Invivo Central Otago Michelle's Pinot Noir 2012

"The brief for making the 2012 Michelle’s Pinot Noir was to craft a wine that had big savoury dark fruit flavours and power but be silky smooth with fine, elegant tannins. The result of that brief is a wine that is highly aromatic with savoury black plums and dark prunes with spice and toast on the nose, and the palate is rich and instantly mouth filling with a long, full finish and very fine tannin structure. The wine has a complex palate of sweet fruit in the front with more savoury dark fruit characters coming through on the finish. Michelle’s Pinot Noir will suit braised and roasted red meat dishes and will also suit game superbly."

Rob Cameron, Invivo Winemaker

Specifications

Country New Zealand
Region Central Otago
Vineyards Bannockburn, Northburn
Variety 100% Pinot Noir
Brix at Harvest 23.4 - 24.6
Cellaring 1 - 8 years
Bottle Size 750ml
Winemaker Rob Cameron

Analysis

Residual Sugar 1g/L
pH 3.55
TA 5.6
Alcohol 14%

Reviews

“Classy nose of generous rhubarb and savoury spices makes this very complex. The oak is well balanced with generous fruit throughout the palate. This is stunning on its own or with food. Drink 2014 – 2016.”
Decanter Magazine
"Named after Invivo winemaker Rob Cameron’s wife Michelle, this wine’s overture of dark floral aromatics gives way to an intriguingly sinewy, savoury mouthful. “It has complexity in an austere mode,” said John Belsham. Go retro and try it with a beef fondue."
Cuisine Magazine
"Moderately deep ruby-red colour with light garnet hues, lighter edged. The bouquet is elegantly proportioned with lifted aromas of red cherry and berry fruit with floral and thyme herb perfumes complexed by spicy oak notes. Medium-full bodied, the palate is fine in presentation with a tight core of dark red cherry fruit infused with subtle notes of herbs, unfolding a layer of spicy oak. The mouthfeel is fresh with lacy acidity and fine-grained, silky tannins, providing a supple mouthfeel. The textures guide the wine along a lively line, carrying through to a long, lingering sweet-fruited, spicy-nuanced finish. This is an elegant, fine-textured and lively, cherry-fruited Pinot Noir with spicy oak notes. Match with Asian and Middle Eastern fare over the next 6-7+ years. 18.0+/20 Nov 2014"
Raymond Chan Wine Reviews
"Rich, mouth-filling Pinot Noir with ripe plum, red/black cherry, chocolate, spice and a hint of dried herb flavours. Weighty wine with quite concentrated flavours and a fine-grained texture. Classy oak is evident but not overdone."
Bob Campbell MW
"The 2012 vintage is a fresh, savoury red, based on a five-barrel selection, mostly from Bannockburn. Ruby-hued, with good weight, it has strong spice and dried-herb flavours, seasoned with nutty oak (French barriques, 40 per cent new), and the structure to age well."
Michael Cooper's Buyer's Guide to New Zealand Wines 2015
"Notes of summer fruits with a hint of spice on the finish. Ripe with nice generosity."
International Wine Challenge Tranche 1 2015
"No mistaking the core of fruit and Otago signature of cherry fruits laced with undergrowth, schist-soil and hints of wild herb; there’s oak too in the bouquet of medium+ intensity. Dry yet very fruity on the palate with lots of fresh berry fruit and red plum flavours; medium++ acidity; oak then fruit tannins M+; plush and forward."
Cameron Douglas MS

Other Vintages for this Wine

2015 2014

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Winemaking

Hand harvested fruit was de-stemmed into small open fermenters and left to cold soak for around 7-10 days until the musts warmed enough for indigenous yeasts to initiate fermentation. The small parcels were then hand plunged 3 times a day and left on skins for up to 3 weeks post fermentation. The lightly pressed young wines were then transferred under gravity to new (35%) and seasoned Burgundy barriques (Saury, Francois Frere, Mercurey, Demptos). The wine was left to undergo malolactic fermentation in the spring and finally blended in late summer. The Michelle’s Pinot Noir has not been fined and only very lightly filtered and is designed to be a pure expression of the vineyards and so is made with minimal intervention and ultimate respect for the fruit.

Harvest date: 5 - 19th April 2012

Awards

  • 92 Points

    Decanter Magazine

  • 90 Points

    Robert Parker, The Wine Advocate

  • Silver Outstanding Medal

    International Wine & Spirits Competition 2013

  • Silver Medal

    London International Wine & Spirit Competition 2014

  • 4 Stars

    Cuisine Magazine

  • 4 Stars

    Winestate Magazine

  • 4 Stars

    Raymond Chan Wine Reviews

  • 94 Points

    Bob Campbell MW

  • Best of Style 2014

    Winestate Magazine

  • Best of New Zealand 2014

    Winestate Magazine

  • 4 Stars

    Michael Cooper's Buyer's Guide to New Zealand Wines 2015

  • Silver Medal

    International Wine Challenge Tranche 1 2015

  • 4 Stars

    Cameron Douglas MS

  • Silver Medal

    Royal Easter Show Wine Awards 2015

  • 91 Points

    Huon Hooke