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Framingham Marlborough Pinot Noir 2021 £24.41
FRAMINGHAM MARLBOROUGH PINOT NOIR
The Framingham label was launched in 1994 with one Riesling, and has since expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Winemaker Dr Andrew Hedley joined Framingham in 2001, bringing with him an obsession with – and a reputation for – making great Riesling. Indeed, Jancis Robinson MW hails Andrew as “one of the most skilled practitioners of Riesling anywhere in the world”. Andrew Brown joined Framingham as head winemaker in January 2020, replacing Dr Andrew Hedley, who resigned from his role after 18 years at the helm. A highly regarded winemaker, Brown previously spent seven years at Framingham as assistant winemaker and understudy to Andrew Hedley before working as a consultant in regions including Oregon, Central Otago and Alsace. Last year, one of Brown’s Rieslings won the Champion Riesling Trophy at the New Zealand International Wine Show; a fitting accolade for someone taking the reins at Framingham, who have always been renowned for their Rieslings.
Framingham Marlborough Pinot Noir is blended from fruit from low cropped, reasonably well-exposed grapes harvested from four different sites around Marlborough’s Wairau Valley, from a mixture of clones. The vines are up to 20 years old and are planted on mostly clay-based soils.
Fruit comes from four sites in the Wairau Valley, with a mixture of clones being represented. Each parcel was hand – picked and vinified separately with wild yeast cultures. Whole bunches (15% overall) were included in the ferments on a batch-by-batch basis to add aromatic lift and subtle savory characteristics. After spending an average of 21days on skins each batch rested for 10months in French oak barriques, 20% of which were new. The wine was bottled unfined and unfiltered.
Earthy vibrant nose, subtle oak, reminiscent of smoked meat, with light florals and vibrant red and blue fruits.
Dark cherry and red berry flavors with savoury mineral/graphite-like notes. Fine, supple, and poised with a well integrated tannin structure.
Pairs well with Duck, lamb, charcuterie, smoked salmon.