Sorrell The Wrekin Marlborough Pinot Noir 2021

Sorrell The Wrekin Marlborough Pinot Noir 2021French oak Dark berry Spiced plum Silky tannins "An intriguing bouquet with complexity and power, aromas of dark cherry and gently oak spiced plum, sweet toasty barrel scents, some black currant, a touch of bacon and clove oak. Youthful with energy and core varietal fruit suggestions. Complex and dry on the palate with wood spices and smoky barrel qualities, flavours of dark berries and plum laced with smoky oak and wood spices. Medium+ acid line,

• French oak
• Dark berry
• Spiced plum
• Silky tannins

"An intriguing bouquet with complexity and power, aromas of dark cherry and gently oak-spiced plum, sweet toasty barrel scents, some black currant, a touch of bacon and clove oak. Youthful with energy and core varietal fruit suggestions. Complex and dry on the palate with wood spices and smoky barrel qualities, flavours of dark berries and plum laced with smoky oak and wood spices. Medium+ acid line, varietal, textured, and a lengthy finish.  A lovely wine with complexity and potential, best drinking from 2024 through 2030+" Cameron Douglas, Master Sommelier, Sep 2022

"Plenty of weight and flavour with strongly varietal plum, dark cherry, blackberry, vanilla and floral/violet characters. Nicely structured and accessible now but with potential to develop well with bottle age" Bob Campbell, Master of Wine, Real Review

A bright perfumed Marlborough Pinot Noir from clay hill slopes. The dark berry and currant fruit are supported by bright florals of rose and violets and dried spice notes. The palate is succulent and complex with notes of plum, alluring red cherry, brown spices, silky fine-boned tannins, and a solid backbone of acidity. This wine has all the makings of a long-lived Marlborough Pinot Noir.

The grapes are 100% hand-picked, destemmed and gravity fed into open-top fermenters. After a 5-days cold soak, they are inoculated with yeast from ‘The Wrekin’ vineyard. 16 days and a few pump overs later, the wine is gently pressed and transferred to French barriques, where it ages for 12 months. No new oak is used. In spring, malolactic fermentation occurs naturally. There is no pre-bottling fining or filtration.