by Maggie Bernat SmithThere is no question that Pinot Noir is the perfect summer red wine. It’s light in body, high in acidity, and has beautiful, juicy, ripe red berry flavors. However, it’s not just the fundamental basics of the Pinot Noir grape that makes wine aficionados the world over revere this beloved berry--when done right, it can be the sexiest glass of wine you’ll ever encounter. If you think of the truly glamorous iconic women of the 1940’s--mysterious, sultry, complex, soft-spoken and elegant--this is what Pinot Noir is to many who know her well.
New Zealand is a latecomer to the wine game in general; the planting of Pinot Noir there began in the 1980’s. For a virtual freshman to the wine scene, the soaring popularity of not only their Sauvignon Blancs but all of their wines is unprecedented. Thank goodness they figured out that there are multiple regions around New Zealand that are suited to Pinot Noir (it’s a very fickle grape type that only adapts to certain climates) because the Pinot Noirs coming out of that country are simply delicious and could rival the best places around the globe in another 10-15 years of vine maturation and experience.
Regional differences are also starting to become more apparent in Pinot production, between the dark, delicious and spiced examples of Central Otago (some of the most southern planted vines in the world) to the more Burgundian expressions from the variety's local pioneer, Martinborough. Marlborough's midweight examples are getting more serious as well with more plantings in sub-regions such as Wairapa and Nelson. The great thing about the New Zealand Pinots is that they are better upon release than those of Burgundy, where one must wait on them for a few years. They have a supple, fruit-driven style coupled with interesting spice and complexity at an early age. You can enjoy your Kiwi Pinot Noir now while waiting on your Burgundies to age.
New Zealand is a latecomer to the wine game in general; the planting of Pinot Noir there began in the 1980’s. For a virtual freshman to the wine scene, the soaring popularity of not only their Sauvignon Blancs but all of their wines is unprecedented. Thank goodness they figured out that there are multiple regions around New Zealand that are suited to Pinot Noir (it’s a very fickle grape type that only adapts to certain climates) because the Pinot Noirs coming out of that country are simply delicious and could rival the best places around the globe in another 10-15 years of vine maturation and experience.
Regional differences are also starting to become more apparent in Pinot production, between the dark, delicious and spiced examples of Central Otago (some of the most southern planted vines in the world) to the more Burgundian expressions from the variety's local pioneer, Martinborough. Marlborough's midweight examples are getting more serious as well with more plantings in sub-regions such as Wairapa and Nelson. The great thing about the New Zealand Pinots is that they are better upon release than those of Burgundy, where one must wait on them for a few years. They have a supple, fruit-driven style coupled with interesting spice and complexity at an early age. You can enjoy your Kiwi Pinot Noir now while waiting on your Burgundies to age.
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