…persuasive silky texture

After a great deal of toil clearing what was once an orchard growing on this gentle north facing slope of the Bronte Peninsula overlooking the Waimea Estuary. In 1995 Patrick planted the Rimu Grove home vineyard, with a mix of Pinot Noir, Chardonnay and Pinot Gris. Nelson has some of New Zealand’s highest sunshine hours and this detail, combined with a temperate maritime microclimate and the ancient glacial gravels known as the Moutere Clays, all contribute to make some of the most elegant and articulate wines in New Zealand.
Patrick combines a measured hands-on winemaking approach with a ‘non-interference’ ethos, reverently responding to each parcel. With an operation as compact as Rimu Grove, Patrick can implement diligent quality control at every stage along with knowing when to step back and let the wine evolve on its own. Art and science, is a tightrope balancing act which when executed correctly allows these wines to develop a unique typicity.
All the fruit for this wine comes from the Rimu Grove Estate Vineyard located on the Moutere Hills, from a mix of seven clones. The grapes were hand-picked and cold-soaked for around 5-7 days. Then the wine was fermented in small open-top fermentation vats and hand-plunged 3 times a day. It was then transferred into French oak barrels for about 11 months of maturation before tasting and bottled unfined and unfiltered.

★ A mysterious rustic cherry colour fills your glass. On the appealing aroma, you are invited in my mixed ripe cherries, red plums, bramble, forest mushrooms, savoury dried herbs and deft vanilla nuance. These all carry gracefully across the medium weight palate, joined by subtle black olive notes and the diligent time in French oak has resulted in an elegantly persuasive silky texture with fine grained tannins, dexterous oak and balanced fruit acidity resulting in a graceful dismount on the back of the palate.

This 2017 Rimu Grove ‘Nelson’ Pinot Noir has 14% Alc./vol. Crafted in a classic dry style. Respectful decanting and serve in an appropriately shaped medium red wine glass at 15°- 17°C. *NZ$44.99

CELLARING POTENTIAL: *(Article Posted 19/5/24)
Drinking perfectly this season; plus will age nicely for another 2 - 3 years.

FOOD PAIRING SUGGESTIONS:
Perfect wine pairing with lamb cutlets, roast pork with a cherry sauce, classic Peking duck w/ hoisin sauce, mushroom & truffle pasta or pizza, earthy vegetarian cuisine, plus truffle brie cheese - enjoy.