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Spy Valley - Pinot Noir 2017

Red Wine from Marlborough · New Zealand
Price: £15.95
Case Rate: £15.16
Ex Tax: £13.29
Country:
Wine Region: Marlborough
Wine Area: Johnson Estate
Wine Maker: Paul Bourgeois and Kathy Lee Sowman
Grape: Pinot Noir
Grape Percentage: 100%
Alcohol Percentage: 14%
Unit Quantity (ml): 750
Best To Drink: Drink Now - 2020
{{ quantity }}
Country:
Wine Region: Marlborough
Wine Area: Johnson Estate
Wine Maker: Paul Bourgeois and Kathy Lee Sowman
Grape: Pinot Noir
Grape Percentage: 100%
Alcohol Percentage: 14%
Unit Quantity (ml): 750
Best To Drink: Drink Now - 2020

Wine tasting notes

Garnet. Red fruits, plum and sweet cherry are underpinned with fragrant notes of spice and dried sage Fruit forward with a long supple structure, licorice and cocoa notes are typical of our vineyard site.

Winery information

Spy Valley

Bryan and Jan Johnson established the first of their 380 acres of estate vineyards in 1993. Pioneering what was then a Marlborough sub-region, the Johnsons? Lower Waihopai development continued, with the fruit being grown and sold to other wine companies. In 2000, they began producing and selling wine under the Spy Valley label, its name derived from a nearby satellite communications monitoring station (or spy base). There are three ranges of wines within Spy Valley: Satellite, Spy Valley, and Envoy. Spy Valley?s vineyards are located on mostly young alluvial river terraces with veins of stone and shingle overlaid with a thin veneer of topsoil. Older terraces have a higher clay content and deeper top-soils overlaying free draining river gravel and stone. Lesser area of steep hillside slopes containing a thick layer of wind blown clay soil. Both the winery and vineyards are certified sustainable by the NZ Winegrowers Sustainable Winegrowing program.Spy Valley won New Zealand Producer of the Year at the IWSC Awards in 2008.

www.spyvalleywine.co.nz

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Vinification notes

Fruit was hand picked from our own and two neighbouring vineyard blocks and fermented in open vats. Fermentation started naturally with 'wild' yeasts, after which the wine was pressed off the skins and aged in oak barrels for 8 months.