Winery is located amongst the rugged mountains and lakes of Queenstown, Central Otago, in New Zealand’s South Island. The region is the closest they have in New Zealand to a continental climate. Peregrine's prime focus is on growing premium Pinot Noir and white varieties from their estate managed vineyards. These are all meticulously hand-tended and farmed under a sustainable philosophy. Peregrine has its vineyards in the two top regions of the area, Gibbston and Cromwell. These areas typically produce intensely flavoured wines of finesse and elegance with the predominantly schist soils adding mineral complexity. From modest beginnings in 1998, the label has grown from a ‘virtual’ operation to a modern winery containing lots of stainless steel, oak barriques and diligent (sometimes sleep deprived) employees. The winemaking approach, however, has always been along traditional lines with minimal intervention to let the unique fruit flavours of Central Otago
do the talking. Pinot Noir
fruit was carefully hand harvested from selected vineyards, destemmed without crushing to open top fermenters. The fruit was given a 3-7 day cold maceration prior to warm fermentation. The fermented fruit then had an extended post fermentation maceration to help with tannin extraction and integration. The average time on skins was approximately three weeks. The resulting wine was pressed to French oak barrels (27% new) where it spent 10 months. The wine will be racked from barrel and lightly filtered before being bottled.
Peregrine Pinot Noir 2010 is elegant and bright with aromas of dark cherry, earth, plums and spice. A layered palate of wildberry and blackcurrant fruit combined with a lovely texture and fine tannins. There are also herbaceous thyme notes and hints of anise.
“Ruby-purple in color, the 2010 Pinot Noir gives youthfully subdued notes of black cherries and wild blueberries with underlying notes of baking spices and chocolate. Medium bodied and taut in the mouth, it has crisp acid, medium firm fine-grained tannins and a long cherry and dried herb finish. Give it another 6-12 months in bottle and drink to 2015+.” 89+ Points, Robert Parker.