Vintage 2006
2006 was a bountiful vintage. The spring provided ideal conditions for flowering and fruit set leading into a warm summer. As we moved into autumn, the cool evenings were a great foil to the heat of the day, and provided excellent conditions to promote physiological ripeness in our grapes. There was more rain than normal over the season, and our vines did not experience the drought stress of previous vintages. The weather over vintage was fine and clear as we have come to expect of Martinborough, which enabled us to harvest Pinot Noir and Pinot Gris grapes in superb condition.2005 Porters Pinot Gris
When we first planted the vineyard, we were fortunate to obtain cuttings of the small berried Pinot Gris clone, thought to be derived from the original pre-phylloxera Pinot Gris stock from Alsace which was imported into New Zealand in 1886. This clone has low cropping levels but the flavour and concentration of the fruit produces wines of power and texture.The wine is pale straw in colour with intense varietal notes of pear, quince and apricot kernels. The palate weight and viscosity, resulting from the concentrated fruit, has produced a wine of real texture and length on the palate.
Because of the cold, wet and windy weather last spring the vintage was reduced in quantity - but it's of superb quality. This wine has a richness and concentration of flavour seldom found in this country.
2004 Porters Pinot Noir
After being hand picked in April and May 2004,
the grapes were destemmed and then soaked on their skins for a lengthy pre-fermentation maceration.
This serves to extract colour and flavour.
The grapes were then fermented in small open fermenters for around 20 days, being hand-plunged four times a day.
After fermentation the wine was run to barrel—French oak barriques (one third new) for 12 months prior to bottling.
The wine is rich and concentrated, and on the palate are flavours of sweet plum and brambly fruit, overlaid with dry herbs that produce savoury notes. The wine has a rich ruby colour and displays aromas of violets and dark cherry on the nose coupled with a hint of liquorice.
This wine is drinking superbly now but will also reward cellaring during which savoury and barn-yard flavours will develop.
Top-rating Martinborough pinot, full of good texture and life as well as some really good fruit. Surely one of Martinborough's best in 20 years? Peter Saunders, one of New Zealand’s longest serving wine critics, in Food and Beverage Magazine February 2006
2001 Vintage Cuvée Annabel
This is truly a wine of celebration! It has a sparkling effervescence, and a fine and persistent bead. A lovely toasty/yeasty
aroma followed by a rich and textured palate showing hints of grapefruit and lemon. The wine is balanced, crisp and elegant—with
a subtle but lingering finish.This wine has developed concentration and complexity as a result of having been aged on lees in bottle. This is a wine for those who are not afraid to indulge themselves—a little like its namesake!
Vintage 2003
The cruel frosts, which hit many regions of the country in the spring of 2002, caused considerable damage to parts of the vineyard. The small succulent green shoots (which provide fruit for the vintage) were subject to sub-zero temperatures on a number of occasions and much of the new season’s growth and fruit were lost. The front half of the vineyard was not so badly affected as it is slightly elevated and therefore warmer than the rear section which suffered considerable damage.The one positive effect of the frost was that the vines were able to pour their vigour into what little fruit remained - these grapes produced wine which is powerful and concentrated.
John and Annabel are proud of the 2003 vintage. It caused heartbreak at the time, but the 2003 Pinot has truly rewarded their faith in the vineyard and in the Martinborough region. If you wish to secure these wines, it is suggested that, because of the small quantities, you order quickly.
2003 Porters Pinot Noir
The Pinot Noir fruit in this vintage was heavily reduced in quantity. The bunches
themselves and the berries within those bunches were smaller than usual - it was almost as if the vines
displayed the effect of the early season’s suffering from frost right through until vintage!
The effect of small bunches and small berries are that the flavours are concentrated. The grape skins provide a higher than normal percentage of the ferment and it is the skins that provide the highly desirable colour and taste compounds in the finished wine. The wine has an intense ruby colour and displays aromas of violets and cherries, coupled with hints of tar and liquorice.
At this stage the palate is dominated by primary berry fruit flavours of blackberry and blackcurrants, which give the wine a brooding intensity. The tannins are fine and integrated and this is wine showing considerable texture and charm.
Whilst approachable now, this wine will show its best after several years in the cellar. 2003 Porters Pinot Noir was released on 22 August at the Wine New Zealand show in Auckland.
2003 Porters Pinot Gris
The severe frosts in the spring of 2002 resulted in intense concentrated stone fruit flavours which these old Alsace clones of Pinot Gris can produce. Because we had such a small crop, we were not able to complete maturation of the wine in stainless steel as is our normal practice, and the only solution was for the wine to be matured in old French oak 225 litre barriques. The oak maturation has served to tame the exuberance of the fruit at this stage in the life of the wine, but it has produced considerable complexity whilst at the same time permitting the wine to obtain the richness and textural quality which we enjoy in Pinot Gris from our vineyard.The wine shows aromas of quince and sherbet, underpinned by the taste of stonefruit on the palate. This wine is more French than New World in its infancy and provides a fascinating contrast to our traditional style. Sadly, there was insufficient Pinot Gris to permit a commercial release.
