Mystery Marlborough Pinot Noir 2023 (03)

Description

Cherry, Oak, Spice

Black Market Mystery Wines™ are simply wines we love, with the branding hidden and revealed only when it arrives at your door!

"Classic pinot fruit with charcuterie and cherry notes, bay leaf and balsam. Judicious use of oak and fine, silky tannins" Decanter World Wine Awards UK

"I tasted this wine at the end of March, so a treat to try again mid-year. My impressions remain the same, a wine of quality with aromas and flavours of raspberry, plum and boysenberry, a layer of wood spice and fine lees texture complexity. Dry, fruity, crisp and ready to drink with chalky tannins and medium+ acid line. Well made and ready from today through 2029" Cameron Douglas, Master Sommelier

"Moderately deep ruby-red, even colour throughout. The nose is gently full, with aromas of cherry, cranberry, thyme, mushroom and spice. Medium-bodied, aromas of black cherry and cranberry melded with thyme, mushroom and black pepper. The fruit is balanced with black and red fruit; lifting acidity carries a smooth flow along silky, supple tannins and savoury nuance to an enticing, mouth-watering finish. This Pinot Noir is gentle and elegant with appealing aromatics and structure. Match with veal and lamb over the next 3+ years. Fruit from Southern Valleys, fermented in tanks, with a portion fermented in open-top 225-litre barrels and a portion in new and seasoned French oak barriques. Aged in French oak, 12.5% alc" Candice Chow, May 2025

During a cool evening, selected Pinot Noir clones were harvested from the vineyard and transported to the winery where they were kept in a cold soak for four days to extract maximum colour, flavour and tannin form the grapes. Fermented at controlled warm temperatures with a carefully selected yeast strain. A portion of the blend was fermented in 225L open top barrels, with the remaining volume in new and seasoned French oak barriques. Fermented at warm temperatures between 28-32 degrees Celsius, the grapes we hand plunged the grapes were hand plunged up to eight times daily during the height of fermentation.

Excellently paired with spring lamb and roasted root vegetables.