2014 Pinot Noir Magnum
For people who want to savour an aged pinot noir protected in a magnum, or who just want to add a statement on the dinner table. 2014 was a top year for the vineyard. This Pinot Noir is fragrant and supple. It is now truly ready for drinking.
Transparent crimson. Sweet and almost soft but very nice and unforced. Refreshing. Long. Impressive!
Drink 2018-2023 (17)
Jancis Robinson (March 2017)
Savoury, silty, mineral beginning. Red fruits led by cherry and strawberry, bracken, dried herb. Very complex. Palate facsimile of nose. Firm to fine tannins, well judged oak, backbone of acidity. Long finish.
Drink 2018-2025.18.5 (95)
Decanter (December 2015)
The Elder 2014 Pinot Noir Magnum
The 2014 Pinot Noir presents a wonderfully aromatic mix of dark red fruits, including cherries and plums. Hints of spice, floral and savoury undertones make for a complex yet approachable wine. On the palate, the velvety tannin structure balances beautifully against a body of red fruit flavours. The low cropped vineyards deliver a wine showing weight, richness and depth that is beautifully ingrained with a delicate balance of acidity and red fruit characters on the palate.
The 2014 growing season featured a mild winter, warm spring and sunny December. The consistently warm weather coupled with very few cold nights meant spring frosts were uncommon. The favourable conditions lasted right through summer and into early autumn. One of our earliest harvests on record – our Pinot was picked in the first week of April, thankfully before the rains arrived. Following on from the superb 2013 vintage, the 2014 wines will go down as another great vintage for Martinborough.
The fruit was carefully hand-harvested and sorted in the vineyard and winery before being destemmed and tipped into 5T open-top tanks for fermentation. The wine underwent a pre-ferment maceration for five days and spent a total of 24 days before being pressed to French oak barrels. The wine underwent malolactic fermentation in the barrel and remained on its lees for ten months before racking, blending and bottling. Indigenous yeasts are used, which add to the wine’s complexity in addition to the traditional methods of punching down the ferments by hand.
The vineyard is located on an elevated river terrace at the southern end of the Te Muna Valley, at the confluence of the Ruakokopatuna and Huangarua Rivers. The grapes are grown in the most sustainable manner possible, with minimal use of irrigation.
WINEMAKER: Paul Mason
VINEYARD NAME: Hanson Vineyard
CLONES: 5, 115, Abel, 667 and 114
HARVEST DATE: 6th April 2014
HARVEST ANALYSIS: pH: 3.54 – TA: 7.04 – Brix: 24 OAK MATURATION: 18% New Oak, 35% 1 year oak, 47% 2-3 year oak
WINE ANALYSIS: pH: 3.58, TA: 5.20,
BOTTLING DATE: 17th March 2015