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Caves d'Aix EUR 15.50 750ml
USD $

Villa Maria Private Bin Pinot Noir 2004

Winemaker's Notes:

WINEMAKER\'S COMMENTS The nose offers a rich array of fruit with subtle oak and earthy aromas. On the palate the wine displays cherry, plum and ripe berry characters, balanced by savoury and spice elements. Soft, fine–grained tannins provide structure and definition, yet allow for immediate consumption. VINTAGE Marlborough experienced warmer than average temperatures until February, which brought cool temperatures and record rainfall. However, from March the region enjoyed an Indian summer that provided ideal conditions. High sunshine hours and warm days were balanced by cool nights, generating full ripeness and retaining excellent flavour concentrations in healthy Pinot Noir bunches. VINEYARDS Fruit was sourced from vineyards in the Wairau and Awatere Valleys of Marlborough. Vines were trained using a narrow, vertically shoot positioned canopy. Leaf removal in the fruit zone resulted in appropriate fruit exposure. Irrigation was carefully managed to control vegetative growth, while minimising water stress. Fruit was monitored regularly as it ripened, and was hand harvested at optimum maturity. WINEMAKING After harvesting, all parcels of fruit were kept separate until blending. This allowed the use of various techniques including cold soaking, natural ferment, maceration and whole bunch fermentation to be selectively applied to suit the characteristics of the individual fruit parcels. The wines were blended ten months later, lightly fined, and bottled with minimal filtration.

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Villa Maria Estate Ltd:
Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned. New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have ... Read more
Villa Maria is one of New Zealand's leading winemakers. Founded in 1961 by its current owner and Managing Director, George Fistonich, Villa Maria is 100% New Zealand owned. New Zealand's leading wine award winner Villa Maria has been New Zealand's leading wine award winner, both nationally and internationally since the early 1980's. Villa Maria's talented people have an unrelenting passion to produce quality wines. Realising that it takes more than just good winemaking to produce quality, a passion to succeed begins in the vineyard. Astute site selection by Villa Maria's vineyard experts, is followed by superior vineyard management and then complemented by expert winemaking. A strong focus on continually improving the vineyards is considered by Villa Maria to be an incredibly important factor in quality winemaking. Read less

External Reviews for Villa Maria Private Bin Pinot Noir

External Review
Source: CityWineCellar.com
04/12/2011

Light in texture, with an earthy edge to the raspberry and cherry flavors, lingering on the delicate finish. Drink now through 2010. 4,556 cases made.



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WINEMAKER\'S COMMENTS The nose offers a rich array of fruit with subtle oak and earthy aromas. On the palate the wine displays cherry, plum and ripe berry characters, balanced by savoury and spice elements. Soft, fine–grained tannins provide structure and definition, yet allow for immediate consumption. VINTAGE Marlborough experienced warmer than average temperatures until February, which brought cool temperatures and record rainfall. However, from March the region enjoyed an Indian summer that provided ideal conditions. High sunshine hours and warm days were balanced by cool nights, generating full ripeness and retaining excellent flavour concentrations in healthy Pinot Noir bunches. VINEYARDS Fruit was sourced from vineyards in the Wairau and Awatere Valleys of Marlborough. Vines were trained using a narrow, vertically shoot positioned canopy. Leaf removal in the fruit zone resulted in appropriate fruit exposure. Irrigation was carefully managed to control vegetative growth, while minimising water stress. Fruit was monitored regularly as it ripened, and was hand harvested at optimum maturity. WINEMAKING After harvesting, all parcels of fruit were kept separate until blending. This allowed the use of various techniques including cold soaking, natural ferment, maceration and whole bunch fermentation to be selectively applied to suit the characteristics of the individual fruit parcels. The wines were blended ten months later, lightly fined, and bottled with minimal filtration.

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