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
94/100 Wine Orbit, Sam Kim
"Elegant, restrained and poised, this refined rendition shows lemon peel, fig, vanilla and oatmeal aromas with a hint of cedary oak complexity on the nose. The palate is concentrated and focused, and displays linear mouthfeel and excellent mid palate weight, brilliantly structured by perfectly pitched acidity. The wine offers wonderful clarity and purity, as well as seductive complexity. At its best: now to 2022. $45.00. www.martinborough-vineyard.co.nz. May 2017."
5 Stars Raymond Chan (2014 vintage)
"Full, even straw-yellow colour with slight golden hues, pale edged. This has a full and broad bouquet with deep and concentrated aromas of ripe yellow stonefruits complexed by mealy notes and creamy barrel-ferment elements, nutty, spicy oak and hints of oxidative detail. The aromatics grow in creaminess and richness with aeration. Medium-full bodied, the palate possesses elegantly concentrated flavours of yellow stonefruits and citrus fruit interwoven with creamy barrel-ferment and nutty oak layers and complex mealy and flint nuances and oxidative interest. The palate has good depth and fine, underlying textures, with ripe, soft acidity that carry the wine to a long and sustained, finely concentrated finish. This is an elegantly concentrated Chardonnay with complex stonefruit, nutty and creamy oak, and mealy, flinty detail on a fine-textured palate. Match with grilled and roasted poultry and pork dishes over the next 4-5 years. Fruit from old vines on the Martinborough Terrace, hand-picked and WBP, and indigenous yeast barrel-fermented to 13.5% alc., the wine aged 12 months in 25% new French oak, undergoing batonnage and 100% MLF. 18.5/20 Oct 2016 RRP $40.00"
5 Stars Michael Cooper (2014 vintage)
"Already delicious, the 2014 vintage (5*) is a fragrant, generous, age-worthy wine. Light lemon/green, it is finely poised, with rich, ripe stone-fruit flavours, showing good complexity, slightly smoky notes, finely integrated oak and a long finish. Best drinking mid-2017+."
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