Vintage 2002
We picked our Pinot Noir between 11 and 16 April. The long clear and calm autumn weather was a godsend after the cooler summer, and the grapes were able to produce the pronouced concentrated flavour we look for in pinot varieties.
Our Pinot Gris was picked in early May - the latest that we have ever picked this variety. It was essential to leave the grapes on the vine this long in order to achieve the high levels of richness and texture which we seek in the finished wine.
2002 Porters Pinot Noir
After picking, the grapes were soaked on their skins for a lengthy pre-fermentation
maceration with 20% wholebunches. This serves to extract colour and flavour.
After fermentation in open fermenters the wine was matured in French oak barriques
(one third new) for 12 months prior to bottling. The wine shows concentration of
flavour with a seamless texture, and fine grained oak and fruit tannins.
Whilst lean and muscular in its youth, this wine carries its 13.5% alcohol with ease, and has finesse and charm in abundance.
The wine is enjoyable now, showing richness and subtle spicy flavours, and will also reward cellaring during which savoury and barnyard complexity will develop.
2002 Porters Pinot Noir - The Loft Reserve
In the last few months, we have completed the transformation of the previously vacant space in the top storey of the barn (above the winery) into a studio apartment, "The Winemaker’s Loft", as one of our visiting French wine makers has christened it.In 2002 we decided to experiment with one small lot of Pinot Noir, and mature it only in older oak barriques, for an extended period of time. Normally our Porters Pinot sees between 9-12 months maturation in French oak barriques, with at least 30% being new oak, which provides richness and complexity. In 2002 we decided, as a trial, to mature a small lot only in older oak barriques, so as to produce a leaner, more European style of wine.
We see the wine as a house reserve - a wine that is not as big or complex as our normal Pinot Noir - but rather a wine to drink every day (which we do). The resultant wine, "The Loft Reserve", is more vinous and masculine than our premium Porters Pinot, but it is also a little cheaper, as we have avoided the cost of new barrels. This is not a second wine; it is a different wine, having also enjoyed extended skin contact prior to barrel-ageing.
2002 Porters Pinot Gris
This is a complex wine, with concentrated flavour and palate weight.
The product of very low cropping vines, it was fermented in stainless steel with frequent lees stirring.
Intense varietal notes of pear and almond dominate the nose followed by hints of jasmine and ginger on the palate.
This wine will reward cellaring - developing increased complexity and texture with time.
Some small white crystals (wine jewels!) may develop with time - these are quite harmless,
and occur because of the gentle winemaking methods employed.
Vintage 2001
This was a year of extremes. Wind and rain during the spring of 2000 led to sporadic flowering and lower than usual crop levels. The summer was hot, with drought conditions from February onwards. The vintage has produced wine showing concentration of flavours, coupled with elegance, charm, and texture.
2001 Porters Pinot Noir
After picking, which took place between 17 and 24 April the grapes were soaked on their skins for a lengthy pre-fermentation maceration. This serves to extract colour and flavour. One third of the grapes were added to the ferment as whole bunches – without being de-stemmed, to provide further structure to the wine.
After fermentation in open fermenters the wine was matured in 100% french oak barrels, of which one third were new, for 12 months prior to bottling.
The wine presents a spicy cherry nose, and is already showing some barnyard complexity.
On the palate there are flavours of sweet plum and brambly fruit, with hints of dried herb providing savoury notes.
The texture is silky, and the fruit and oak tannins are fine-grained and already integrated.
The wine finishes sweet and satisfying with just a touch of astringency.
The wine is enjoyable now showing ripe rich fruit flavours, and would also reward cellaring during which savoury and barnyard flavours will further develop.
2001 Porters Pinot Gris
This wine is classic Martinborough Pinot Gris. Fermented bone dry with wild yeasts (rather than being innoculated in the winery) the wine was kept on its lees for six months with frequent stirring. We do not barrel age our Pinot Gris at all – but the spice and complexity of this wine would seem to suggest otherwise. The wine is straw-coloured, with varietal notes of quince and apricot kernels. This is a wine made to partner rich food – and refresh the palate.
The 2000 Vintage
The 2000 vintage was favoured by a long dry summer, which allowed the grapes to ripen fully with drought stress evident from late March until picking in late April. As we moved into Autumn, the cool evenings provided excellent conditions to develop physiological ripening. The grapes were hand-picked between 19 and 28 April, and the fruit was beautifully rich, ripe and clean.
2000 Porters Pinot Noir
After picking, the grapes were soaked on their skins for a lengthy pre-fermentation maceration with 30% whole bunches. This serves to extract colour and flavour. After fermentation in open fermenters the wine was matured in French oak barriques (a third of them new) for twelve months prior to bottling.
