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2013 Trig Hill Vineyard Pinot Noir

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  • $55.00



Awarded 5 Stars

Michael Cooper

Awarded 18/20 Points

Raymond Chan, Oct 2015


"The lovely 2013 vintage was estate-grown, 400 metres above sea level, at Bendigo, in Central Otago. Hand-picked, it was fermented with indigenous yeasts, matured for 20 months in French oak barriques and puncheons (30 per cent new), and bottled unfined and unfiltered. Deep and bright in colour, it is finely scented and supple, with deep, ripe plum/spice flavours, hints of dried herbs and nuts, excellent complexity, and a long, tightly structured finish. Drink now or cellar. Certified organic" Michael Cooper

"Dark ruby-red colour, lighter on the rim. This has a softly full and rounded bouquet with deeply packed and dense aromas of dark red berry fruits infused with savoury earth, herb and game meat aromas, and funky hints of reduction. Medium-bodied, the fruit flavours are a little reticent in expression, showing dark red berry fruits entwined with complexing dried herbs, game and earthy elements. The palate has a dense core with good weight and presence, along with supple, fine-grained tannins and integrated, soft acidity. The wine carries to a softly concentrated, gently lingering finish of savoury red fruits. This is a softly concentrated Pinot Noir with complex flavours of dark red fruits entwined with savoury earth, herb and gamey layers. Match with coq au vin and casseroles over the next 5+ years. Clones Abel, 115, 777, 5 and 667, destemmed, given a cold soak and indigenous yeast fermented to 13.5% alc., the wine on skins approx. 3 weeks and aged 14 months in 30% new French oak. Certified BioGro organic" Raymond Chan, Oct 2015

This is quite a powerful wine, it has dark plums, boysenberry and spice aromas on the nose while the palate has a fine structure of chalky tannins, ripe concentrated fruit with linear movement. Layers of complexity evolve in the mouth and the wine tails off nicely with a long finish.