Terroir-istes New World - Pinot Noir Blind tasting

This is the first tasting of the newly rebranded Terroiristes group, transitioning from a Local (South African) to a New World format, which will henceforth be named Terroir-istes New World. Although this wine will likely encompass everything outside of Europe. The similar rebranding will take place with the Terroirisites international, which will transition Terroir-istes Europe

• 2017 Graham Beck Brut Rosé Vintage 90 Points

  South Africa, Western Cape

  (Tasted Blind) (Short notes, Intro) Mid onion skin with light rose petals, orange and Pink Lady apple with a touch of brioche.
  The entry has a crisp freshness, a lovely fruit combination, and grapefruit pithiness set onto a creamy mid-palate that offers some breadth. Fairly long with a jet of lemon juice, this has a lovely intensity.
  A blend of Pinot Noir and Chardonnay.

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• 2023 Catherine Marshall Pinot Noir Finite Elements 92 Points

  South Africa, Cape South Coast, Elgin

  (Tasted Blind) Pale purple colour with charming cherry, blue flowers, mineral and stem notes of white pepper, and a waft of smoke and oak spices. This is a light to medium-bodied wine with sweet fruit on entry, fresh acidity, chalky edges, and decent intensity across the palate. Some light toasty oak and warming spices contribute to a commendable finish. Some felt it had too much oak lactone and bitter components, but I felt there was enough fruit to balance it. Very smashable!
  Hemel-en-Aarde Ridge, matured for 11 months in 300-litre barrels, 50% new oak. ​

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• 2020 Blackbook Winery Pinot Noir Nightjar Clayhill Vineyard 90 Points

  United Kingdom, England, Essex

  (Tasted Blind) Medium garnet in colour with whole-bunch stemmy notes of fresh herbs, Japanese green peppercorns and mint dominating at first before stepping aside to reveal sweet compote fruits of dark cherry, plum, blackberry, and Christmas pudding spices—cinnamon, doughy, and savoury elements. Some chalk dust and minerals add a further layer of interest, and there is a slight petillance in the glass. The palate is punchy with a juicy core framed by gripping, slightly coarse tannins. The influence of stems is overt, lending peppercorn spice and a drying, stalky finish that verges on excessive. Despite this, a linear drive of acidity keeps the wine fresh as it weaves through mid-palate notes of cherry tart, dark plum—edgy, cool-climate expression with an assertive, almost confrontational mouthfeel. Certainly quite controversial within the group, some found it too lean and green, whilst others liked the lovely core of fruit and edges of spice.
  Clayhill Vineyard in Crouch Valley, Essex is sited on clay soils. Sergio uses PN777 and PN115. Spontaneous fermentation in small open-top fermenters, extended 10-day maceration incorporating 30% whole-bunch before a 9-month maturation in neutral Burgundy barrels (minimal new oak).

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• 2019 William Downie Pinot Noir Gippsland 91 Points

  Australia, Victoria, Gippsland

  (Tasted Blind) Light garnet in colour with a cloudy, unfiltered appearance. An expressive nose of blood oranges, strawberry compote, raspberry, marasca cherry and stewed spiced plum, laced with subtle stemmy nuances. Secondary aromas of caramel, star anise, nutmeg, and hot paprika spice mingle with the guests, imparting a warming aroma. The palate has flavour intensity with a rich texture that leans towards a slightly confected, sweeter edge with more macerated fruits than fresh. Despite this, the wine maintains poise with a strident acidity and sandy tannins that lead ot a long, savoury finish.
  As the wine opened, it developed more earthy notes of iron filings, button mushrooms, and a sweet, vinegary nuance, adding an intriguing, wilder edge that sort of worked.
  Fermentation was carried out in wooden open-top fermenters without temperature control, following a natural fermentation approach with no punch-downs or pump-overs. The wine underwent extended maceration for 30 days before pressing. Ageing took place over 10 months in French oak barrels (30% new).

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• 2022 Cirrus Pinot Noir Ceres Plateau 87 Points

  South Africa, Western Cape, Ceres Plateau

  (Tasted Blind) A light, glistening ruby colour showing its youthfulness. The nose has immediate appeal, with inviting notes of freshly picked Bing cherries, cherry travel sweets, Goji berries, strawberry granita, and hibiscus, underscored by some tarragon and dill aspects.
  The palate opens wide with a rich, sweet fruit profile that verges towards fudge-like notes and a confected cherry character. While it has a silky, polished sheen of tannin and a lively acid, the sweetness feels slightly overplayed, leading to a less dynamic mid-palate.
  There is a pleasant but modest length, with a touch of oak and a strawberry-covered chocolate note—albeit reminiscent of inexpensive confectionery—lingering on the exit. Despite its shortcomings, it is undeniably charming.
  Sourced from high-altitude vineyards in the Witzenberg Mountains in poor, stony soils on the Ceres Plateau, planted with PN115 and PN777. 70% whole berry fermentation with 30% whole cluster. Matured in 500-litre French oak barrels for 14 months.

