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Sherwood Signature Pinot Noir 2013

Sherwood Signature Pinot Noir 2013 Hi-Res Label
Country: New Zealand
Winery: Sherwood Estate
Varietal: Pinot Noir
UPC Code: 682302542138
Tasting Notes:

VEGAN FRIENDLY!

This is a really polished Pinot Noir that seems to be evolving nicely, from when we first tried it. A light translucent rudy red color gives way to aromatics hinting at mocha, orange zest and a light earthy spice note which overlays the lifted red berry fruit tones on the nose. Medium to medium-fuller bodied, this has engaging suppleness in the mid palate that is accentuated by the sleek, silky tannins that buttress the core of sweet red berry fruit flavors. Sweetly fruited with a touch of savoriness on the finish, this has nice persistence and sneaky length. Just now starting to open up this should drink beautifully over the next 2-3 years.

Awards, Reviews, And Other Notes:

90 pts James Suckling
A more savory take, this has earthy, woody spices, older oak notes and dried red cherry fruits. The palate’s simply cast around a bright core of red cherry flavors, fine tannins. This is gently spicy, even and easy. Drink now.

89 pts Wine Enthusiast (JC)
Already showing a bit of fading color at the rim, this is relatively lightweight and silky in feel—seemingly destined for immediate consumption. Notes of ripe cherries, roasted beetroot and fresh greens are suitably complex, ending on a slightly dusty note. Drink now. — (7/1/2015) — 89

89 pts Wine Spectator 2015
Sleek and bright with a focused core of juicy raspberry, cherry and cranberry flavors accented by fresh earth Fresh pepper and crushed rock notes. Finishes with a chorus of baking-spice, mineral and loam details.

Winemaker Notes:

The Sherwood Estate 2013 Pinot Noir was produced from selected parcels of grapes grown on our Waipara vineyards – the Terraces, Georges Road, Church Road, Glasnevin and Stirling. The fruit was harvested in excellent condition over a two week period starting in mid April. The harvested fruit was tipped directly into open top fermenters and cool soaked for up to six days. The cap was hand plunged three times a day during the indigenous fermentation and skin contact lasted for an average of 24 days. It was then pressed and put into oak barrels for nine months for malolactic fermentation and maturation. The wine was then blended, lightly fined with egg whites, filtered and bottled.