Corofin Wrekin Pinot Noir 2020

$49.90 inc. GST

95/100 – Gary Walsh, The Wine Front
94/100 – Rebecca Gibb MW (Vinous)
94/100 – Jamie Goode, Wine Anorak (2019 vintage)

“Cherry, liquorice root, plum and Chinese food mind games (AND THEN?), also some bouquet garni perfume. It’s medium-bodied, cherry and plum. Some sweet and sour combinations here, pumice stone tannin, a little pomegranate zip to acidity, and a cool ‘mineral’ finish of excellent length. A whole lot of character and interest. Terrific.” – Gary Walsh, The Wine Front

“The supple, savory and aromatically intriguing 2020 Pinot Noir Wrekin Vineyard may not be as broody as the inaugural 2019, but it captures a sense of underlying fruit power. You can expect layers of flavors, from rosemary to Worcestershire sauce to pickled plum. The fruit is pure with no oak flavors in evidence (30% second-fill, the rest older). Well-judged, restrained extraction (relatively short at around 16 days) has resulted in the finest of grips.” – 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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