Wine Critics:
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SKUID: S006967
The Marlborist Pinot Noir 2023
Vintage Character
The Marlborist Pinot Noir 2023 comes from a season that moved from uncertainty to steady ripening. A wet winter and damp spring limited fruit set, while unsettled early-summer weather raised disease pressure. Careful leaf removal and crop thinning helped keep fruit healthy. Clearer skies later in summer and a gradual March ripening period allowed flavour and colour to build. Those conditions frame a wine with concentrated fruit and structure, while its Southern Valleys origins supply a distinct sense of place. The estate began picking Pinot Noir at The Wrekin on 23 March.
Tasting Profile & Food Pairing
Boysenberry and ripe plum are lifted by lavender, with liquorice, cinnamon and clove adding a savoury-spiced layer. The palate is dry and medium-bodied, combining fleshy fruit with fine, integrated tannins and a fresh line of acidity. An earthy finish prevents the perfume from becoming merely sweet or decorative, and the wine retains enough detail to reward attention through a meal. Roast duck brings a useful match for its fruit and texture; mushroom risotto draws out the earthy side without overwhelming the structure. A gentle chill can help keep the perfume clear in warm conditions.
Winery Background
Richard Ellis makes the wines alongside viticulturist Stu Dudley and brand director Dave Nash. This Pinot Noir draws on Auntsfield in the Ben Morven Valley and The Wrekin at the head of the Brancott Valley. Hand-picked fruit is largely destemmed, with some whole bunches retained, and ferments with indigenous yeast. Eleven months in French oak, including a small new-barrel component, precede further settling in stainless steel. The approach builds texture while preserving the individuality of the fruit.
The Marlborist Pinot Noir 2023 comes from a season that moved from uncertainty to steady ripening. A wet winter and damp spring limited fruit set, while unsettled early-summer weather raised disease pressure. Careful leaf removal and crop thinning helped keep fruit healthy. Clearer skies later in summer and a gradual March ripening period allowed flavour and colour to build. Those conditions frame a wine with concentrated fruit and structure, while its Southern Valleys origins supply a distinct sense of place. The estate began picking Pinot Noir at The Wrekin on 23 March.
Tasting Profile & Food Pairing
Boysenberry and ripe plum are lifted by lavender, with liquorice, cinnamon and clove adding a savoury-spiced layer. The palate is dry and medium-bodied, combining fleshy fruit with fine, integrated tannins and a fresh line of acidity. An earthy finish prevents the perfume from becoming merely sweet or decorative, and the wine retains enough detail to reward attention through a meal. Roast duck brings a useful match for its fruit and texture; mushroom risotto draws out the earthy side without overwhelming the structure. A gentle chill can help keep the perfume clear in warm conditions.
Winery Background
Richard Ellis makes the wines alongside viticulturist Stu Dudley and brand director Dave Nash. This Pinot Noir draws on Auntsfield in the Ben Morven Valley and The Wrekin at the head of the Brancott Valley. Hand-picked fruit is largely destemmed, with some whole bunches retained, and ferments with indigenous yeast. Eleven months in French oak, including a small new-barrel component, precede further settling in stainless steel. The approach builds texture while preserving the individuality of the fruit.
Product details
Wine TypeRed
WineryThe Marlborist
Grape VarietiesPinot Noir
WinemakerRichard Ellis
CountryNew Zealand
Expert RatingRP 92
RegionMarlborough
SweetnessDry
Sub-regionSouthern Valleys
Alcohol Level14
Classification (Ranking)—
Format750ml
Prices
Boozy Cù
Standard delivery 2-5 working days
Vinobuzz Delivery
HK$250
HK$250
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