SOHO McQUEEN PINOT NOIR 2010
full velvet jacket
Award winning winemaker Grant Taylor has created the McQueen Pinot Noir. The name denotes the contrasting elements of tradition and the unconventional - powerful as Hollywood's Royale and delicate as London's lavish Fashionista. Crimson & violet patterns emerge with rich chocolate & toasty earth aromas. A long silky textured mouth feel, supported by regally chic spice & funky undertones. Ripe plum & opulent black cherry reveal the Taylor made tannin structure with flawless complexity. The perfect ensemble for any occasion... the McQUEEN is the King of Cool.
Tasting Notes
- Variety
- 100% Pinot Noir
- Region
- Central Otago: blend of fruit from Gibbston and Bendigo
- Winemaker
- Grant Taylor
- Bottling Date
- 31 March 2010
- Cellaring
- 8-10 years
- Tech Analysis
-
Alcohol: 14%
Oak Barrels: French Oak – Burgundy Coopers (40% new)
Packaging: 12 x 750ml
Reviews
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Dense and powerfully structured, this gorgeous Pinot also shows seductive charm and complexity, displaying dark cherry, blueberry, spice and floral characters on the nose. The palate is concentrated and velvety with excellent fruit intensity and loads of supple tannins. A generously flavoured and opulent Pinot that will provide immensely satisfying drinking over the next few years. At its best: now to 2017.
Sam Kim - Wine Orbit
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Many of the seductive qualities that propelled Grant Taylor's 2009 version of this wine into the top spot last year, come through in the 2010 vintage. Dark rose perfumes, dark fruit flavours, juiciness and crunchy acidity contribute to a wine of substance and class.
Cuisine 2011
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No.1 in NZ
for previous vintage
In this Central Otago Pinot structural complexity takes centre stage. “It almost has a three-dimensional tannin structure,” enthused Nick Stock. “The tannins wrap themselves around the fruit and there’s a beautiful stride to the finish.” The wine’s origin is immediately detectable in the out-there floral aromatics, which lead to a dark, plump palate. It has a polished, youthful purity, gambolling across the palate like a colt in a paddock. And what to eat with it? Five-spice roasted duck.
Cuisine