Sun & Moon is the top Pinot from Seresin (made in this instance from the Raupo Creek vineyard) with a price tag to match. It is consistently among the best New Zealand reds and that’s the case here with this outstanding 2010, which is maturing with grace and elegance. Concentrated, savoury, yet also refreshing this combines structure with succulence, sustained by acidity and not afraid of tannin. A wine that will age for another ten years.
Leah is a blend of the three Seresin estate vineyards (Home, Tatou and Raupo Creek) and is often the most forward of the Pinots from this outstanding Marlborough producer. 2011 was a tricky vintage for Pinot in New Zealand, but this top-notch biodynamic producer has excelled. This is concentrated, spicy and textured with notes of white pepper and red fruits, plenty of concentration, well integrated oak and a complex, earthy finish.
A blend of 20 wines from ten different vintages, some of which are 15 years old, Krug’s non-vintage blend is one of a kind. It’s rich, complex and palate coating, with small bubbles, savoury, umami notes, hints of hazelnut and honey and a dry, refeshing palate. The kind of Champagne that works extremely well with food rather than as an aperitif.
Sourced from England’s oldest commercial vineyard (we are talking 1952), this blend of the Champagne grapes, Chardonnay, Pinot Noir and Pinot Meunier, is delicious, a fizz that manages to taste English while showing the complexity and nuances of a top Champagne. It’s chalky and dry, with subtle bubbles, hints of fresh pastry and citrus and a tapering finish: elegant, refined and understated.
Moët’s sparkling wines in South America have mostly been a disappointment, but this blend of Pinot Noir and Chardonnay is a huge improvement on what has gone before. It’s a rich, toasty style with some sweetness from dosage, flavours of hazelnut and brioche and a baking spicy, well balanced finish.
A broad, fruity, easy drinking fizz that’s great value at under £20, this combines malty, strawberry fruit flavours with a frothy mousse and chalky minerality. It looks the part, too.
A lees-aged blend of Chardonnay, Pinot Noir and Pinot Meunier from innovative producer, Chapel Down, this is a well-priced English fizz that delivers in the glass. Toasty and malty with refreshing acidity and a dry, savoury finish, showing fine bubbles.
Consistently among the top three Pinots in Nelson, the Finns’ best cuvée comes from the famous Moutere clays and tends to be quite a structured red, showing more tannin than many Kiwi Pinots, as well as backbone and acidity. It’s a thinking person’s Pinot that needs food to show at its best. Ambitious, cherrystone, pomegranate and raspberry fruit with a firm finish.
Is this New Zealand’s best Pinot Noir? It’s certainly in the top half dozen examples of the grape, a wine that nods towards Chambolle-Musigny as much as its native North Island. It’s a subtle, fragrant red with silky tannins, sustaining acidity, chalky minerality and a stylishly judged balance of oak, fruit and tannin. Winemaking of a high order.
Sourced from the Osip block in Seresin’s Raupo Creek Block, this biodynamically farmed Pinot Noir is a superb expression of its terroir: savoury and stylish with textured, supple tannins, deftly handled oak, bright acidity and remarkable depth and length. Still young, but will develop with age.