Price:  £13.50 | Case Rate: £14.86
Ex Tax: £11.25

Waipara Springs - Pinot Noir 2016


  • Country: New Zealand
  • Wine Region: Waipara Valley
  • Wine Maker: Frank Manifold
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
WA: 88 (2011) JR: 16 (2009) JG: 91 (2006)

Wine tasting notes

The Waipara Springs Pinot Noir shows earthy and savoury notes and is backed up by a core of dark ripe forest fruits. On the palate the low pH gives elegance to the natural fruit sweetness and the minimal extraction has resulted in a fine tannin structure. Cellar with the confidence of screwcap.

Expert Reviews

Wine Advocate/Robert Parker (2011)88 pts

Wine Advocate Issue #203. Oct 2012. Reviewer : Lisa Perrotti-Brown - Pale to medium ruby-purple colored, the 2011 Pinot Noir gives notes of warm red cherries, raspberry preserves and cranberries with hints of lavender and nutmeg. Medium bodied, it offers a good concentration of vibrant red berry flavors in the mouth with a low to medium level of fine tannins, refreshing acid and a long finish. Drink it now to 2015+. . (2009)16 pts

Tasted November 2010. A bit sweeter than the Premo bottling for which it is probably worth paying the premium. When to drink : 2011 to 2013.

Jamie Goode (2006)91 pts

Jamie Goode,, 91pts (2006) -"Brightly aromatic on the nose with warm spicy new oak meshing well with dark cherry and plum fruit. The palate shows good concentration of dense, spicy fruit with a hint of plummy bitterness, some subtle green, sappy notes and nice elegance. Plenty of flavour and impact, but avoids becoming jammy and sweet. The chocolately, spicy, vanillin oak is currently evident, and I reckon this needs a couple of years to show its best. Potentially quite serious."

Vinification Notes

After de-stemming the grapes were tipped into small open topped fermenters and cold soaked for 6-7 days with daily pump-overs. The parcels then underwent an un-inoculated fermentation with hand plunging twice daily. Post ferment the vats stayed on skins for up to 4 weeks with gentle pumping over until the desired tannin integration was achieved. After pressing the wines went into French oak for the winter and in the spring underwent natural Malolactic fermentation. The wines remained in barrel until racking, blending and bottling in the following winter. Matured in 50% Stainless Steel, 50% French Oak (10% new).