Review: Goldwater 2012 Pinot Noir (Marlborough, NZ)

goldwaterPNBright and delicate with none of those wet leaves’ flavors that often overpower some pinots, this Goldwater 2012 Pinot Noir hails from the famed Wairau Valley of Marlborough, New Zealand, where winemaker Stuart Marfell grew up “just next door,” (if you could call a 2,000-acre farm “just next door”) at his father’s sheep ranch near the small town Blenheim, population 500. It has all the luscious flavors — strawberry, raspberry, black cherry and spice –that make Pinot Noir so enjoyable with food.

Pairings:

We paired it with a pork tenderloin from The Fresh Market, my new favorite grocer, in a sauce Joe made from Bourbon, mustard, and peach preserves from St. Supery’s famed Fay Elberta orchards at Dollarhide Ranch.

Another great pairing: Spaghetti Carbonara with Black Summer Truffles from the winemaker lunch at Coppa Osteria in Houston’s Rice University Village.

spaghetticarb

Founded in 1978, Goldwater is among the oldest wine producers in New Zealand. Winemaker Stuart (Stu) Marfell’s first harvest was at age 9, when his mom answered a call to the locals to help pick grapes, and brought Stu and his brother along with her. He continued to work at Goldwater (and sister label Dashwood) during summers and school holidays.

Stu“I knew I didn’t really want to be a sheep farmer,” says Stu. Off he went to Lincoln University in Christchurch, where he was one of the first graduates of the school’s Viticulture and Oenology degree program. Following graduation, in 2003, he was named assistant winemaker. He became winemaker in 2007.

I met Stu in June, during a winemaker lunch at Coppa Osteria to taste Sauvignon Blanc and Pinot Noir from both Goldwater and Dashwood. Affable and charming, he is a true Marlborough native son.

“Marlborough is a special place for wine,” says Stu, “and I cannot imagine living anywhere else. Perhaps it’s our cloudless skies or mild temperatures or well-strained soils. Our home in the Wairau Valley is a place of wistful beauty and extraordinary terroir.”

The Goldwater Vineyard, Wairau Valley, Marlborough, NZ
The Goldwater Vineyard, Wairau Valley, Marlborough, NZ

Both Dashwood and Goldwater Pinot Noirs show Stu’s respect for the grape. “We do a hand punch on the Pinot, because the grapes are so delicate,” he says.

Harvest takes place during the cool early morning hours to help retain the bright, pristine characteristics of the grape. After the gentle crush and cold fermentation, the wine is then aged in a mix of new and one-year old French barriques for a minimum of nine months to integrate the fruit and add complexity. The 2012 Goldwater Pinot Noir spent 11 months in barrel. Grapes are sustainably farmed. 100% Pinot Noir. ABV 13.0%

Primarily sold in Australia and the United Kingdom, you can find Goldwater Pinot Noir in mainly fine restaurants in the United States. If you can find it available retail it is priced $20 to $24.

dashgoldlineOther wines from Stuart Marfell we enjoyed at Coppa Osteria included the Dashwood 2012 Pinot Noir, the 2013 Dashwood Sauvignon Blanc and 2013 Goldwater Sauvignon Blanc. All are lovely selections at great value. The Goldwater Sauvignon Blanc is just $20 SRP, 2013 Dashwood Sauvignon Blanc around $15 and the 2012 Dashwood Pinot Noir around $18. These wines are imported by Pasternak Wine Imports. To find them in your area, please visit Pasternak’s location page here.

Cheers!

The WineWonkette

Posted in Pairings, Posts, Reviews, What we're drinking

Amy Corron Power View posts by Amy Corron Power

A licensed attorney, Amy is a wine-lover, foodie, photographer, political junkie and award-winning author who writes about Wine, Food, Beer & Spirits. As Managing Editor & Tasting Director for Another Wine Blog, she travels all over the world's wine regions to share her experiences with her readers and legions of twitter, Instagram and Facebook friends and fans. Amy holds certifications through the International Sommelier Guild, and is also certified, with honors, as a California Wine Appellation Specialist (CWAS). She is a member of the Guild of Sommeliers, The Wine & Food Foundation of Texas and regularly attends Houston Sommelier Association events. Amy is also a contributor to the Chicken Soup for the Soul series of books, and was most recently published in Chicken Soup for the Soul: The Power of Gratitude.
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