Price:  £16.50 | Case Rate: £15.66
Ex Tax: £13.75

Framingham - Marlborough Pinot Noir 2016

Information

  • Country: New Zealand
  • Wine Region: Marlborough
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Unit Quantity (ml): 750
Duty/Vat Paid
WA: 90 (2015) JR: 17 (2015) WS: 88 (2015) JS: 92 (2013) WE: 91 (2015) RC: 17.5 (2010)

Wine tasting notes

A "feminine" style, with supple tannins and savoury complexity. Strong varietal characters of dark cherry and summer fruit compote with some smoky oak and a long, juicy finish. Harmless crystals may form in the bottle.

Winery Information

Framingham

The Framingham label was launched in 1994 with one Riesling, and has since expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Winemaker Dr Andrew Hedley joined Framingham in 2001, bringing with him an obsession with – and a reputation for – making great Riesling. Indeed, Jancis.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)90 pts

May 2017 - Lisa Perrotti-Brown - Pale ruby-purple colored, the 2015 Pinot Noir offers a good core of ripe red cherry, black raspberry and rhubarb notes with hints of violets and tree bark. Light to medium bodied, softly textured and refreshing in the mouth, there's a plenty of juicy cherry and earth flavors on offer here with the kind of effortless harmony that will have you reaching for another glass.

JancisRobinson.com (2015)17 pts

Jan 2017 - Light crimson. Light and very slightly sweaty on the nose but with a gorgeous panoply of uninhibited rose-petal fruit on the palate. Pure pleasure! Wonder if this will be Harvey Nix' own label? (They are currently on the 2014.) Full of life!

Wine Spectator (2015)88 pts

Pale ruby-purple colored, the 2015 Pinot Noir offers a good core of ripe red cherry, black raspberry and rhubarb notes with hints of violets and tree bark. Light to medium bodied, softly textured and refreshing in the mouth, there's a plenty of juicy cherry and earth flavors on offer here with the kind of effortless harmony that will have you reaching for another glass.

James Suckling (2013)92 pts

A bold and darker-toned wine on the nose, this has a sturdy attitude, offering plenty of dark cherry fruit on the nose. The oak brings spicy complexity and some meaty nuances, too. The palate is ripe, juicy and cut on fine-grained tannins. Cherry flavors linger fresh. Drink now.

Wine Enthusiast (2015)91 pts

From one of Marlborough's top producers, Framingham's 2015 Pinot offers a heady concoction of dark berry fruit, cola, meat, black olive and earthy forrest floor. The palate is equally multi-faceted, focused on dark fruit, savory, and earthy characters, with a lingering acidity and long, savory finish. Drink now–2020.

Raymond Chan (2010)17.5 pts

Moderately deep ruby-red colour with some purple hues. The bouquet is fresh and bright with aromas of dark raspberry fruit with some fresh herbs and very subtle oak spice, all showing good depth. Medium-bodied, up-front juicy, dark plum and raspberry flavours supported by sensitive oak notes and hints of liquorice are supported by supple tannins forming a positive framework and fine textured mouthfeel. Soft acidity enhances the fruit sweetness, which is attractively inviting. Made from a variety of clones used from 6 Wairau Valley sites, destemmed and given a cold soak, then fermented to 13.5% alc, temperatures reaching 30°C, the wine aged 10 months in 23% new French barriques. This is a fruit-driven, juicy and supple Pinot Noir to match with pasta, poultry and pork over the next 3-4+ years.

Vinification Notes

2010 Framingham Marlborough Pinot Noir is blended from twelve base wines made from low-cropped, reasonably well exposed grapes harvested from six different sites around Marlborough’s Wairau Valley. Different clones and soil profiles each contribute to complexity and structure in the finished wine. The fruit was harvested largely by hand and gently crushed and destemmed into stainless steel open top fermenters in the winery. These musts were held cold for 5-8 days to promote aqueous extraction of fine fruit tannins. Plunging was carried out 3 times per day during fermentation and temperatures were allowed to peak at around 30C. Once fermentation was complete, some of the wines were drained and pressed from the skins quite quickly, while the remaining parcels, largely from vineyards with more clay content, were left on skins longer to provide structure and some savoury elements. The wines underwent malolactic fermentation and 10 months maturation in a mixture of new and seasoned French barriques, approximately 23% of which were first use. After maturation, selected base wines were blended, filtered and bottled under screwcap to preserve freshness, flavour and integrity.