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A masterful expression of Pinot Noir

Rich dark toasty characters add to the Te Muna bright acid line

Enjoy with Roast duck with cherry sauce, or grilled salmon with a balsamic glaze

Butterworth Te Muna Martinborough Pinot Noir 2020 Magnum 1.5L

$99.99p/Btl
Erp $150.00 $130.43
1 Btl, $99.99 1 Btl, $86.95



Awarded Double Gold Medal Awarded 96/100 Points Awarded 92/100 Points Black Market Exclusive Magnum Vegan Wine
Butterworth Te Muna Martinborough Pinot Noir 2020 Magnum 1.5L

Butterworth Te Muna Martinborough Pinot Noir 2020 Magnum 1.5L

The Butterworth Te Muna Martinborough Pinot Noir 2020 is a masterful expression of Pinot Noir...
$99.99p/Btl
Erp $150.00 $130.43
1 Btl, $99.99 1 Btl, $86.95

Accolades

Awarded Double Gold Medal & 96/100 Points

New Zealand International Wine Show 2022

Awarded 92/100 Points

James Suckling, Oct 2022

Description

  • Toasty oak
  • Dark cherry
  • Vanilla pod
  • Bright acidity

Deep garnet, purple hue. Cardamom, blueberries, dark fleshed cherries with flecks of freshly crushed vanilla pod leap from the glass. Rich dark toasty characters add to the Te Muna bright acid line. The tannins are youthful and fine boned, adding to the mid palate interest. An iron fist in a velvet glove.

2020 was a golden year: Warm dry days, cool nights meant to diurnal temperature variation was perfect for growing the perfect fruit. The frost season and a slight rain over flowering lead to natural attrition of the bunches in the vines, otherwise the year was very dry leading to the vines shutting down for longer ripening. The fruit was hand harvested over a series of picks by clone for optimal ripeness.

The soils of Te Muna Terraces are free-draining alluvial gravel, which are rich in minerals making it ideal for growing grapes. The climate is an extension of Martinborough and similar to Burgundy, being only slightly cooler due to higher altitude, but with long cool summers and low rainfall providing the optimum long ripening conditions for grapes.

The fruit was placed into 2.2-ton fermenters, and hand plunged once daily, with a maximum ferment temperature of 32°C. The wine spent 20-23 days on skins, before being drained and pressed to oak barrels. The wine spent 11 months in oak, before the first racking. No fining agents were added, and the wine received a light filtration before bottling.

 

 

Seal

Screw Cap

Payment

Alcohol

14%

Delivery

NZ (from $5.99)

Member Rating

NA

Further info


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