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Villa Maria Private Bin Pinot Noir 2006

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 fruit with complex savoury and spice elements. Soft, silky, fine-grained tannins provide structure and definition, yet also allows for immediate consumption. VINTAGE Marlborough experienced a drier than normal year helping keep disease levels very low. The accumulated growing degree-days were higher than the long-term average enabling an early harvest. These factors coupled with the excellent vine health enabled the fruit to be harvested in fantastic condition. VINEYARDS Fruit is sourced from a number of vineyards in the Awatere and Wairau Valleys of Marlborough. The sites are all different adding their own unique impression on the final blend. All of the vineyards are cropped low, shoot and fruit thinned, and leaf plucked to ensure flavour ripeness. The majority of the fruit is handpicked and cool stored overnight ensuring it arrives at the winery in optimum condition. WINEMAKING The majority of the Private Bin fruit was hand harvested and destemmed with minimal crushing. Cold soak techniques were employed to aid and optimise extraction for up to ten days prior to fermentation. Fermentation temperatures were allowed to reach 32˚C to add complexity and mouthfeel. Post pressing, the majority of the wine went directly to oak barriques for a delayed malolactic fermentation which occurred in spring. The remaining wine was put to barrel after an extended time in tank on lees. A total oak maturation period of ten 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: Charlton
6996019
4.50 5
05/01/2008

Difficult to get a better Pinot Noir in this price range (£10-£12). Goog French Pinots are hard to find at this price, but wines like this, from Marlborough in New Zealand, are great value.


Snooth User: vindood
197797143
0.00 5
11/06/2009

Winemaker's notes: A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruit with complex savory and spice elements. Soft, silky, fine-grained tannins provide structure and definition, yet also allows for immediate consumption.


Snooth User: timbw
101451216
5.00 5
03/27/2009

Five glasses


External Reviews for Villa Maria Private Bin Pinot Noir

External Review
Source: Melange Wines
10/06/2009

Winemaker's notes: A perfumed bouquet of ripe cherries and raspberry fruits hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruit with complex savory and spice elements. Soft silky fine-grained tannins provide structure and definition yet also allows for immediate consumption.


External Review
Source: Melange Wines
10/06/2009

88WS see above next screen for discounted case price


External Review
02/24/2010

Villa Maria Private Bin Pinot Noir 2006: Dekantier-Empfehlung (1 Std. vorher belüften), empf. Trinktemperatur 12-16°C, in Barriques gereift (12 Monate)Jahrgang: 2006Inhalt: 0,75 LRegion: MarlboroughWeingut: Villa Maria EstateRebsorte: 100% Pinot NoirRestzucker: 0,5 g/LiterRestsäure: 6 g/LiterAlkoholgehalt: 0.14 Rotwein


External Review
04/30/2010

Villa Maria Pinot Noir (Stelvin) Private Bin 2006 and all other premium wine from Villa Maria available at discounted prices at CheaperCigars.com. We also carry many other premium wine lables from New Zealand and all over the world.


External Review
12/15/2011

A Pinot Noir wine from Marlborough in New Zealand. 2006 Villa Maria Pinot Noir Cellar Selection 750ml



WINEMAKER’S COMMENTS A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruit with complex savoury and spice elements. Soft, silky, fine-grained tannins provide structure and definition, yet also allows for immediate consumption. VINTAGE Marlborough experienced a drier than normal year helping keep disease levels very low. The accumulated growing degree-days were higher than the long-term average enabling an early harvest. These factors coupled with the excellent vine health enabled the fruit to be harvested in fantastic condition. VINEYARDS Fruit is sourced from a number of vineyards in the Awatere and Wairau Valleys of Marlborough. The sites are all different adding their own unique impression on the final blend. All of the vineyards are cropped low, shoot and fruit thinned, and leaf plucked to ensure flavour ripeness. The majority of the fruit is handpicked and cool stored overnight ensuring it arrives at the winery in optimum condition. WINEMAKING The majority of the Private Bin fruit was hand harvested and destemmed with minimal crushing. Cold soak techniques were employed to aid and optimise extraction for up to ten days prior to fermentation. Fermentation temperatures were allowed to reach 32˚C to add complexity and mouthfeel. Post pressing, the majority of the wine went directly to oak barriques for a delayed malolactic fermentation which occurred in spring. The remaining wine was put to barrel after an extended time in tank on lees. A total oak maturation period of ten months occurred before the wine was blended, filtered and bottled.

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