Price:  £26.50 | Case Rate: £25.16
Ex Tax: £22.08

Mount Edward - Pinot Noir Central Otago 2016


  • Country: New Zealand
  • Wine Region: Central Otago
  • Wine Maker: Duncan Forsyth
  • Grape: Pinot Noir
  • Grape Percentage: 100% Pinot Noir
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2021
Duty/Vat Paid
WA: 94+ (2014) VS: 90 (2013) JS: 96 (2013) WF: 94 (2014) BC: 95 (2014) MC: 5 Stars (2013) RC: 18.5 (2014)

Wine tasting notes

Perfumed with lovely aromatics, there is a range of complex fruit notes of darker berryfruit, some spice, savoury tonesand dried herbs.The 2014 has a silky and lush texture, concentrated fruit power yet finely balanced with fine tannins throughout and a long flavour filled finish.

Winery Information

Mount Edward

Maverick, revolutionary, genius, ingenious, insubordinate, dynamo, pioneer and avant-garde........ these are just a few words that have been used to describe Duncan Forsyth, winemaker at Mount Edward wines. With two decades of experience in Central Otago, Duncan's aim is to make great wine that has personality, reflecting its origins with everything being 'hands-on'. Not content with just making fantastic Pinot, after advice from French soil and wine expert Dr Claude Bourguignon in the early.. read more

Expert Reviews

Wine Advocate/Robert Parker (2014)94+ pts

Feb 2017 - Lisa Perrotti-Brown - Pale to medium ruby-purple colored, the 2014 Pinot Noir has a pronounced nose of red currants, black cherries and mulberries with underlying notes of yeast extract, tar, beef drippings and game plus a waft of forest floor. Medium-bodied, the palate provides a great concentration of complex savory / earthy, red and black berry flavors with a solid structure of firm, ripe tannins and lively acidity, finishing long and layered.

Vinous/Antonio Galloni (2013)90 pts

May 2016 - Bright, dark red. Musky raspberry, smoked meat, spices and fresh herbs on the complex, rather Burgundian nose, plus a whiff of underbrush. Supple, savory darker berry, spice and herb flavors show a restrained sweetness, firm acidity and very good spine. Lovely finesse of texture and thrust here. A very good, classically dry Pinot with firm, integrated tannins and excellent length. Slightly herbal in a positive way. -- Stephen Tanzer

James Suckling (2013)96 pts

There's impressive clarity and depth here, and this is nicely struck. Ripe-dark-cherry and plum fruit aromas abound, along with a subtle spice and fragrant layer, too; this is gently herbal, flinty and complex. The palate is immaculately cast in the form of the tannins that ride side by side with crunchy, dark-cherry-fruit flesh and flavors. This is a super-even, impressively balanced and elegantly powerful wine. One of their finest and purest pinots to date. The structure is mesmerizing. Drink now.

Wine Front (2014)94 pts

A blend of three vineyards across Central Otago’s sub-region resources. All from certified organic farming. Mishmash of clones. Mishmashed brains at Mount Edward, which is a good thing for creative winemaking. No doctrine, unless the doctrine is to have no doctrine. Moody fog of dark cherry, warm spice, faint leather, choc-cherry, briar. Palate is soft in texture with an easy spread of flavour, warming, yet also faintly grippy with sheets of tannin and cool acidity. It’s wild-edged and expressive, you feel that unfiltered feel, texture, complexity, interest are the calling cards. Very good.

Bob Campbell MW (2014)95 pts

Attractive savoury Pinot Noir with floral, fresh herb (thyme?) and cherry flavours. Moderately concentrated wine with a core of appealing sweet fruit. An elegant Pinot Noir.

Michael Cooper (2013)5 stars

The 2013 vintage (5*) is a regional blend, bottled without fining or filtration. Full and bright in colour, it is mouthfilling and savoury, with excellent concentration and complexity. Clearly from a top season, it is a 'serious' rather than 'sexy' red, with deep, ripe plum/spice flavours, a hint of dried herbs, nutty, savoury notes adding complexity, and good tannin support. Drinking well now, it's a generous, age-worthy wine, worth cellaring to 2017+.

Raymond Chan (2014)18.5 pts

Dark, deep ruby-red colour with some black and purple hues, a little lighter edged. The nose is rich with vibrant dark-red cherry and cherry fruit aromas harmoniously melded with a layer of dried herbs and thyme, along with piquant red florals and subtle whole cluster stalk and peppery suggestions. Medium-full bodied, the palate possesses rich and succulent dark-red berryfruit flavours entwined with notes of thyme herb and red florals. The mouthfeel has fresh, lacy acidity enhancing the fruit richness, and fine-grained tannin extract provide a balance, integrated core and line. The wine carries to a fresh, lingering finish of red fruits and florals with herb nuances. This is a gently rich and succulent, red-fruited Pinot Noir with subtle herb and floral notes, a fresh mouthfeel and fine tannin structure. Serve with poultry and pork dishes and Asian cuisine over the next 5-6+ years. Dijon clone fruit from the 'Morrison', 'Muirkirk' and 'Pisa Terrace' vineyards indigenous yeast fermented with 25% whole bunches to 13.5% alc., the wine aged 11 months in 15% new French oak.

Vinification Notes

Vinified using open fermenters, hand plunging, natural yeasts, and 11 months in French oak – 20 % new – before racking and settling in tank for a further 3 months. Fermentation was carried out using de-stemmed fruit including the addition of 25% whole bunches. Aged for 12 months in French oak, 15% new