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Coney Pizzicato Pinot Noir

Cracka Rating

Cracka Review

We should watch out for those Kiwi’s, first it’s the rugby world cup, and now they want to take the credit for making outstanding Pinot Noir. Fairplay to them though, from Central Otago to Martinborough and here with Waiarapa, the Pinots from New Zealand are looking excellent. Full of cherried Pinosity, as well as bright red fruit, spice and a savoury character, the palate is smooth, light bodied and long with a complex and satisfying finish.

Winemaker's Notes

2009 in Martinborough started cool and stayed that way from October ’08 through mid-January ‘09. Two light frosts were beaten back with the humble frost pot. Then a benign summer unfolded producing sugar levels as high as 27.5 brix in some clones.

Havesting started on 8 April with one of our Pommard clones.

Fermentation was undertaken with a range of cultured yeasts and averaged 5 days with the total period on skins 23 days.

Unlike an increasing number of wineries we are persevering with the more expensive traditional French barrels – Francois Frere, Tonnellerie Remond, Cadus, Vicard, D & J cooperages all represented to the tune of 30% new oak and aged for 11 ½ months.

The result is a bright cellophane red (ruby if you’re into jewellery) pinot with typical lifted aromas of red berry fruits and morello cherry. The palate is warm, succulent and savoury with the prescribed silky mouthfeel and a firm finish hinting at 4 – 5 year ageing potential for the ’09.

Food matches include the range of lighter meats especially pork and lamb while duck and salmon are favourites at our Trio Café.

All in all, Pizzicato combines the desired characters of delicacy with a hint of power that is the hallmark of serious Pinots.

expert reviews about

Coney Pizzicato Pinot Noir

Expert Reviews

Michael Cooper (2009 Vintage) says
The 2009 vintage of this Martinbotough red was matured in French oak casks (30 per cent new). It's a drink-young style, fruity and supple, with some fruit sweetness and depth, and good varietal character, but also fairly light and forward.
2011 - 2014
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
The 2008 vintage of this Martinborough red is savoury, sweet-fruited and supple, with moderately concentrated, warm, spicy and nutty flavours, showing considerable complexity.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
The 2002 vintage of this Martinborough red is a silky middleweight with good depth of cherryish, plummy, green-edged flavours, spicy oak and a rounded finish. Not released until early 2005, the bolder 2003 was matured in French oak casks (30 per cent new). More concentrated than past vintages, it is deep ruby, weighty and generous, with sweet fruit characters and firm cherry, plum and spice flavours, seasoned with toasty oak. Open mid-2005+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Full of drink-young charm, the 2001 vintage of this Martinborough red is full-coloured and fragrant, with ripe raspberry/plum flavours, a subtle oak influence and gentle tannins. The 2002 is an enjoyable middleweight with good depth of cherryish, plummy flavours, spicy oak and a rounded finish. Silky elegance is the theme
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Grown just south of Martinborough, the charming 2000 vintage was matured for 10 months in French oak barriques (35 per cent new). A strongly varietal wine with deep ruby colour, vibrant cherry/raspberry flavours and a smooth finish, it's not hugely complex, but elegant and finely balanced.
Buyer's Guide to New Zealand Wines

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