Walnut Block Wines - 2017
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.
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)
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)
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)