Corofin Wrekin Vineyard Pinot Noir 2022

Accolades:
95/100 – James Suckling
95/100 – Jamie Goode, Wine Anorak
95/100 – Gary Walsh, The Wine Front
94/100 – Stephen Wong MW

“Very crunchy with cranberries, orange peel and fresh flowers on the nose and palate. Medium-bodied, it has freshly sliced orange and strawberry flavors at the end with a crushed-stone highlight. Fine and firm tannins give an attractive mouthfeel. Best after 2027.” – James Suckling

“There’s a real energy to this Pinot Noir, with bright redcurrant and cherry fruit. It’s silky but vibrant with nice green hints and good acidity supporting the tannic structure. So vibrant and appealing with nice crunchy raspberry fruit on the finish. This is almost Barolo-like in flavour profile, but a really pure, classic style of Barolo, and it will have a massive upside if you cellar it. It’s not a lush, sweet Pinot: it has edges as well as its delicacy, and some fine reductive hints, too.” – Jamie Goode, Wine Anorak

“Spicy expression with cocoa and cinnamon oak providing a frame for the open-knit wild berry fruit. This has lovely flow across the palate with good depth and layered complexity. Sweet-toned mid-weight fruit sits within the chewy, stalky tannins, finishing with some crunch and a refreshing herbaceous lift. Elegantly held in place by tangy acidity, this expressive wine has the balance to age gracefully for a decade as it continues to reveal more of its perfume.” – Stephen Wong MW

Tasting Note: Darker with density and frame. Layered and beautifully expressive of its place. 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 nor-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.

Winemaking Notes: Hand-harvested 17th March 2022 into 1/2 ton bins. Yield: 35 hL/ha. Completely (100%) destemmed to two, one-tonne open tops. Ten percent of fruit in bottom of tanks foot crushed, with remainder as whole berries on top. During ferment, the fermenting juice was poured back over the cap once a day to maintain freshness and to facilitate gentle extraction. Post-fermentation the young wine was pressed after 21 days on skins, then settled and transferred to seasoned (second and third-year) French oak barrels. The wine remained in barrel for 14 months on original lees, undergoing a natural malolactic ferment during this period. Late April 2023 the wine was moved to tank, sulphured and remained in tank for a further eight months prior to being hand bottled in January 2024. Bottled unfined and unfiltered. A small natural deposit may occur. Sealed with cork.

Certification: Organic

Alcohol: 13.0%

Variety: Pinot Noir

Region: Marlborough, New Zealand