Spy Valley Pinot Noir (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2020
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Country
New Zealand
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Region
South Island
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Sub-Region
Marlborough
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Grape
Pinot Noir
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Food Pairing
CharcuteriePork
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Farming Method
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
First established in 1993 by Bryan and Jan Johnson in Marlborough, the couple started with 153ha and have since grown to 162ha+ across the region. Producing their first vintage under the Spy Valley label in 2000, the winery is still 100% family-owned, something of a rarity in New Zealand today. The winery sits just up the road from the Waihopai Station, a secure communication facility run by the New Zealand government- inspiring the name Spy Valley and its other label, Satellite.
The primary focus lies with Pinot Noir and Sauvignon Blanc, two classic varietals found all over the country. However, the team at Spy Valley has a passion for aromatic wines and also grows/produces wines from the following grapes: Riesling, Chardonnay, Pinot Gris, Gewürztraminer, Merlot, Syrah, and Malbec. With 150,000+ cases annually, both the winery and vineyards are certified sustainable by the New Zealand Winegrowing program.
Tasting Notes
On the nose, expect vibrant red fruits, cocoa powder, and dried spice. On the palate, the nose carries through and is supple, long, and fruit focused with a finely grained tannin structure; red berry flavours with a hint of toasty oak. Pair this with a variety of game birds like quail, a decadent charcuterie spread, or various pork dishes.
Method
Sourced from two different vineyards: the grapes from Johnson Vineyard via the top terrases with clay/silt loam lenses over free draining alluvium. Grapes sourced from Outpost Vineyard have variable depth windblown clay/loess over clay-bound glacial gravel. Direct North facing aspect, on moderately steep hillside slopes. Handpicked as individual vineyard blocks and kept separate until final blending. Grape bunches are mostly destemmed and all fermented naturally in open vats. After gentle plunging the wine is drained to barrels for 11 months prior to blending.
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