Top 3 South Island Pinots....Gourmet Traveller.
Wine Advocate 91 points.
Made using a significant whole-cluster component (more than 25%), Mount Edward's 2018 Pinot Noir boasts some notable herbal, floral and tea-like aromatics layered over cranberry and cherry fruit. Medium-bodied, silky-textured yet marked by relatively taut acidity, it's more streamlined than expansive, with room to grow and expand a bit in the coming years. The tannins impart a touch of astringency to the lingering finish, so pair it with rare beef or lamb if serving it now, or just cellar it for a couple of years. It should still be singing in a decade. JC Jun 2021.
The 2018 Pinot Noir has a silky and lush texture fruit power, is concentrated yet finely balanced with fine tannins throughout and long in flavour. A classic vintage for us.
Vinified using open fermenters, hand plunging, natural yeasts and 11 months in 15% new French oak. Racked, blended and settled in tank for a further 6 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches, plus several tanks of 100% wholebunch fruit fermentation.
Perfumed with lovely aromatics, there is a range of complexed fruit notes of darker berry fruit, some spice, savoury tones and dried herbs.
Organically grown, made and certified, a blend of our best vineyard parcels.