned to Oregon in 2006 to assist Cheryl Francis and Sam Tannahill at Rex Hill, producing a guest cuvée of Pinot Noir and Pinot Gris.
Perhaps the highlight of his round-the-world winemaking experiences was being invited to work the 2009 vintage in Burgundy at Domaine Comte Georges de Vogüé.2013 Prophets Rock Pinot NoirVineyard
The grapes were grown on our Home Vineyard located on a high elevation, steep, north-facing terrace in the Bendigo sub- region of Central Otago. This stunning site has soil that features clay and chalk mixed with schist and quartz. Extensive canopy and crop management was carried out during the growing season to ensure the grapes attained full physiological ripeness with great concentration and flavour. Yields on the Prophet’s Rock vineyards are kept low, in this vintage 35hl/ha.
Vintage Notes
After a favourable spring, weather was mixed through Christmas and New Year. From the second week of January the weather improved with even warm temperatures through the rest of summer and autumn, allowed extended ripening and full aromatic expression with great concentration. The grapes were picked mid-April.
Winemaking
The grapes were handpicked and field sorted, once at the winery the fruit was destemmed with a high proportion of whole berries going into the fermenters. Fermentation took place using only indigenous ‘wild’ yeast. The wine was gently handled with very little extraction and once alcoholic fermentation was complete, the wine was drawn off its skins to barrel. The wine spent 17 months in French oak barrels from specific Burgundy cooperages and forests, of which 35% were new. The wine was bottled unfiltered under Diam cork which are certified taint-free on 14th January 2015
The Wine
Rich ruby in colour, displaying red berry fruit, spice and floral aromas on the nose leading on to an elegant well-structured, mineral driven palate. The rich aromatics are accompanied by silky tannin and well-balanced acidity leading on to a long finish. This wine will reward cellaring over the next 6-10+ years from vintage.
Cases: 2,546 Cases (6)Prophets Rock Pinot NoirThe Prophet’s Rock Pinot Noir is sourced exclusively from our Bendigo Vineyard where altitude, climate, fascinating soils and meticulous viticulture combine to produce Pinot Noir with real stature and concentration. Pinot Noir is the largest part of our production and a complete no-compromise obsession.
The foundation for this wine is a focus on delivering low yielding concentrated fruit from the vineyard. In the winery we employ principally traditional old world techniques. The grapes are gently handled and the wines are fermented using only the indigenous yeast from the vineyard. The wines are aged in barrel for 15-18 months before bottling and are cellared before release.
Since the first release in 2005 the Prophet’s Rock Pinot Noir has consistently been one of the best reviewed Pinot Noirs in New Zealand.
BENDIGO VINEYARD
The Bendigo Vineyard is located on a steep, elevated north-facing terrace high above the Bendigo Station Homestead.
This stunning site which rises from 317 to almost 400 metres has fascinating soils featuring clays and chalk mixed with schist and quartz. The steep slopes provide great sun exposure whilst the elevation ensures cool nights encouraging great flavour development and freshness in the wines.
The Bendigo Vineyard is planted in Pinot Noir and Pinot Gris.
The seven different Pinot Noir clones on the site combine to make our Prophet’s Rock Pinot Noir.
Those of us lucky enough to work at or visit this vineyard can attest to the incredible view over the valley and the beautiful panorama of the Central Otago mountains.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)South Island Noeth Island (wine-pages.com)Otago On weinlagen-info |
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