|Origin||New Zealand, North Island|
2012 was a cooler vintage in Martinborough and this is evident in the elegant yet structured Brodie Pinot Noir. A real 'Kiwi charmer', the wine has a southern hemisphere feel with good energy and poise. Cocoa, sweet cherry fruit and a herbaceous edge gives the juice an alluring complexity that is kept lively by vibrant acidity and tickly tannin's. This is drinking very well now and will happily see you into the 2020's should you want to tuck some away. L&S (Nov 2018)
Currently out of stock in our warehouse.
Alternatively we may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: firstname.lastname@example.org.
Herby, savoury and lively. Lots of freshness. But not utterly pure and fruity. Good drive. More structure than most. 13.5% Drinking range: 2018 - 2021 Rating: 16 Jancis Robinson MW OBE - www.JancisRobinson.com(Oct 2018)
An intriguing nose with hints of chocolate and amaro herbs, bright red-berry fruits and subtle spice. The palate's crisp, tangy and built on bright acidity, and the tannins are fine and light and. Nicely layered, it fades smoothly. Elegant style. Rating: 93 Nick Stock, www.jamessuckling.com(Oct 2014)
Brodie Estate is a family owned vineyard, based in Martinborough in the lower North Island. The vineyard sits on silts and clays with tight gravels below. Organic practices are followed, rotating buckwheat, plantain, lucerne and clover swards down 15 percent of the rows each year and using only organic sprays on the vines. Plants have been grown without irrigation. This enables production of small succulent berries with intense fruit flavours and savoury characteristics. The vineyard was planted in 2001 with 10 acres of Pinot Noir Dijon clones - 777, 667, 114, 115 and Clone 5. The clones were carefully chosen. Clone 777 has chocolate characteristics, Clone 5 brings spices, and 667 provides the full mouth characteristic of our wines. These are lended together to produce the single estate wine. The aim being to produce physiologically ripe fruit with a medium alcohol level.
The winemaking philosophy is based on allowing the fruit to express itself in the wine with very little intervention in the process. Two selected yeasts, are used, gentle basket pressing and 30% new French oak Gillet barrels for maturation over 12 months.
This results in a wine with soft tannins, a medley of fruits and a silky, sensuous expression, full in the mouth, spicy and savoury with good acid structure and length. The bouquet opens gradually as the bottle stands. Production is 1000 cases of premium pinot noir each year.
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