Cornish Point Pinot Noir 2023

Cornish Point Pinot Noir comes from vines located at the Cornish Point site, on the shores of Lake Dunstan, near Cromwell, in the Central Otago region of New Zealand's South Island. This vineyard, planted on silty-sandy and alluvial soils rich in pebbles, benefits from a continental climate characterized by significant temperature variations. The gently sloping terraces and proximity to the lake promote slow and even ripening of the grapes, resulting in Pinot Noirs that are concentrated, precise, and of great aromatic purity.

The grapes are harvested by hand, sorted, and then placed in vats as whole bunches with partial destemming. Fermentation occurs naturally with indigenous yeasts, with gentle extractions achieved through manual punch-downs. After racking, the wine is transferred by gravity into French oak barrels, some of which are new, for extended aging on fine lees without premature racking. The final blend is created just before bottling, without fining and with minimal filtration to preserve the aromatic integrity and silky texture of the Pinot Noir.

This wine reveals notes of ripe red fruit , black cherry , and plum , complemented by floral touches reminiscent of violet and peony, as well as spicy nuances of sweet pepper and licorice. Subtle oak accents, reminiscent of cedar and vanilla, mingle with a discreet mineral structure. On the palate, the texture is silky, supported by fresh acidity, fine and polished tannins, and a long, precise finish that maintains a beautiful tension.

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!