Tūpari ‘Awatere Valley’ Pinot Noir 2019
Grape Varietal: 100% Pinot Noir
Growing Region: Awatere Valley, Marlborough - New Zealand
Founder / Winemaker: Glenn Thomas
Tūpari Vineyards sit atop some magnificent cliffs overlooking the Awatere River that runs through the estate in the heart of this southern valley with the same name in Marlborough - NZ. Winemaker Glenn Thomas and his partner Sharon were leasing the Turnball’s farm cottage and after a few bottles of wine crafted by Glenn it was easy to appreciate these elevated river terraces were ideal for growing premium quality grapes, so in 2002 Tūpari vineyard was planted.
This single vineyard wine is planted with the renowned 777 Dijon clone of Pinot Noir, specifically chosen for its flavour profile and suitability for this unique site consisting of free draining gravels resting on fine sand, silt and clay. The 2019 growing season was as ideal as possible, resulting in honest varietal physiologically ripeness. After harvesting, around 25% of the fruit was whole bunch fermented to reveal and showcase the ripe tannins, and articulate layers of character. The cap was plunged four times a day producing excellent colour, aromas and flavour development. Then Glenn transferred the wine into French oak barriques *(with 30% new oak) for approximately 11 months maturation and then made ready for bottling.
★ On the hypnotic nose you have ripe red cherries, herbs, violets, subtle mushrooms and a note of mixed olives. The medium weight palate has an appealing nature, showcasing those ripe cherries, red plums, pomegranate and even subtle cherry-chocolate nuances from time in French oak. This Pinot Noir is beautifully balanced by ripe fruit acidity, resulting in a smooth nature and a perfectly drinking now style and a classic dry positive dismount.
This 2019 Tūpari ‘Awatere Valley’ Pinot Noir has 13% Alc./vol. Made in a classic dry style. No decanting required and serve in a medium generous shaped wine glass at 15° - 16°C. • *NZ$34.00
CELLARING POTENTIAL: *(Review 22/6/25)
Drinking perfectly well this season; and should hold nicely for another 2 - 3 years.
FOOD PAIRING SUGGESTIONS:
Perfect wine pairing with lamb cutlets with a herb wine sauce, classic duck dishes with cherry or red plum sauce, rabbit pie w/ duck-fat potatoes, truffle & mushroom gnocchi and duck liver pâté on toasted brioche - enjoy.
