Calvert Pinot Noir 2023

Located in the Central Otago region of New Zealand's South Island, the Calvert vineyard lies near Bannockburn, in the heart of a cool continental landscape characterized by significant temperature variations. The vines are planted in loess and fine silt soils deposited over glacial gravel, providing excellent natural drainage. This terroir, combined with the moderate altitude and abundant sunshine, allows for slow ripening of the grapes and promotes the precise and elegant expression of Pinot Noir.

The grapes for Calvert Pinot Noir are hand-harvested, carefully sorted, and partially destemmed before spontaneous fermentation with indigenous yeasts in stainless steel and wooden vats, using a variable proportion of whole bunches. Maceration is gentle, with moderate punch-downs to extract finesse and structure. After racking, the wine is gravity-fed into French oak barrels, a limited proportion of which are new, for extended aging on fine lees before bottling without fining or heavy filtration, in order to preserve the integrity of the Calvert terroir.

This wine reveals notes of red fruit and black cherry , enhanced by floral touches of violet and peony, as well as spicy accents of sweet pepper and clove. Discreet woody nuances, reminiscent of cedar and subtle smoke, mingle with a mineral structure that provides tension and freshness. The palate displays a silky texture, precise acidity, fine tannins, and a long, harmonious finish that underscores the purity of the fruit.

Introduced in 1819, viticulture was greatly developed by Jean-Baptiste Pompallier, a French Marist missionary. Sent to Oceania in 1837, he settled there in January 1838 to develop New Zealand's vineyards. The first quality vineyards were established in the Hawke's Bay region during the 19th and early 20th centuries. After production setbacks initially caused by phylloxera and then the First World War, the vineyards began to expand again during the Second World War, doubling in size. Today, New Zealand has 10 major wine regions spread across the North and South Islands, the largest of which is Marlborough. Most of New Zealand's wine regions have a maritime climate. The country's long, narrow shape means that vineyards are never more than 120 km from the coast, and most are even much closer (with the exception of the semi-continental region of Central Otago). A mountain spine running through the center of the country protects most of the major wine regions from the strong westerly winds from the Tasman Sea known as the "Roaring Forties." Because of these winds, there are few wine regions on New Zealand's west coast. The quality and reputation of New Zealand wines are well established. Indeed, the country produces some of the best and most renowned Sauvignon Blanc in the world. And it's no coincidence that New Zealand has managed to make Sauvignon Blanc its symbol, alongside its sheep, kiwifruit, and the legendary haka!