DOG POINT VINEYARD – DOG POINT VINEYARD PINOT NOIR 2013
Notes de dégustation: couleur pourpre sombre avec des reflets rubis. Un nez complexe, multidimensionnel de fruits noirs et rouges avec des nuances de bois coupé. On sent la rafle dans ce pinot noir mais elle est bien mûre. Très belle complexité aromatique en bouche. C’est concentré, truffé avec des épices orientales et des nuances de violette. C’est savoureux, voluptueux sur les fruits noirs et rouges et la prune. La structure est fine et les tannins sont bien mûrs. Un Pinot savoureux qui peut aller chercher les meilleurs Pinots de Nouvelle-Zélande dans ce millésime.
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VIN : DOG POINT VINEYARD PINOT NOIR 2013 |
Medium ruby-purple in color, the 2013 Pinot Noir has an earthy nose of mossy bark, underbrush and fresh loam with a core of red currants, cherries and cranberries plus hints of black and white pepper. Medium-bodied, the palate is understated, with expressive earth and red fruit flavors and a pleasant chew to the tannins, finishing with appealing freshness. Robert Parker. The Wine Advocate. 91/100.
Full, dark, deep, black-hued ruby-red colour, a little lighter on edge. This has a full, rich, multi-dimensional nose with breadth and layers of ripe dark red and black cherry and berry fruits with subtle whole bunch savoury stalk and herbal detail. The aromatics ae vibrantly fresh and concentrated with spices, black earth and lifted violet floral fragrances. Medium-full bodied, the palate features densely concentrated, rich, mouth filling flavours of ripe black cherries, black berries and plums infused with spices, savoury herbs and earthy, minerally elements. The fruit is supported by plenty of fine-grained tannin structure, while fresh acidity provides cut and energy. This has tension and drive, carrying the wine to a very long, sustained finish with plum and spicy oak flavours. This is a rich, plush and concentrated Pinot Noir with structure, depth and mouth filling flavours of black fruits, spices and whole bunch complexities. Serve with beef, lamb, venison and semi-hard cheeses over the next 7-9+ years. 60% Dijon clones 777, 667 and 115, with 25% Pommard clone 5, 10% Abel and 50% 10/5 from the ‘Dog Point’ vineyard, this 2013 vintage including fruit from the ‘Yarrum’ and ‘Settlement’ sites, hand-picked and indigenous yeast fermented with 10% whole clusters to 14.0% alc., the wine spending 21-28 days on skins and aged 18 months in 40% new French oak. Raymond Chan, 19.5/20-/20
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