The wine is rich and concentrated in flavour, with a seamless texture, and fine grained oak and fruit tannins.
The colour is deep ruby, the bouquet perfumed with violets and smoky oak. The palate shows considerable texture and the rich ripe flavours of plums and loganberries.
Peter Saunders writes on tasting the wine pre-release "At 14% alcohol from a brilliant concentrated Martinborough year, expect this wine to be young, bolshy, different and very satisfying from a small crop and a rich ripe vintage."
The wine is enjoyable now, showing richness and fruit flavours, and will also reward cellaring during which savoury and barnyard flavours will develop.
2000 Porters Pinot Gris
When we first planted the vineyard, we were fortunate to obtain cuttings of the small berried Pinot Gris clone, thought to be derived from the original Pinot Gris pre-phylloxera stock from Alsace which was imported into New Zealand in 1886.
This clone has low cropping levels but the flavour and concentration of the fruit produces wines of power and texture.
The very dry vintage, and the cool evenings prior to picking produced a level of concentration of flavour rarely seen in this country.
The wine is straw-coloured with intense varietal notes of pear, quince and apricot kernels. The palate weight and viscosity, resulting from the concentrated fruit, has produced a wine of real texture and length on the palate. This wine was rated four stars — Best of the Bunch in Cuisine. There is only a limited quantity of the wine available for sale and we have had to impose a limit of three bottles per order.
Vintage 1999
The 1999 vintage was kind in Martinborough. After the unusually hot and dry (drought) conditions that prevailed in 1998, this year proved more moderate. There was some rain over late summer, which provided welcome relief for the parched vineyard and the autumn provided clear calm waether with moderate daytime temperatures and evening cooling.
1999 Porters Pinot Noir
Our vineyard contains a number of pinot noir clones - including pommard, 10/5, Abel, and some clones only recently imported from Burgundy. It was interesting to note the variation in flavour and ripeness between these clones during the ‘99 vintage - and the differing clonal characteristics certainly emerged in the wine. We picked the fruit for this wine in early April. The grapes were chilled overnight to prolong pre-fermentation maceration, and we left 20% whole bunches in the ferment. After regular hand plunging and pipeage during fermentation, the wine was aged in barrels for twelve months. The wine has rich scents of earth and berry fruits. It is mouthfilling, and a blackberry/bramble fruit character overlays the oak influence. The wine has a spicy sweet finish. There was a limited release of fifty magnums of this wine.
1999 Porters Steel Chardonnay
I have always loved the wines of Chablis - the austere, tart flavours of the Chardonnay grape - made in a simple unwooded style. We were fortunate enough to secure in 1999 a small parcel of premium Martinborough Chardonnay grapes from a neighbour, from which we produced a 1999 Steel Chardonnay. This is a wine in which we sought to show the real flavours of the Chardonnay grape. The wine has minimal wine maker input - no barrel or malolactic fermentation, no barrel ageing, no high residual sugar - just straight Chardonnay, showing the influence of Martinborough terroir. This is a food wine, with an intense crisp clean finish.
1999 Porters Pinot Gris
What we really seek in pinot gris is a combination of not only flavour but richness and texture.
These characters are born in the vineyard - as a result of low yields and long ripening.
Our ‘99 pinot gris was picked towards the end of April after a long, fine growing season and fermented in stainless steel.
This wine is rich, textured, with a honeyed finish. The wine is of a level of richness which could be described as auslese or vendage tardive. There is a hint of tropical and stone fruit.
This wine will age well and develop complexity, but is excellent to drink now as a chilled aperitif.
Vintage 1998
The hot, dry vintage in 1998 was hailed by some as the best year for viticulture that the Martinborough region has ever experienced. Yields were even lower than normal, as the vines were subject to heat stress and drought right up until vendage. We started picking on 21 April.
1998 Porters Pinot Noir
A pre-fermentation maceration with 20% whole bunches, and then oak ageing has produced a wine which is rich crimson in colour, with a generous plum and blackcurrant fruit character. The nose delivers hints of spice and earth, and the wine’s savoury character balances the concentrated fruit flavours. Both fruit and oak tannins are fine grained, and combine to provide a wine with considerable texture.
1998 Porters Pinot Gris
The drought conditions which prevailed throughout the summer and into the autumn produced highly concentrated berries. There was considerable berry shrivelling and some botrytis evident when the grapes were finally harvested in May at a brix of 25.2. Some of you would already have tasted our Pinot Gris in comparative blind tastings. We were delighted with the manner in which our wine shone in these tastings, even when compared with distinguished and expensive company from Alsace.
This wine will age well, developing viscosity and increased flavour complexity, while remaining fresh and balanced. The wine is bottled in the traditional long-necked hock bottle.