Edwin Fox Reserve Marlborough Pinot Noir 2023
"Sweetly fruited with spicy nuances, the fragrant bouquet shows dark cherry, thyme, mushroom, and nutmeg aromas. It's juicy and beautifully rounded in the mouth, delivering a supple texture and fine tannins, with a smooth, flavoursome finish. At its best: now to 2027" Sam Kim, Wine Orbit, Apr 2026
"Varietal, fruity, dry and textured wine with aromas and flavours of plums and dark cherry, fine to moderate tannins accentuated by the acid line. Some crunchy fruity mouthfeel with tannins and acidity softened by the core fruit flavours deliver a wine of style. Best drinking from day of purchase through to early 2028" Cameron Douglas, Master Sommelier
Grown in the southern valleys of Marlborough, this beautiful and structured Pinot Noir has aromas of toasty oak, cherries, and coffee. A fresh and bright wine up front that fills the palate with notes of raspberries and cocoa powder with a lovely, toasted note on the finish.
At the winery, the fruit was held in a cold soak for five days, extracting elegant colour and tannin from the skins. Fermented in stainless steel tanks at warm temperatures, at this time the grapes were hand plunged up to eight times daily for further extraction. The wine was racked off gross lees and into oak infused tanks where it underwent a second malolactic fermentation before being blended and bottled.
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Edwin Fox Reserve Marlborough Pinot Noir 2023
Edwin Fox Reserve Marlborough Pinot Noir 2023
"Sweetly fruited with spicy nuances, the fragrant bouquet shows dark cherry, thyme, mushroom, and nutmeg aromas. It's juicy and beautifully rounded in the mouth, delivering a supple texture and fine tannins, with a smooth, flavoursome finish. At its best: now to 2027" Sam Kim, Wine Orbit, Apr 2026
"Varietal, fruity, dry and textured wine with aromas and flavours of plums and dark cherry, fine to moderate tannins accentuated by the acid line. Some crunchy fruity mouthfeel with tannins and acidity softened by the core fruit flavours deliver a wine of style. Best drinking from day of purchase through to early 2028" Cameron Douglas, Master Sommelier
Grown in the southern valleys of Marlborough, this beautiful and structured Pinot Noir has aromas of toasty oak, cherries, and coffee. A fresh and bright wine up front that fills the palate with notes of raspberries and cocoa powder with a lovely, toasted note on the finish.
At the winery, the fruit was held in a cold soak for five days, extracting elegant colour and tannin from the skins. Fermented in stainless steel tanks at warm temperatures, at this time the grapes were hand plunged up to eight times daily for further extraction. The wine was racked off gross lees and into oak infused tanks where it underwent a second malolactic fermentation before being blended and bottled.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"Sweetly fruited with spicy nuances, the fragrant bouquet shows dark cherry, thyme, mushroom, and nutmeg aromas. It's juicy and beautifully rounded in the mouth, delivering a supple texture and fine tannins, with a smooth, flavoursome finish. At its best: now to 2027" Sam Kim, Wine Orbit, Apr 2026
"Varietal, fruity, dry and textured wine with aromas and flavours of plums and dark cherry, fine to moderate tannins accentuated by the acid line. Some crunchy fruity mouthfeel with tannins and acidity softened by the core fruit flavours deliver a wine of style. Best drinking from day of purchase through to early 2028" Cameron Douglas, Master Sommelier
Grown in the southern valleys of Marlborough, this beautiful and structured Pinot Noir has aromas of toasty oak, cherries, and coffee. A fresh and bright wine up front that fills the palate with notes of raspberries and cocoa powder with a lovely, toasted note on the finish.
At the winery, the fruit was held in a cold soak for five days, extracting elegant colour and tannin from the skins. Fermented in stainless steel tanks at warm temperatures, at this time the grapes were hand plunged up to eight times daily for further extraction. The wine was racked off gross lees and into oak infused tanks where it underwent a second malolactic fermentation before being blended and bottled.
