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\nThe Greg Pinot Noir from Whitehaven in New Zealand is the ideal partner for a variety of dishes:<\/p>\n
\nMeat dishes:<\/p>\n
\n* Lamb: Dishes such as lamb chops, slow braised lamb or roast lamb with herbs go particularly well with Whitehaven Greg Pinot Noir, as the flavours of the wine harmonise well with the slightly spicy taste of the lamb.<\/p>\n
\n* Duck: Dishes such as duck breast with a fruit sauce (e.g. cherry or orange sauce) can complement the fruity flavours of this New Zealand red wine wonderfully.<\/p>\n
\n* Pork: Roast pork or pork tenderloin, perhaps prepared with a light mustard sauce or with apples, are excellent options that go well with the fruitiness and softness of this Pinot Noir from New Zealand.<\/p>\n
\nPoultry:
\n* Grilled chicken: A simply prepared chicken, flavoured with thyme and rosemary, can bring out the subtle spice notes in the wine.<\/p>\n
\n* Turkey: Especially in an autumnal preparation with mushrooms and herbs, a Pinot Noir from Marlborough can complement the flavours well.<\/p>\n
\nSeafood:
\n* Roasted salmon or tuna: these fattier fish can absorb the intensity of a Pinot Noir and provide a rich contrast to its tannic structure.<\/p>\n
\nVegetarian dishes:
\n* Mushroom risotto or mushroom ragout: The earthy flavours of mushrooms are a classic pairing for Pinot Noir in general, as they bring out its own earthy component.<\/p>\n
\n* Grilled vegetables: In particular, vegetables such as aubergines, peppers and courgettes, which have richer flavours, can harmonise well with the structure and aromas of Greg Pinot Noir.<\/p>\n
\nCheese:
\n* Hard and medium aged cheeses: varieties such as Gruy\u00e8re, Comt\u00e9 or medium aged Cheddar can provide a nice complement to this Pinot Noir from New Zealand, emphasising the nuances of both.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\nThe grapes for this wine come from the certified organic Wrekin Vineyard in Brancott Valley. They were harvested in small batches over several harvest dates to ensure optimum physiological ripeness. <\/p>\n
\nThey are harvested by hand and processed very gently. After fermentation, the wine is matured for 10 months in French oak barriques, around a third of which are new. The Whitehaven Greg Pinot Noir is neither fined nor filtered, which contributes to its complexity and longevity.<\/p>\n
\n2020 was a classic growing season with plenty of sunshine, not too much heat in the summer and a return to cool nights before harvest so that acidity and flavours remained clear and vibrant. The weather during the harvest was stable and dry, so that the fruit could be harvested in good condition. The grapes were picked by hand in the cool autumn morning hours. In the winery, they were destemmed and filled into various stainless steel tanks and old puncheons. Around 5-20% of the grapes were fermented whole, i.e. with the stems. After a cold maceration of 3-6 days, the must was warmed naturally before fermentation (mainly wild) began. The wine remained on the skins for a total of 16-21 days before being pressed and transferred to various French oak barriques (28% of which were new). The wine then remained in these barrels for a further 10 months before finally being bottled on 27 May 2021.<\/h2>\n
<\/p>\n
\nThe aroma of the Whitehaven Greg Pinot Noir is seductive, with strong fruit notes such as raspberry, red and dark cherries and blueberries in the foreground, accompanied by herbal, spicy notes of cinnamon, aniseed and thyme. The maturation in small oak barrels provides a smoky, savoury undertone. The flavours of dark cherries and spices continue on the palate. The tannins are fine-grained, almost silky and support the bright red fruit and spice flavours. The wine has a fine, velvety texture and a long finish. Although this New Zealand Pinot Noir is already delicious now, we expect it to develop gracefully over the next 5-10 years with proper cellaring.<\/p>\n