Free-draining soils, hot summers and long, dry autumns make Martinborough the perfect region for growing traditional cool-climate wines. Founded in 1980, Martinborough Vineyard was a trailblazer in the region and the first to plant the variety for which the region is best known, Pinot Noir. MV now lay claim to the oldest Pinot Noir vines in the district. Since the first vintage was released by pharmacist-turned-winemaker Russell Schultz in 1984, they have consistently produced world-class wines from the home block, Martinborough Terraces blocks, and more recently, the Burnt Spur vineyards. A big move towards organic/sustainable vineyards is currently in place
What The Critics Say
19.5-/20 Raymond Chan
"Moderately deep red colour with lighter garnet hues on the rim. The bouquet is refined and elegantly presented with an ethereal layer of savoury dark-red berry fruit building to show complex dark and dried herbs, earth, game and nutty oak detail. Red floral fragrances emerge to add interest. The aromatics subtly grow in volume with aeration. Medium-full bodied, the palate has a softly concentrated and gently multi-layered palate showing savoury dark-red fruits with dark and dried herbs, earth, game, undergrowth and nutty oak. Subtle red floras provide lift. The palate is harmoniously balanced with the rich, lush fruit supported by very fine-grained, flowery tannin extraction and integrated lacy acidity. The sweetness and fine textures carry to a long and sustained, vibrant finish. This is a beautifully elegant, refined, but concentrated ethereal Pinot Noir with multi-layered complexities of fruit, earth and game with subtle florals. It beas more than a passing resemblance to some Musigny wines. Serve with game meat dishes and semi-hard cheeses over the next 7-10 years. A selection of the five best barrels. Hand-picked and hand-sorted fruit, clone 10/5 from the ‘Home Block’, vines planted 1980, clone 5 from ‘Duncan’s Paddock’, planted 1985 and Abel clone from ‘Lambs End’, planted 1992, indigenous yeast fermented with 30% whole bunches to 13.5% alc., the wine spending 24 days on skins and aged 13 months in 40% new Francois Freres and Remond oak barriques. 19.5-/20 May 2017 RRP $225.00"
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