This is the main estate wine from Misha’s Vineyard and is rated as one of the top Pinot Noirs from Central Otago – the Pinot Noir capital of New Zealand. Renowned winemaker Olly Masters has a minimalist approach to winemaking as he wants the wine to reflect the unique terroir of the Misha’s Vineyard estate. Bob Campbell MW described it as “Impressive and accessible with potential” and scored it 95/100 and awarded it a Top Rank for Pinot Noirs of this vintage. With a name inspired by Misha’s opera-singer mother, The High Note Pinot Noir is a wine that will reward with cellaring, although it’s rather hard to resist right now!
Spectacularly located on the edge of Lake Dunstan in the Bendigo sub-region of Central Otago, the 57-hectare single-vineyard Misha’s Vineyard estate provides optimal conditions for producing world-class Pinot Noir and aromatic white varieties and was named one of New Zealand's Top 20 Wine Producers (Decanter, UK).
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MISHA'S VINEYARD 'THE HIGH NOTE' - PINOT NOIR - CENTRAL OTAGO - 2018 - 1.5 L
- Product Weight
- 3.4 kg
This vintage of The High Note Pinot Noir has a very enticing bouquet with aromas of ripe red berry fruits and dried herbs layered between scents of oak and toasty wood spices. With this wine consistently rating highly across every vintage, it has now been classified as a “Classic” wine according to Michael Cooper in his ‘Buyer’s Guide to New Zealand Wines’. It drinks well now but the wine has proven ageing ability and will cellar for another 10 years. Pair with duck or pork dishes but this is also a great wine with Asian vegetarian dishes with dried black mushrooms and fantastic with an Italian mushroom risotto.
A ruby-red Pinot Noir with classic varietal aromatics of violets, plum and cherry with hints of dark chocolate and spice, lead to a palate of ripe plums balanced with fine tannins giving great depth and length. The 2018 was a warm vintage producing very expressive wines with and generous fruited palates. The grapes were all hand-harvested at an average cropping level of a low 5 tonnes per hectare and fermented 5 in 2 and 4 tonne lots with 17% whole bunch. It was aged in French oak hogsheads (37% new) for 12 months and bottled in April 2019 and is 14% alc.