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New Press Pinot Noir 2019
2019
£14.50
Out of stock
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Vibrant red and violets and Morello cherry aromas playfully sit amongst delicate oak spice. supported with generously long palate, crunchy yet supple acidity and bright fruit tannins.
Why we love it: Smash-able Pinot
Drink with: Tuna or flaky fish like Trout, also cheese & charcuterie!
Dry
Medium Bodied
New Zealand
TECH
Country
Sub-Region
Southern Valley
Vintage
2019
Blend Info.
100% Pinot Noir
Alcohol by Vol.
12.5%
Bottle Vol.
750ml
Serving Temp.
8-12°
Closure
Screwcap
Drink
Now - 2021
WINE PRODUCER
As a new ‘producer’ in the world’s wine scene, New Press identifies and collaborates with accomplished, respected producers from around the world to create wines that represent not only the unique terroir of fruit, but offer the most pure and true expression of each variety, within each collection.
Melanie Brown, Kiwi girl and London-based hospitality entrepreneur, is most recognised in both hemispheres for her commitment in bringing premium NZ and Australian wines to the UK via her online business Specialist Cellars.
In early 2019 and working with highly regarded Marlborough Winemaker Ben Glover, she set out to create the first series in the New Press collection, three wines featuring iconic NZ varieties Sauvignon Blanc, Pinot Noir and Pinot Rosé.
Ben’s vineyards in Marlborough are situated on the Opawa River, which, over centuries of flooding and ebbing and flowing and evolving has deposited fertile silt loam from Kaiapoi and surrounds into the vineyard sites. With a north-facing aspect and nestled in the lea of the Wither Hills, the vines are sheltered from the enthusiastic worst of the southerly weather patterns.
The proximity of the vines to the high tide mark of Blenheim’s coast and being only 10m above sea level can, in some years, introduce a more umami influence into the wines from Ben’s single-vineyard site.
WINE REGION
Marlborough is New Zealand’s largest and most famed wine region. Early successes with the Sauvignon Blanc varietal range far and wide, landing NZ on the international wine map. With vintners interest in varied terroir and varieties escalating the recognition of the region globally adding fuel to the fire. Soon enough winemakers took to the cooler sub-regions of Southern Valley’s and Awatere. Back in the 1980s as an understanding of the regions potential slowly unfurled, farmers and foresters alike made the switch to viticulture and the industry blossomed.
Resting to the east at the tip of the South Island, Marlboroughs enjoys long drawn out daylight hours, coupled with a clear, cool atmosphere at night. This union results in a long, leisurely ripening period, greatly contributing to the grapes intensified flavours while the chill of the night retains the acidity levels.
Consisting of the three sub-regions; Wairau Valley, Awatere Valley and the Southern Valley’s. Marlborough has a diversified range of terroirs, allowing for impressive variation in style, minerality, and flavour. As the name suggests, the Southern Valleys sit south of the Wairau Valleys and houses the Omaka, Fairhall, Brancott, Ben Morven and Waihopai valleys - Marlborough’s original sites. The southern location of these valleys and the soils relatively heavier clay content is a key factor in the regions ability to produce such a diverse range of wines.
Enjoying the slightly warmer north of the region, the Wairau Valleys sit more inland and benefit from the Wairau River running through, decreasing the need and frequency of irrigation. With each of the sites here having varying soil profiles consisting of alluvial gravel, wind borne loess and greywacke. Each vineyard will produce a unique wine, with flavour inherited from its unique soil composition. Although it must be noted, no matter how far a style strays, the rich fruit intensity that’s a hallmark of the region can always be found.
Close to the Coast lies Awatere, arguably Marlborough’s most distinctive sub-region. The windier and cool location means the vines have a lower yield, meaning the wines produced have an incredibly distinctive character as each abstraction and variation isn’t diluted. The Herbaceous and flinty minerality truly reflect the sub-regions unique Terroir, while the good aromatics one can find stem from a decrease in the vigour of the vines.
As New Zealand’s largest wine region, housing around 77% of the countries vines and producing over 75% of the Sauvignon Blanc, Marlborough has an upward trajectory and an exciting future.
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