Pinot noir usually needs a year or two to show its best, so
it's no wonder many of the 2013s in this tasting tasted
better a day or two after they were opened when they'd
mellowed and integrated a little.
This group of wines turned up with a couple of PGR blends -
pinot gris, riesling and gewurztraminer. These three aromatic
grapes can work well together, with the fullness of pinot
gris balanced by the liveliness of riesling.
Some of the 2012 pinot noirs are being released now but to
get best value, especially from the more expensive,
age-worthy ones, it's worth cellaring them for another year
or so to allow them to mellow and integrate to develop their
Classic Marlborough sauvignon blanc, assertive and
overflowing with vibrant aromas and flavours may be what New
Zealand is known for, but toned-down styles with texture and
complexity are sometimes more interesting and often more food