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Villa Maria Private Bin Pinot Noir 2005

Winemaker's Notes:

WINEMAKER’S COMMENTS A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruits with complex savoury and spice elements. Soft, fine-grained tannins provide structure and definition, yet allows for immediate consumption. VINTAGE Marlborough enjoyed warm periods early in the growing season. A cooler, wetter period in December impacted on flowering at some sites, reducing yields. January remained cool, but warmer and drier conditions were enjoyed through much of the critical ripening months of February and March. Vintage came to halt with frosts on Anzac Day, before which all our Pinot Noir fruit was harvested; clean, healthy and at optimum ripeness. 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 around the fruit zone ensured good sunlight penetration and optimum fruit ripeness. Irrigation was carefully managed to control vegetative growth, while minimising water stress. WINEMAKING The majority of the Private Bin fruit was hand harvested and destemmed with minimal crushing. Cold soak techniques were employed to maximise colour extraction for a 6-9 day period prior to fermentation. Post pressing, the wine went directly to oak barriques for a delayed malolactic fermentation which occurred in spring. A total oak maturation period of 12 months occurred before the wine was blended, filtered and bottled.

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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

Member Reviews for Villa Maria Private Bin Pinot Noir

Add your review
Snooth User: amunson
8382829
3.00 5
10/12/2008

Three glasses



WINEMAKER’S COMMENTS A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruits with complex savoury and spice elements. Soft, fine-grained tannins provide structure and definition, yet allows for immediate consumption. VINTAGE Marlborough enjoyed warm periods early in the growing season. A cooler, wetter period in December impacted on flowering at some sites, reducing yields. January remained cool, but warmer and drier conditions were enjoyed through much of the critical ripening months of February and March. Vintage came to halt with frosts on Anzac Day, before which all our Pinot Noir fruit was harvested; clean, healthy and at optimum ripeness. 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 around the fruit zone ensured good sunlight penetration and optimum fruit ripeness. Irrigation was carefully managed to control vegetative growth, while minimising water stress. WINEMAKING The majority of the Private Bin fruit was hand harvested and destemmed with minimal crushing. Cold soak techniques were employed to maximise colour extraction for a 6-9 day period prior to fermentation. Post pressing, the wine went directly to oak barriques for a delayed malolactic fermentation which occurred in spring. A total oak maturation period of 12 months occurred before the wine was blended, filtered and bottled.

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