"Elegant. Finely concentrated Pinot Noir" Raymond Chan
"Appealing fruit-driven pinot noir with bright cherry, red berry, fresh herb and spicy oak flavours" Bob Campbell, Master of Wine
Pinot Noir can be enjoyed with an extraordinary variety of dishes, however we recommend pairing it with full-flavoured dishes such as venison or roast duck
Tiki Koro Central Otago Pinot Noir 2015
Tiki Koro Central Otago Pinot Noir 2015
Accolades
Awarded 93/100 Points
Sam Kim, Wine Orbit, Sep 2017
Awarded 18/20 Points
Raymond Chan, Sep 2017
Awarded 89/100 Points
Bob Campbell, Master of Wine, Sep 2017
Description
"Light ruby-red colour with some depth, lighter on the rim. The nose is initially elegant and slender in expression, and tightly bound with aromas of dark-red cherry and berry fruit entwined with subtle notes of dark herbs and complexing whole bunch stalk perfumes. The aromatics grow and red florals blossom with aeration. Medium-full bodied, the palate has softly ripe flavours of dark-red cherry and berry fruit, along with fragrant red florals, unfolding layers of dark herbs and nuances of whole bunch stalk elements. The fruit has good intensity, forming an elegantly concentrated core with good linearity. The fruit is supported by fine-grained tannin extraction and the palate I enlivened by fresh, balanced acidity. The flavours carry to a long, lingering nuanced finish of dark-red fruits, herbs and whole bunch complexities. This is an elegant, finely concentrated Pinot Noir with red cherry and berry fruit with herb and whole bunch complexities on a fine-grained palate. Serve with wild duck and pork over the next 5-6 years. Fruit from the Wanaka district, fermented with approx. 20% whole bunches to 13.5% alc., the wine aged 11 months in barriques" Raymond Chan, Sep 2017
"From the Wanaka district, this complex and engaging pinot shows dark berry, charcuterie, truffle, warm spice and toasted almond characters on the nose. The palate is beautifully weighted and finely textured, wonderfully supported by elegant fruit intensity and fine, delicately drying tannins. A stylish pinot combining lovely fruit expression and savoury nuances. At its best: now to 2020" Sam Kim, Wine Orbit, Sept 2017.
"Appealing fruit-driven pinot noir with bright cherry, red berry, fresh herb and spicy oak flavours. Charming, juicy flavours restrained by gentle, drying tannins. Gentle, accessible wine with moderate cellaring potential" Bob Campbell, Master of Wine, Sep 2017
Intensely and brightly coloured wine with a deep red/purple hue in the glass. Aromatically savoury with delightful earthy, forest floor aromas, a touch of truffle with supporting plummy, dark red fruit notes. An exceptionally balanced wine showing a lovely integration of fine-grained tannins and full fruit flavours. The palate is full-bodied with texture and length resulting in an intense wine.
The TIKI is a hand carved Maori treasure which, when gifted, bestows good fortune and love on others. We craft our wines with the same spirit in mind. KORO is Maori for grandfather and this wine is named to honour Royce McKean’s great grandfather Chief Tiki Tere Mihi.
After another mild winter budburst commenced at the end of the first week of October. Both October and November were cool and unsettled. Good soil moisture and warm temperatures for the remainder of December ensured rapid growth compensating for the slow spring start. Good conditions remained for the rest of the month with flowering starting in the week of Christmas. January and February were both warm and dry providing ideal conditions heading into veraison. Mild temperatures and some rainfall in the first part of March kept canopies in good condition. April was mild and dry Harvest started on the 30th of April and finished on the 4th of May. The resultant wines are closer to the 2012 in comparison, show a refined elegance and well balanced acidity reflecting a slightly cooler growing season. WINEMAKING: The fruit was fermented in small parcels with 20% whole bunches included in the ferment to give lifted aromatics and structure. Hand plunging was carried out daily during ferment and the total maceration time was four weeks which allowed extended time for tannin extraction. After pressing, the wine was aged for eleven months in small oak barriques. The wine had such perfect balance that no fining was done. Drinking well now but will continue to develop for a further five years from vintage date.
Food Pairing: Pinot Noir can be enjoyed with an extraordinary variety of dishes. This wine is best suited to full-flavoured dishes such as venison with savoury sauces, roast duck or a pork loin served with potatoes and herbs.
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