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Larry McKenna

Pahi Pinot Noir 2014

  • Alcohol by volume: 13.4%
  • Total acid: 5.2g/L
  • pH: 3.61
  • Residual sugar: <1g/L
  • Total dry extract: 28.0g/L
  • Closure: Natural Cork
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This wine was grown on the McCreanor Vineyard Princess Street, Martinborough from 27 year old vines. A combination of slightly heavier soils and a blend of clones, 10/5, Abel and Clone 5 always rewards us with this particular style; soft, ripe, pure fruit expressions in an exceedingly New World Pinot Noir.

It was open topped fermented using indigenous yeasts in traditional wooden cuvees, hand plunged every 12 hours, with a total vat time of 17 days. After pressing it was matured in 30% new French oak barriques for 18 months. It was fined using a minimum of egg whites to protect the flavours and aid brightness in the glass without filtering, promoting soft mouth feel and texture.

It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food.

Pahi-Pinot-Noir

REVIEWS AND AWARDS

OPENCLOSE

Pahi Pinot Noir 2014
Raymond Chan 19-/20
Burghound 92/100
Stephen Tanzer 90+/100
Bob Campbell 95/100

Pahi Pinot Noir 2013
Raymond Chan 19/20
Bob Campbell 95/100
Australian Wine Review 17/20
Rebecca Gibb 18/20
James Suckling 97/100
Robert Parker 91/100

Pahi Pinot Noir 2012
Raymond Chan 18+/20
Bob Campbell 92/100
James Suckling 93/100
Robert Parker 90+/100

Pahi Pinot Noir 2011
Gourmet Traveller 96/100
Raymond Chan 18.5/20
Bob Campbell 5 stars
Robert Parker 90+/100

Pahi Pinot Noir 2010
Gourmet Traveller 93/100
Raymond Chan 18+/20
Bob Campbell 4.5 stars
James Suckling 91/100

Pahi Pinot Noir 2009
Gourmet Traveller 96/100
Raymond Chan 19.5-/20
Bob Campbell 5 stars

VINTAGE CHART

OPENCLOSE
2006

2013-2016

2007

NOT
RELEASED

2008

2015-2018

2009

2016-2019

2010

2017-2020

2011

2018-2021

2012

2019-2022

2013

2020-2023

2014

2021-2024

20   Year when wine should be at its best to drink under ideal cellaring conditions.

       Star rating 1-5 for the vintage