Pencarrow Martinborough Pinot Noir 2024
"It's splendidly fruited with savoury nuances, showing dark plum, wild strawberry, olive, warm mushroom, and toasted almond characters on the nose. The palate is silky-smooth and supple with a plump mouthfeel, well supported by fine tannins, making it harmonious and delectable. At its best: now to 2030" Sam Kim, Wine Orbit, Nov 2025
"Aromas and flavours of strawberry and cherry, bracken and dried herb layers then a mix of baking soft smoky wood. A dry wine with textures from tannins and acidity showing first then flavours of red berry fruits and plum. Balanced and well made in its usual very approachable expression when young. Best from late 2026 through 2030" Cameron Douglas, Master Sommelier, Nov 2025
An approachable, bright and lively Pinot Noir with beautiful juicy red fruits and good structure. Heady aromas of vanilla, rose petal, raspberry, cherry and spice. Plush and velvety, the tannins are fine and smooth.
66% of the fruit from our Pencarrow Vineyard, 30% from the Woolshed vineyard and the balance from the Winery vineyard.
A period of cold soak followed by predominantly wild ferments with gentle pump-overs and plunging. Pressed to oak barrels and left to age, soften through malolactic fermentation and gain complexity over 10 months.
Food Pairing: Pair with pork, beef, or aubergine moussaka. This is Pencarrow at it's approachable best!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Pencarrow Martinborough Pinot Noir 2024
Pencarrow Martinborough Pinot Noir 2024
"It's splendidly fruited with savoury nuances, showing dark plum, wild strawberry, olive, warm mushroom, and toasted almond characters on the nose. The palate is silky-smooth and supple with a plump mouthfeel, well supported by fine tannins, making it harmonious and delectable. At its best: now to 2030" Sam Kim, Wine Orbit, Nov 2025
"Aromas and flavours of strawberry and cherry, bracken and dried herb layers then a mix of baking soft smoky wood. A dry wine with textures from tannins and acidity showing first then flavours of red berry fruits and plum. Balanced and well made in its usual very approachable expression when young. Best from late 2026 through 2030" Cameron Douglas, Master Sommelier, Nov 2025
An approachable, bright and lively Pinot Noir with beautiful juicy red fruits and good structure. Heady aromas of vanilla, rose petal, raspberry, cherry and spice. Plush and velvety, the tannins are fine and smooth.
66% of the fruit from our Pencarrow Vineyard, 30% from the Woolshed vineyard and the balance from the Winery vineyard.
A period of cold soak followed by predominantly wild ferments with gentle pump-overs and plunging. Pressed to oak barrels and left to age, soften through malolactic fermentation and gain complexity over 10 months.
Food Pairing: Pair with pork, beef, or aubergine moussaka. This is Pencarrow at it's approachable best!
Original: $228.18
-65%$228.18
$79.86Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"It's splendidly fruited with savoury nuances, showing dark plum, wild strawberry, olive, warm mushroom, and toasted almond characters on the nose. The palate is silky-smooth and supple with a plump mouthfeel, well supported by fine tannins, making it harmonious and delectable. At its best: now to 2030" Sam Kim, Wine Orbit, Nov 2025
"Aromas and flavours of strawberry and cherry, bracken and dried herb layers then a mix of baking soft smoky wood. A dry wine with textures from tannins and acidity showing first then flavours of red berry fruits and plum. Balanced and well made in its usual very approachable expression when young. Best from late 2026 through 2030" Cameron Douglas, Master Sommelier, Nov 2025
An approachable, bright and lively Pinot Noir with beautiful juicy red fruits and good structure. Heady aromas of vanilla, rose petal, raspberry, cherry and spice. Plush and velvety, the tannins are fine and smooth.
66% of the fruit from our Pencarrow Vineyard, 30% from the Woolshed vineyard and the balance from the Winery vineyard.
A period of cold soak followed by predominantly wild ferments with gentle pump-overs and plunging. Pressed to oak barrels and left to age, soften through malolactic fermentation and gain complexity over 10 months.
Food Pairing: Pair with pork, beef, or aubergine moussaka. This is Pencarrow at it's approachable best!
