2008 Peregrine Pinot Noir, Central Otago New Zealand (Stelvin)

Peregrine Winery is a collaboration between viticulturist Greg Hay, a veteran of the Central Otago district, and Adam Peren, the owner of Wentworth Estate where the wines are made. Peregrine falcons can be seen not only on NZ $20 notes but also occasionally soaring through the air in Central Otago. From modest beginnings in 1998, the label has grown from a ‘virtual’ operation to a modern winery containing lots of stainless steel, oak barriques and diligent (sometimes sleep deprived) employees.

The winemaking approach, however, has always been along traditional lines with minimal intervention to let the unique fruit flavours of Central Otago do the talking. The fruit is sourced from both the Gibbston and Cromwell valleys of Central Otago, so as to combine the best of both locations where the fruit ripens at different times. The winemaker since 2004 has been Peter Bartle, leaving Greg Hay to concentrate on sales and marketing (and fishing off the west coast!).

The 2008 Peregrine Pinot Noir shows a complex nose blending seductive red cherry and raspberry notes with a smoky, savoury character that leads on to a dry mouth feel with warm, ripe red fruits and a silky minerality. The acidity perfectly counterbalances the smooth, supple, approachable tannins.
(Jasper Morris MW, BBR Buyer)

Clear and bright with a light cherry red core and pale rim. On the nose, it’s lightly perfumed and seductive with red cherry and raspberry notes and a smoky, compost-like nose with just a touch of savoury character too. The palate is dry with warm, ripe red fruits and a silky minerality. Fragrant, earthy red fruits translate from the nose to the palate and the acidity perfectly counter balances the smooth, supple, approachable tannins.

I really enjoy New Zealand Pinot Noirs when I feel like a change from Burgundy and I think this is a great choice as the fruit is not overripe, as can sometimes be the case. It shows great restraint and minerality; and although delicate it’s also charming and not at all austere. Drink it as an aperitif or with light meats or full flavoured fish dishes.

New Zealand Pinot Noir makes a fantastic alternative to red Burgundy with turkey and this is a wonderful example from a well respected producer.
(Katie Cooper, Wine Club Manager)