This wine, considered the entry point of quality New Zealand Pinot Noir, is made mainly from Marlborough fruit. Augmented with fruit from other regions across the South Island, this Pinot Noir brings together positive attributes from all the contributing regions. This wine displays true Pinot Noir typicity of character.
I was originally given a lamb recipe to go with this, but chickened out. I've never made lamb and didn't know if the family would even eat it. I saved the recipe, though, and will see if anyone is interested in one of our upcoming Girls Nights In. Those gals are troopers who share my love for good food.
I ended up with a sweet and tangy pork loin, roasted red potatoes, green beans and cranberries. It was a wonderful pairing.
This New Zealand Pinot Noir is garnet in color and full of dark cherry and other red fruits with a nice spice balance. It's smooth and could accompany almost any food . It went deliciously with the pork and would go well with any red meat or pasta dishes. It would also go well as a starter wine served with a variety of cheeses, or to finish the evening alongside a couple games of poker, or Euchre for my Northern friends, and some dark chocolate covered cherries.
A little more about the fruit...
The fruit for this wine came from three of our key South Island
regions – Marlborough, Waipara and further south from vineyards
in Central Otago. The alluvial soils of Marlborough produce fine
aromatic wines with balanced, natural acidity. Waipara has soils
based on a mixture of clay and limestone that contribute structural
tannins to the blend and this is complemented by the black, dark
berry fruit characters derived from Central Otago-grown fruit.
Thanks to Anna @ The Thomas Collective for sharing this wine with me on behalf of the winery. The opinions are 100% mine.