Walnut Block Nutcracker Pinot Noir

Lovingly tended, high-density Pinot Noir vines yield high quality, hand-picked grapes originating from two terroirs, both Rapaura and the hillside slopes of Wairau in Marlborough. Fermented on wild yeasts and aged for 12 months in French barriques, this almost Burgundian style Pinot Noir offers an aromatic panoply of dark fruits (think damson plum and morello cherry) in tandem with beguiling floral tones. A sheen of classy oak spice adds further refinement. Deep, plush and sensuous this is a fine example of Marlborough Pinot Noir. Sufficient freshness on the finale ensures that the whole ensemble is beautifully balanced.

• 5 Stars – WineState Magazine – ‘Certified organic, this delicious red was hand-picked, matured for 20 months in oak barriques (20% new), and bottled unfined and unfiltered. Full-coloured, it is full-bodied and generous, with deep, ripe, plum and spice flavours, showing excellent complexity, and supple tannins. Savoury and harmonious, it’s a drink now or cellaring proposition.’ Michael Cooper MW, (2019 vintage)
• 93 Points – Real Review, Bob Campbell MW – Dense, flavoursome pinot noir with black Doris plum, dark cherry and berry and mixed spice characters. A robust red with a promising future, although it can certainly be appreciated now. (2019 vintage)
• 93 Points – 2022 Decanter Wine Awards – Very attractive floral characters on the nose with overt red fruit aromas. Complex on the palate, showing elegance on the finish. (2019 vintage)
• 4 Stars – WineState Magazine – ‘Certified organic, this youthful wine was hand-picked, barrel-aged for a year, and bottled unfined and unfiltered. Deep ruby, it is fragrant, with moderately concentrated, savoury, nutty flavours, showing good complexity, and a fairly firm finish. Best drinking 2021+‘ Michael Cooper MW, April 2019 (2017 vintage)
• 91 Points Decanter – David Longfield Part of New Zealand organic wines to try
  ‘The Nutcracker vineyard is planted with top-quality Burgundy clones on high clay-content soils, the vines thinned to extremely low yields of one bunch per shoot to ensure even ripening. The handpicked fruit is chilled overnight at 2°C, destemmed and crushed into open-top fermenters to be fermented using only natural yeasts, going on to be aged for 12 months in French oak barriques and bottled unfiltered. Lifted, fragrant nose of baked forest fruits and woodsmoke. Light, juicy and perfumed on the palate but backed by an insistent layer of grainy, powdery tannin that begs for food. Good length and even, balanced fruit character across the piece, and good value too.’ (2016 vintage)
• 16.5/20 – JancisRobinson.com – ‘Mightily impressive red fruit intensity – very Kiwi. Cherry candy and light clove spicing on the palate, with a very soft tannic feel.‘ Richard Hemming MW, October 2017 (2015 vintage)

Founded in 2005, Walnut Block Wines is the vision of two brothers – Clyde and Nigel Sowman. In combining their experience in viticulture and the wine industry with their passion for and appreciation of fine wine, they have created a boutique winery offering a unique range of superbly crafted organic Marlborough wines. The estate takes its name from Marlborough’s oldest walnut tree that towers majestically above the Sauvignon Blanc vines, providing a special historical focal point for the vineyard. First planted in 1996, the Walnut Block vineyard lies in the world-renowned Wairau Valley. Marlborough’s unique winegrowing conditions reflect a combination of alluvial soils, deposited over thousands of years from an ancient river bed that flowed between the mountainous borders of this valley, the region’s high sunshine hours and the temperate New Zealand climate. The soils found here in Marlborough’s Rapaura sub-region provide ideal growing conditions for intensely fruit-focused wines. With stony, free-draining subsoils and younger alluvial silts layered above, Rapaura encourages a unique style, with generous ripe-fruit flavours and pungent aromas. As Clyde says, “By allowing the vines to evolve organically and adapt to the environment we can produce wine that highlights the region’s diversity.” The decision to farm organically reflected their belief that they could grow grapes of finer quality than those grown using conventional methods. As the vines have become more self-sufficient and naturally balanced a greater depth of flavour and improved mouthfeel in the wines has become apparent. The entire 17 hectare estate is certified organic by BioGro New Zeland. Labour intensive vineyard methods produce consistent, exceptional fruit quality, and the use of traditional winemaking techniques and attention to preserving delicate flavours result in expressive and balanced wines. The Collectables wine series label has been proudly designed to bring some of New Zealand’s rich history to wine lovers. Depicting an adaptation of the 1898 Kiwi New Zealand stamp, the label is symbolic of New Zealand’s past and these young fruit driven Marlborough wines. The Nutcracker range is the flagship brand and represents the pinnacle of the vineyard’s fruit. The dedication that the brothers and their team demonstrate in organic winegrowing allied to only applying minimal intervention allows nature to truly express the terroir in these exemplary offerings.