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• 2018 Ata Rangi Pinot Noir 94 Points

  New Zealand, North Island, Wairarapa, Martinborough

  (Tasted Blind) A light to mid-garnet colour with a youthful brightness and expressive aromas of cherry, Ribena, and wild strawberry, meshing with freeze-dried thyme, fig, green walnut, and a faint whiff of charcuterie that evolves into some spicy oak touches—a little funky, to be sure.
  The palate displays a flow and floral intensity, with a lovely, harmonious tension and gait as it ripples through to a long finish. The core bursts with juicy strawberries, poached Victoria plums, and dark cherries woven with nutmeg, paprika, chilli, chocolate notes, and some charry oak and chalky dust towards the close. Fine, porcelain-like tannins provide a silken mouthfeel and remarkable depth and concentration, as lively acidity propels it forward. The tannins frame the fruit beautifully, preventing any sense of excess to a sophisticated and poised Pinot Noir, brimming with vitality and layered complexity.
  Sourced from Martinborough Terrace’s clay-gravel soils. Whilst a mix of clones, they have the 'Abel' (Gumboot) clone, known for its distinctive depth and savoury edge - I think I have seen this in SA too. 35% whole-bunch fermentation with indigenous yeasts in small, open-top fermenters, with a total maceration period of 20–23 days. =The wine was matured for 11 months in French oak barrels (35% new)

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• 2023 Crystallum Pinot Noir Mabalel 92 Points

  South Africa, Cape South Coast, Overberg

  (Tasted Blind) It is light crimson in colour. Engaging aromas of strawberries, blood orange, and pomegranate interplay with notes of toast, tomato Fritos, untoasted coriander seed, and fennel. As it opens, it becomes more savoury.
  The palate opens with a richer texture, offering a broader, open-knit profile that showcases juicy strawberry, cranberry juice, steeped oranges, and summer pudding. It is balanced with firm yet fine-grained tannins and a lively, refreshing acidity that speaks to the wine’s lower pH, giving energy to the mid-palate. Subtle charry oak adds savoury depth without overwhelming the fruit purity. Impressive clarity and fruit weight with enough extract and tannic grip to hold it to a languorous finish.

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• 2020 Arnot-Roberts Pinot Noir Heaven and Earth 91 Points

  USA, California, Sonoma County, Sonoma Coast

  (Tasted Blind) Light garnet in colour, the nose opens with notes of purple flowers, rose petals, hibiscus, and a subtle, stalky edge (whole cluster?) that blends with raspberry and cranberry juice, as well as a savoury, wild ferment funkiness.
  More weight than expected on entry with sweet fruit coating the mid-palate that is dominated by raspberry, strawberry pastille, goji berries and pomegranate. The whole-cluster influence is more evident, bringing a textural pithiness and a stalky firmness that frames the fruit well. A brisk acidity keeps the wine taut to a more narrow-focused shape.
  The finish is moderately long, featuring fine, grippy tannins that lend a youthful firmness, but will improve with further ageing. I liked its elegant profile but some found it a little jammy.
  Heaven & Earth Vineyard is just east of Occidental, Sonoma Coast, CA. Protected by a forested ridge, the site experiences moderated ocean influences with a short diurnal shift. Well-drained soils and organically farmed. In the cellar whole-cluster fermentation and the wine is matured for 11 months in neutral French oak barrels.

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• 2021 Domaine Nicolas-Jay Pinot Noir L'Ensemble 93 Points

  USA, Oregon, Willamette Valley

  (Tasted Blind) Mid- to deep purple-ruby, the nose has a slightly high-toned, oxidative note at first, which dissipates with air to reveal fragrant aromas of rose petals, potpourri, and jasmine-edged fruit tea infusion that further morphs to steeped strawberry, blackberry, and some oak lactones.
  The palate opens with sweet, succulent fruits of strawberries, cherry soda, and cranberry, adequtely-balanced by a crisp, bracing acidity that lends the wine vibrancy. Beneath fine-grained, powdery tannins, the fruit is supported, while blood orange, herbal tea, and dry spices emerge, adding further complexity. Polished, focused, and with an elegant structure, the finish is long. With air, the wine improved noticeably - it turned out very pretty in the end!
  A multi-AVA blend from across the Willamette Valley. Soils vary from both volcanic and marine sedimentary soils—natural ferment followed by 16 months in French oak barrels (35% new).

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