Kumeu River Village Pinot Noir
Made by Master of Wine Michael Brajkovich from sustainably grown Pinot Noir grapes that are hand-harvested and sorted in our Kumeu Vineyards then gently whole-bunch pressed. Fermented using local wild yeast with extended maturation on the yeast lees.
The wine displays a bright cherry red /burgundy colour with lifted red fruit aromas. On the palate the wine is cool, round and fruity and with a nice hint of chalky tannin that keeps the wine dry and refreshing.
Kumeu River Village Pinot Noir
For more information on the winery go to the website by clicking here
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£16.49 a bottle
12 in stock
Just as the Brajkovich family has grown, so too has the winery itself. Extensions and additions mark the milestones that have seen business adapt and expand over the years. Today, the winery produces around 250,000 bottles annually from 30 hectares of its own vineyards in Kumeu, and another 10 hectares from local growers.
New Zealand wines Regions cover both Islands
“Pinot Noir is the princely grape variety of red Burgundy. Cheaper wines typically display light, raspberry-evoking flavours, but great Pinot Noir has substance, suppleness and a gorgeous spread of flavours: cherries, fruit cake, spice and plums.
Pinot Noir is now New Zealand’s most internationally acclaimed red-wine style. The vine is the second most commonly planted variety overall, ahead of Chardonnay and behind only Sauvignon Blanc. Almost 45 per cent of the country’s total Pinot Noir plantings are now in Marlborough (where up to 10 per cent of the vines are grown for bottle-fermented sparkling wine), but the variety is also well established in Otago (27 per cent of the country’s plantings), Wairarapa (9 per cent), Canterbury (8 per cent), Hawke’s Bay (6 per cent) and Nelson (4 per cent).
Yet Pinot Noir is a frustrating variety to grow. Because it buds early, it is vulnerable to spring frosts; its compact bunches are also very prone to rot. One crucial advantage is that it ripens early, well ahead of Cabernet Sauvignon. Low cropping and the selection of superior clones are essential aspects of the production of fine wine.
Martinborough (initially) and Central Otago have enjoyed the highest profile for Pinot Noir over the past 25 years. As their output of Pinot Noir has expanded, average prices have fallen, reflecting the arrival of a tidal wave of ‘entry-level’ (drink-young) wines.
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