The nose is  very inviting  and delicate reflecting the warmer than average vintage, exhibiting  macerated strawberry and savoury, with brown herbs. 
The palate mirrors the nose with strawberry, cranberry, and dried rose petal. The tannin is gentle and matches well with subtle oak.  The winemaker has judged the tricky vintage very well to give a balanced, light footed rendition of Bannockburn Pinot Noir. Will drink well now and for next 5-7 years.

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Tasting Notes

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Tasted 8/8/21
Light garnet colour (a reflection of the season) without showing much development at 2.5 years old. 
The nose has a lovely combination of fruit (ripe plum, blackberry and cherry) with a savoury undertone (mushroom, dark chocolate) and baking spice/nutmeg.    

The oak is perfectly integrated, adding architecture to the wine without toasty flavours.  

The palate is mouth-filling and elegant with silky tannins and tremendous poise.      

Surprisingly, the harmony and flow of this Pinot, as well as the moderate alcohol do not show the warmer nature of the growing season – which is a delightful result.    

The wine is very approachable at a young age but should continue to develop appealing characteristics for 6-8 more years.  

Jen Parr, Winemaker

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Reviews

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Sam Kim, Wine Orbit - 94pts and 5 stars

Gorgeously complex and inviting, the bouquet shows ripe cherry, dark mushroom, clove and
roasted nut characters. Its succulent and wonderfully rounded on the palate, displaying multi-
layered mouthfeel and silky texture, backed by fine polished tannins, finishing satisfying and
delectable.

At its best: now to 2028. 

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Cameron Douglas, MS - 94pts

Complex, ripe, fruity and varietal bouquet with aromas of wild red flowers and stony mineral scents, cherries and red apple with a touch of sour raspberry, barrel spice and some toasty wood scents adding complexity and intrigue. On the palate - youthful with palate tension from chalky tannins and acidity. A contrasting core of fruit reflects the bouquet with flavours of red berries and red apple. There’s a lovely sweet spot mid palate before the youthful side of the wine re-engages. Well made and needing some cellar time to complete the it harmonisation. Best drinking from mid to late 2022 through 2028+.

94 Points

Excellent

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Candice Chow -  Raymond Chan Wine Reviews - 18.5+/20 pts

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Black Quail Estate Pinot Noir 2018, Central Otago 

Deep ruby-red with good transparency, slightly lighter edged. The nose is lifting and softly full, nuances of fresh thyme, black liquorice interweave black cherries, blackberries, unfolding black pepper and sweet barrel spices. Medium-full bodied, a rush of black cherries, blackberries aroma melded with black pepper and elevated spices of cinnamon and nutmeg. Fine-grained, ripe tannin coated the palate like a silk veil; spices and herbs nuance linger with the support of integrated acidity to a sustained, spiced finish. This is a black-fruited Pinot Noir with herbaceous and spicy elements on a silky and bright palate. Match with lamb rump steak and mushroom stew over the next 6+ years. The fruit was sourced from Bannockburn, fermented with 23% whole bunch to 13% alc, aged in French oak, 20% new oak, unfined and unfiltered. 18.5+/20 pts (94 pts) July 2021 RRP 

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Michael Coopers Buyers Guide 2022 - 4 Stars

Black Quail Estate Central Otago Pinot Noir (2018)
The 2018 vintage (4*) was estate-grown at Bannockburn, matured in French oak casks (20 per cent new), and bottled unfined and unfiltered. Ruby hued, with a slightly earthy bouquet, it is firmly structured and savoury, with very satisfying depth of berryish, spicy, nutty flavours, fresh acidity and good complexity. Drink now-2023.

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Wine times - Mark Henderson - Excellent
2018 Black Quail Central Otago pinot noir
Price RRP $45
Rating Excellent
Smoke, lead pencil, forest floor and swelling florality, a hint of balsamic later. There’s a tanginess to the palate with rhubarb, tilled earth and chopped herbs, showing some signs of evolution, yet a juicy, youthful vibrancy driving this. The tannic backbone becomes more evident with chewy grip framing the close. Grows in interest and intrigue.

29 September 2021

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Food pairing 

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Hiroyuki Kawahara - Sommelier at The French Café

The wine pairing for the 2018 for me, is slow cooked duck breast, roast whole quail stuffed with ancient rice, both with their own jus.  Cheese, Epoisse or Afine au Chablis, a washed cheese would be nice too.

A sprinkle of mushrooms on the duck or quail would work well.

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