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

pn2004_10After 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

ca2001_10This 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!