Tasting Notes

Deep garnet hue with an array of fruit aromas including blackberry, plum and dark cherry complemented by savoury notes of mulberry, wild thyme, hazelnut and dark chocolate. This is a richly concentrated wine from a cool growing season that is framed by fine tannins and carried long on the palate by intriguing layers and intricate detail. A delicious marriage of fruit and spice, this wine is enjoyable at release and will continue to develop for 10+ years. 

Jen Parr, Winemaker

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Reviews

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Sam Kim, Wine Orbit - 95pts and 5 stars

Richly fruited and gorgeously perfumed with dark plum, smoked game, walnut and tapenade notes, it's powerfully concentrated and generously textured with outstanding power and persistency. Brilliantly structured by chalky tannins, making it firm and impressively long on the finish. At its best: now to 2029. $45.00. www.blackquail.co.nz. July 2021.

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

Black Quail Estate Pinot Noir 2017, Central Otago
Deep ruby-red with some transparency, slightly lighter edged. The nose is soft with intensity, nuances of Bing cherries, blueberries entwined with thyme, minty herbs and baking spice mix. Medium-full bodied, aromas of Bing cherries, raspberries are succulent, melded with dried thyme, minty herbs and an amalgam of spices. Flavours have good concentration and depth, enriched by tightly-weaved velvety tannin with a fine grip, framed a fine structure for this wine to develop. Acidity is lively and integrated, provides freshness and strength. This is a structured Pinot Noir with concentrated fruit and a fine tannin structure still at youth. Match with venison backstrap and ox tongue terrine over the next 6-8 years. The fruit was sourced from Bannockburn, fermented with 26% whole bunch to 13.4% alc, aged in French oak, 25% new oak, unfined and unfiltered. 18.5/20 pts (93 pts) July 2021 RRP $

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Cameron Douglas, MS - 94pts

Black Quail Estate Pinot Noir 2017, Central Otago - Aromas that reflect a sense of place with scents of bracken and stone, dried herb and vanilla, dark berries and wood smoke. There’s complexity and charm, depth and minerality. Delicious on the palate with a core of ripe red berries, clove and baking spices, wood smoke and dried herb. Dry with fine chalky tannins, excellent mouthfeel and length. Balanced, well made and ready with best drinking from 2021 through 2027+.

94 Points

Excellent

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Food pairing 

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Hiroyuki Kawahara - Sommelier at The French Café

Périgord truffles that are produced close by on the same land. These tend to represent a natural match.

Tagliatelle with truffles, truffle with parmesan risotto also will work well with this wine.Other suggested matches include red meat, duck breast or wild deer, with berry or cherry, with the meat in its own jus. Classic boeuf bourguignon. If cheese, aged Mimolette and Fourme d'Ambert.