LCBO Vintages Release
The 2014 vintage in Marlborough was the warmest of the last 20 years. This year, like past years, the Hunter family’s Pinot Noir came from the region’s Wairau Valley, which runs from the interior mountains of St Arnaud to the coastal town of Blenheim. The great weather there resulted in vigorous bud burst and fruit set, and a Pinot crop with intense flavours.
The wine was made in small batches: a portion was fermented in small open vats, which encouraged lighter red fruit components to be expressed; the balance was fermented in stainless steel tanks. Ferments were pumped over twice daily to extract the colour and tannin that form the wine’s backbone. The wine was transferred to new and old French oak barriques to finish fermentation and mature.
You will find rich ripe plum, berry, and subtle forest floor aromas on the nose. The palate is rich with persistent cherry and plum flavours and mild spicy oak. The texture is soft and round, with fine tannins and moderate length.
“Pale ruby colored, the 2014 Jane Hunter Pinot Noir offers delicate kirsch, red currant jelly and potpourri notes with a waft of lavender. Soft, fresh and elegantly fruited with perfumed red berry preserves notes, it has a lovely quiet intensity that really holds your interest.”
90 points, Robert Parker’s Wine Advocate, May 2017
“Moderately deep ruby-red colour, lighter on the rim. The nose is rich and rounded with well-packed aromas of ripe dark-red berry fruits with an amalgam of black plums and dark herbs, forming a firm core that unveils dark-red floral notes. Medium-fill bodied, the palate has lively and rich flavours of dark-red berry fruits and subtle notes of plums and nuances of liquorice and dark herbs. The fruit is supported by supple, fine-grained tannin extraction and enlivened by fresh, lacy acidity. The flavours carry to a restrained finish with soft, dry textures and flavours of red fruits and herbs. This is a lively and mouthfilling, rich dark-red fruited Pinot Noir with supple tannin grip and a fresh mouthfeel. Serve with duck and pork dishes over the next 4-5 years. Clones 777 and 115 fruit from Rapaura and Omaka, vines10-20 y.o., indigenous yeast fermented with 15-20% whole bunches to 13.7% alc., the wine aged 11 months in 20% new French oak.”
90 points, Raymond Chan, April 2017
90 points + Gold Medal, 2017 San Francisco International Wine Competition