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Delivery to these postcodes are surcharged by £20.13 per parcel (£17.50 + £2.63 vat @ 15% ).

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Pinot Noir, Tindall Estate

Product Code: PNTE
Vintage: 2008 Size: 75cl
Alcohol content: 14.5% Units per bottle: 11
Closure type: Screw Cap Best enjoyed by: 2015
District: Marlborough
Region: Marlborough
Grape varieties: Pinot Noir Selling Price:
RRP: £17.73


Including VAT.
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Tasting note

    Cranberries, plums and red cherries. Soft luscious fruit without any of the harshness sometimes shown in it's northern couterpart.

Producer tasting notes

    Wonderful fragrance of ripe red cherries and berries with a touch of spice. Good concentration of fruit and texture with some gamey spicy oak influence. Mouth-filling wine with sweet fruit and a lingering flavour. Sealed with a screw cap to retain the vibrant fruit characters.

Food matching suggestions

    Delicious with smoked meats, especially smoked chicken or turkey and more delicate game dishes such as partridge, quail, guinea fowl and pigeon.

Information on producer

    Tindall Vineyard is a family owned single vineyard, in the heart of the Marlborough, New Zealand wine region. The name honours Henry Tindall, grandfather of the brothers Clyde and Nigel Sowman who now run the estate. Tindall Vineyard is renowned for its premium Sauvignon Blanc, Chardonnay and Pinot Noir grapes, and produces classical Marlborough Wines utilising the talents of the acclaimed winemaker, Dr. John Forrest.

Information on Wine & Area

    2008 started off with early budburst, lovely warm conditions and minimal frost events through spring, leading into an outstanding flowering period in early December. The hot dry weather continued throughout the summer with the occasional rain event keeping the canopy healthy and green. Early management of crop levels ensure even flavour profiles throughout the vineyard. Vines are trained to a 2 cane vertical shoot position. Vine Density is 2.2 x 1.1 metres, vine trimmed and defoliated to allow for good air circulation. Yield is approximately 2.1 tonne per acre. The destemmed fruit was cold macerated, fermented on skins and then immediately pressed to tank. This has accentuated the fruit characters whilst the malolactic fermentation and oak ageing have added both complexity and structure to the wine.