Spy Valley Pinot Noir 2022

Review & Accolades

Global Pinot Noir Masters 2024: Gold. 

Cameron Douglas MS: 92+/100.  Bright, fresh, fruity and varietal withcore aromas of cherry and red apple, there’s a touch of red zinger tea and baking spices adding breadth and complexity. Flavours on the palate reflect the bouquet centering of raspberry and cherry flavours, soem red apple all accentuated by the acid line then textures from tannins. Youthful, crunchy, fresh and dry. Best drinking from late 2024 through 2029.

Decanter World Wine Awards 2024: Silber & 92/100. Bright red cherry, rosehip and stalky pepperiness perfume. Plentiful fine tannins and steely acidity build structure for dark cherries and wood spice.

James Suckling (JamesSuckling.com): 91/100. A fresh and easy pinot with candied strawberries, lemon peel and flowers. Medium-bodied with nice fruit and a firm finish. Drink now and enjoy.

Tasting Note

This Pinot Noir is filled with seductive aromas of red berry fruits and cinnamon. Fresh and vibrant on the palate with layers of plum and spice, creating a finely balanced and long finish.

Aromas and flavours:

Additional information

Type: Red wine

Grape varial: 100% Pinot Noir

Wine region: Marlborough, New Zealand

Vineyards: Johnson Vineyard, Waihopai Valley: Top terraces with clay/silt loam lenses over free draining alluvium. Outpost Vineyard, Omaka Valley: Variable depth windblown clay/loess over clay-bound glacial gravel. Direct North facing aspect, on moderately steep hillside slopes.

Vintage: Near perfect weather patterns over the flowering period and through December resulted in even crops and healthy canopies to ripen the fruit. The weather took a turn in February with above average rainfall and cooler temperatures for the month. Perfect ripening conditions then ensued through the remainder of the month and into March. Daily monitoring of the vineyards over the period of harvest was key to maintaining wine quality throughout the season.

Winemaking: The selected estate vineyard blocks were kept separate until final blending. The grape bunches are mostly destemmed and all fermented in open vats. After gentle plunging during fermentation to extract colour and flavour the wine was pressed off skins and matured for 11 months prior to blending.

Alcohol: 14% vol

Residual sugar: 1.1 g/l

Total acidity: 4.9 g/l

Bottle size: 0.75l

Notice: contains sulphites

Cellaring potential: 2027

Closure: Screwcap

Produced and bottled by: Spy Valley Wines 37 Lake Timara Road, RD6 Blenheim, Marlborough, New Zealand

Distributor: vinabonus GmbH, Simmedenweg 40, 34134 Kassel, Germany

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