2019 Clark Estate “Koromiko” Pinot Noir

86 points / 3 stars            Bob Campbell MW

Supple, medium-bodied pinot noir with cherry, berry, dried herb, and spicy flavours. A backbone of peppery tannins promotes a drying finish.

86 points / 4 stars            Sam Kim, Wine Orbit

Sweetly ripe and fragrant with ripe strawberry, red cherry, smoked game, clove and almond characters on the nose. It’s juicy and rounded in the mouth with supple texture and silky tannins, finishing with spicy nuances. At its best: now to 2024. Oct 2021.

90 points / 4 stars            Candice Chow, Raymond Chan Wine Reviews

Light ruby-red with a tinge of garnet and some depth. The nose is softly full, with aromas of plum, cherry compote, spice, a touch of thyme and earth. Medium-bodied, aromas of plum and cherry compote melded with thyme, spice and earth. Bright, integrated acidity provides vitality and drive; the smooth grainy tannin framework left a light grip. This Pinot Noir shows the development of fruit, enriched by spice and earthy elements, driving to an elegant finish with an integrated acid line. Feb 2023

90 points Premium            Cameron Douglas, MS

Aromas and flavours of preserved cherries, plum and leather, there’s a mushroom and barrel spices complexity with a dry stone earthy quality. Still developing with firm tannins and acid line still integrating. Fruit and non-fruit flavours remain persistent. There’s a savoury saline quality that weaves through the palate as well with a moderately impactful oak quality. A food wine with best drinking from 2023 through 2028.

3.5 stars            Michael Cooper

The 2019 vintage was hand-picked in the Koromiko Valley, near Picton, and matured for a year in French oak barrels. Light ruby, with considerable development showing, it is full-bodied and smooth, with very good depth of cherry, spice and slight herb flavours, showing some savoury, nutty complexity. May 2023.

Viticulture

This single-vineyard Pinot Noir was made from grapes grown on the slopes of the hillside vineyard in Koromiko, Marlborough. On this north west facing steep slope of one hectare it is impossible to use machinery, so all work is meticulously managed by hand.

Winemaking

Made from hand harvested grapes our Pinot Noir is a partial wild ferment. The fruit was crushed and soaked for 5 days to absorb the delicate aromas and flavours in the skins.  The fermentation was completed in 2000L stainless steel open fermenters and once dry, the wine was transferred into French oak barrels to age for twelve months. The Malo-lactic fermentation softened the acidity to create a balanced and harmonious wine.

Wine Analysis

pH       3.87

TA       4.6 g/L

Alc       13.9%