Te Whare Ra SV5096 Clayvin Pinot Noir 2021

New Zealand, Southern Valleys

Pinot Noir

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Description

This is our third release of a Pinot Noir we have made from the esteemed Clayvin vineyard, and we have labelled it under our SV5096 designation which recognises its organic certification and its special status as one of our SV wines.

We feel very privileged to be allowed to have some fruit from this very special part of Marlborough’s history. The Clayvin Vineyard was first established in 1991 and was the first significant hillside vineyard in Marlborough. It is now under the careful custodianship of the Giesen family and is fully certified organic with BioGro NZ.

Awards

2019 SV CLAYVIN PINOT NOIR

Bob Campbell MW – 96 points –

Equal top - 2019 Pinot Noir from Marlborough.

Concentrated and quite floral pinot noir with violet, dark cherry, mixed spice and dried herb characters. Packed with layers of flavour without allowing any single flavour to dominate. A wine of depth and intensity. Should age well

James Suckling’s Top 100 NZ, Nick Stock – 97 Points

Trademark violet-like florals and an earthy edge to the ripe cherries and blueberries. There’s subtle complexity here, and this is a vintage of real fruit purity. The palate has a very impressively defined tannin weave with bright, gently tangy texture and a fresh, juicy core of red cherries and plums. The taut, fine tannin and crisp layering is a real feature. Drink or hold. Screw cap

Sam Kim – 98 Points

It’s splendidly ripe and alluring on the nose with red and purple fruit, violet, subtle spice, game and toasted nut nuances, leading to a superbly concentrated palate displaying outstanding depth and power. Mouthfilling and seamless, yet magnificently structured by abundance of fine-grained tannins. Certified organic. At its best: 2024 to 2035

Cameron Douglas MS – 96 points

Youthful complex bouquet with a distinctive seam of minerality preceding aromas of ripe red berries, layers of oak spices and barrel ageing qualities. Black currant and dark cherry, raspberry and dried herb with a soft savoury layer adding complexity and breadth. Delicious on the palate – tense and young, vibrant, fresh and dry. Flavours mirror the bouquet accentuated by chalky tannins and acidity. Oak attributes layer in slowly, building structure and complexity as the wine relaxes in glass. Another outstanding example from the Flowerday team. Best drinking from 2023 through 2031+. Be quick!

Rebecca Gibb MW – 94 points

The 2019 Pinot Noir SV Clayvin is a layered, structured Pinot Noir offering a dark core of berry fruit and an abundance of tannin, derived from the region’s original hillside site. There’s ripe red and black cherry fruit, providing a sweet note to what is otherwise a serious, brooding style supported by high-quality French oak. The lengthy, savory finish is redolent of festive spices, licorice and black tea. This is thoughtful and thought-provoking, ageworthy Marlborough Pinot Noir.

Certifications

Low/no sulfur

Alcohol

13.5%

Analytical data

0.0 g/l residual sugar

5.5 g/l acidity

3.5 pH

Vineyard

This is our Third release of a Pinot Noir we have made from the esteemed Clayvin vineyard, and we have labelled it under our SV5096 designation which recognises its organic certification and its special status as one of our SV wines. We feel very privileged to be allowed to have some fruit from this very special part of Marlborough’s history. The Clayvin Vineyard was first established by the Eaton family in 1991 and was the first significant hillside vineyard in Marlborough. It is now under the careful custodianship of the Giesen family and is fully certified organic with BioGro NZ. This SV5096 release will sit alongside our SV5182 wines from our home block to showcase what we can do with Pinot Noir from these two sites. We feel that this 2019 release showcases the best expression of the Clayvin site and the stellar quality of the Pinot Noir from great sites in Marlborough.

Vinification

All fruit for this wine was hand-picked, hand-sorted, then destemmed and individually berry sorted to ensure that only pristine, perfect Pinot berries make it into the fermenters. Gently transferred to small one tonne open fermenters, hand plunged twice daily. Cold soak for 6-7 days, 5-7 day ferment, 10-14 days post ferment maceration. Small percentage whole bunch.

Was malolactic fermentation used: yes

Was high-solid fermentation used: no

Maturation

Pressed off on taste then filled to oak after 24hrs. In oak for 11 months – all French oak barriques, various different coopers, 40% new, balance in older oak.

Bottling

Closure: Screw top

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