Rongopai Marlborough Pinot Noir 2009


Adam Hazeldine

Recommended Food:
It goes well with a stir-fry of cubed lamb and eggplant, also makes a good partner for a steak and mushroom pie.

Recommended Cellaring: 
2 to 5 years

Production Notes:
This wine is a blend of various parcels of fruit from the extensive Babich vineyards in Marlborough. Fruit was harvested at optimum ripeness and fermented in open vats. After an extended period of maceration the various batches were drained off skins and put into new and old oak barriques.

"The 2009 vintage is full-bodied, with cherry, plum, spice and nut flavours, showing some complexity, and a firm, slightly grippy finish."
-Michael Cooper, Michael Cooper's Buyer's Guide to New Zealand Wines 2012

“Garnet-hued red with some depth, lighter in edge.  The nose is soft and light with strawberry fruit aromas and gentle herbal notes.  This is still fresh and primary, in the cooler spectrum.  Light weighted, the fruit is clean and light, with strawberry and herb flavours on a soft textured and mellow palate.  A little savoury interest is developing, but the wine has freshness andgood acid liveliness.  Light and modest in ripeness, this is attractive with its fresh strawberry fruitiness.  Serve with antipasto, tapas and charcuterie over the next 2-3+ years.  Fruit from Babich vineyards fermented to 14.0% alc., the wine aged in new and seasoned oak barriques.” 
–Raymond Chan,, April, 2012