| Region | |
|---|---|
| Subregion | New Zealand > Central Otago |
| Colour | Red |
| Type | Still |
The 2022 Macushla Pinot Noir is from the Gibbston Vineyard area, which is the highest, coldest, wettest subregion, and it is organically managed, farmed and certified. It's planted to a half-and-half mix of clones 115 and 777 at an altitude of 330 to 340 meters above sea level. On the nose, there's pomegranate molasses, dark cherry and a hint of tapenade, star anise, cracked fennel seed and even a lick of licorice. In the mouth, it is incredibly plush and soft, yet the tannins through the finish are chalky and fine. It's a pleasure to drink, this wine. Using all wild ferments, with one punch-down in the entire 25-day fermentation, very light handling was used for extraction. It matured in a combination of two French oak coopers. In the mouth, it is incredibly plush and soft, yet the tannins through the finish are chalky and fine. It's a pleasure to drink, this wine.
A bright ruby colour with polished, ripe red fruits and just a hint of cool dark fruit on the nose, layering cherries and plums with a little soy and incense. The palate is polished with a succulent fruit core that bursts through the gentle, ripe tannins. Subtle sweet spices come through in waves, but the fruit is fully on show. The texture is silky, giving the fruit a real sheen through to a long finish. 3,500 bottles made.
Purity, focus and finesse are consistent themes in the Gibbston area, and the 2022 Macushla is no different. There's the merest reductive hint initially; it offers ripe fruits of the forest with an almost coulis-like intensity. Integrated oak creates additional layers of spice and cedar. The tannins are simply delectable, the extraction regime being a mere one punch down during the entire fermentation. You could be forgiven for wanting to guzzle it now, but they will see it hold for at least a decade. While not quite the scintillating levels of 2021, the acid line would still be the envy of many, providing direction and tension on the long, fragrant finish. I'm a sucker for Gibbston Pinot, and I'm sucked in again. 2024-2031.
