2019 PINOT NOIR
$49 per bottle incl. GST
Deep garnet hue, suggesting great concentration with very little development at 2 years in bottle. The alluring fragrance jumps out of the glass with lifted spice coming from whole clusters used in the fermentation. Aromas of lilac, jasmine, black pepper, blackberry and dark cherry on the nose with the palate adding more dark berry and cedar. The oak is perfectly integrated, adding architecture to the wine without toasty flavours. The palate is intense and cohesive with silky tannins and tremendous poise. This Pinot Noir has a serious core with an elegant intensity and searing acidity that suggests it is worthy of cellaring for 10+ years from release. "Captivating" sums it up succinctly.
- Jen Parr, Winemaker
Jen Parr, Winemaker
Michael Cooper 5 Stars
Black Quail Central Otago Pinot Noir (2019)
The youthful 2019 vintage (5*) is the best yet. Hand-harvested at Bannockburn, it was matured in French oak casks (25 per cent new), and bottled unfined and unfiltered. Full, bright ruby, it is enticingly perfumed, mouthfilling and supple, with vibrant, ripe cherry, plum and spice flavours, well-integrated oak, fresh acidity and a finely textured finish. A vigorous, intensely varietal red, it's well worth cellaring to mid-2023+.
Michael Cooper - Reviewed April 2022
Yvonne Lorkin 4.5 Stars
Black Quail Central Otago Pinot Noir 2019
This new release from the small, Bannockburn vineyard owned by Rod and Mirani Keillor is garnet-red, scented with soft spices and subtle rhubarb, raspberry and cherry notes and lightly-styled on the palate. If you’re looking for a punch-in-the-face pinot then you’ve come to the wrong cul-de-sac my friend, this vintage is a softer, pillowy example with a suede-like finish that’ll suit sipping even in the early hours of the day.
Cam Douglas 95 Points - Outstanding
Fragrant, varietal, fruity and complex bouquet with aromas of dried raspberry and black cherry, wild red flowers and a core crush rock earthy quality. Complex, youthful and enticing. Delicious on the palate with a vibrant velvet texture, core of dark cherry and raspberry-like fruit flavours. Tannins and abundant, ripe and add plenty of mouthfeel, acidity is fresh and also abundant adding freshness and length as well as accentuating the flavours of fruit and sense of place. Baking spices reflect the use of barrel with a touch of smoke adding complexity too. A lovely wine, youthful with some savoury qualities and mature vine characteristics. Well made and ready to drink from late 2022 through 2032+.
Wine Orbit - Sam Kim 95pts
It's gorgeously complex on the nose dark plum, thyme, warm mushroom, game and toasted nut aromas. The palate delivers excellent weight and refined mouthfeel, wonderful complemented by velvety texture and polished tannins. Plush and lingering with delectable flavours. At it's best now to 2029.
Wine Orbit - Wine Review by Sam Kim - April 2022
Raymond Chan Wine Reviews by Candice Chow
19/20 pts (95 pts)
Deep ruby, youthful, even colour throughout. This has a fragrant and alluring bouquet, gently releasing aromas of black cherries, black raspberries, melded with floral, forest floor and delicate oak spices. Medium-bodied, black raspberries and cherries have a taut and juicy core; savoury elements unfold with a hint of earth, and forest floor, followed by delicate floral, cinnamon and black pepper. The mouthfeel is smooth with supple, dusty tannin extraction and elegantly coated the palate with a silky veil. Lacy acidity provides focus and length, carries the fruit to a long, satisfying finish. This is a youthful, poise-structured Pinot Noir with black fruit with elegance and depth, lacy acidity and a silky, long finish. Match with roasted quail and smoked duck over the next 8+ years. Handpicked, fermented with 30% whole bunch to 13% alc, aged in French oak barrels, 25% new oak. Unfined & unfiltered.
19/20 pts (95 pts)
Mark Henderson, ODT wine reviews/ Wine Freedom
Excellent to outstanding
Very attractive, florality, old roses, earth, savoury nuances, wild herbs, fruit in support. Super depth of fruit that swells to fill the mouth, yet retains fineness and elegance. Savoury
aspects grow nicely, pitched against a minerally core with vibrant acidity and powdery tannins. Super balance and deceptively drinkable now, yet there’s lots of ingredient
here for the future.
Hiroyuki Kawahara - Sommelier (Ex Sid at the French café & Cocoro)
Lamb Persillade with roasted potatoes.
Grilled pork loin with mustard sauce.
Cheeses - Mimolette, port aged and cheddar..
Hiroyuki Kawahara – Sommelier (Ex Sid at the French café & Cocoro)
Varietal: Pinot Noir
Harvest Method: Hand picked
Brix at harvest: 23.5
Harvest date: 28/3 and 4/4
Fermentation: Full ML
Barrels: Ana Selection 25% new
Whole Bunch: 30%
Time on skins: 19 & 25 days
Wine Maker: Jen Parr
Residual Sugar: Dry
PH : 3.6
Total Acidity (g/l) : 6.1
Alcohol (%): 13