MOKOblack Pinot Noir, Waipara 2018
Marlborough, New Zealand
This nectar comes from 2 vineyards - 87% Rapaura Gravels and 13% Omaka Valley clay soils. The grapes were harvested over a period of 10 days from late March through to early April. Each parcel was kept separate and fermented in small open top tanks and hand plunged up to 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for malolactic fermentation and ageing. Cheers!
In the glass the wine has a ruby colour with garnet rim. The intensity is pale.
The aromas intensity is pronounced. Even without swirling, it is an explosion of red fruits, especially the redcurrant, the strawberry and the red cherry. The hints of eucalyptus and green bell pepper make the aromatic palette fresher. The secondary aroma of clove is really deep and sharp. There are also notes of cloves, vanilla, cedar, toast, smoke and dark chocolate. As tertiaries, we can smell mostly dried cranberry, light leather, game, meaty and a light farmyard. I love its bouquet; it is so yummy and sharp.
In the mouth, the wine is dry with a high level of acidity. The tannins are medium. The alcohol is medium too, just 12.5%. The flavour intensity is still pronounced but less defined than at the nose. Actually, if at the nose, the wine looks punchy, at the palate it is more rounded. The finish is medium plus.
This nectar is really promising at the nose. I was actually thinking how much money I would have saved from now onwards thanks to this nectar. But then, after the fist sip, my dream of not wasting money on Burgundies vanished in a second. The wine is not so intriguing at the palate. Anyway given its price, it is still a good choice to wash down a charcuterie board or some stinky cheeses!