Item
Invivo Central Otago Michelles Pinot Noir 2017 / インヴィーヴォ セントラルオタゴ ミッシェルズ ピノノワール
インヴィーヴォが生産するピノノワールの中で、最もクオリティーの高い区画から作られた2樽のみを「ミッシェルズ ピノノワール」として醸造しました。ダークチェリーやプラムの香りとともに、土や複雑なオークのニュアンス。味わいは優しいチェリーやトーストの様な香ばしさが広がる芳醇な味わい。シルキーなタンニンと、長く優しいフィニッシュ。ノーマルレンジのセントラルオタゴ・ピノノワールと同様の個性だが、その凝縮度や香りだち、芳醇さは更に素晴らしい。
手摘みで収穫された葡萄は、除梗後小さな開放発酵槽に移動。７~１０日間程度、土着の自然酵母が醗酵を始めるまで浸されます。果汁の一部を１日３回の撹拌を繰り返し、３週間果皮とともに醗酵させます。軽い圧搾後、重力下で３５％新樽と古いフレンチオーク(Saury, Francois Frere, Mercurey, Demptos)に移します。春にはマロラクティック醗酵を行います。最小限の介入で土地の個性を最大限に引き出したインヴィーヴォの最上級ピノノワール。
Anaylsis
Residual Sugar: 1g/L
Accolades/受賞履歴
<2012vtg>
Gold Outstanding Medal International Wine & Spirit Competition 2015
Gold Medal Sommelier Wine Awards 2016
Silver Medal New Zealand International Wine Show 2015
4 Stars Winestate Magazine
4 Stars Michael Cooper's Buyer's Guide to New Zealand Wine 2016
This wine was a real labour. The vintage was a fair to good one, perfect for finesse and restrained power. Our amazing growers did a great job in the vineyards, we did a great job in the winery and everything was looking, well, great! The labour started as the blending process ensued, and purely because we had so many barrels from different blocks that were absolute “A” students but all so different. Imagine putting 15 past and present All Black Captains on the field and asking them to play cohesively as a team? The old saying “…a team of champions is never as good as a Champion team…” never rang truer. But after months of trials and testing combinations we finally hit the right balance. And this team (we are still talking about Michelle's Pinot by the way!) really plays well together. It’s just simply delicious and will reward all who drink it now or later. The selection panel did very well indeed.
Winemaking
Because we make Pinot Noir from many different sites in Central Otago and then keep each clone separate and treat each parcel with different winemaking skills and oak etc, we end up with multiple expressions of the grape.
Our philosophy, as always, is that when done right the sum of the parts will always be greater than the individual. Each year we strive to create diversity in our winery such that come blending time we end up with a balanced, beautiful expression of the grape and region and most of all “come together in the way we hoped”. In some years we find there are always a few barrels that are complete “A” students and need to be looked at separately (delicately, in the hope we don’t offend our other babies who can show jealousy over favoritism).
The Michelle’s Pinot Noir range are only ever 3-5 barrel selections of wines that not only top the class, but work extremely well together to produce something special.
Reviews
"Drinking well in its youth, this fleshy, supple red was grown at Bannockburn. Full, bright ruby, it is attractively scented, with mouthfilling body, very ripe cherry, plum and spice flavours, a hint of licorice, and good complexity. A powerful wine, it’s a drink-now or cellaring proposition."
Winestate Magazine
"Medium Ruby hue; dark cherry fruit framed by smoky oak; palate is sweet-fruited, with excellent flavour concentration, broad mouthfeel, silky tannins and lively acidity. Seamlessly integrated and balanced. Long, powerful finish. Delicious!"
International Wine & Spirit Competition 2015
"The 2014 vintage is full-coloured and ripely scented. A powerful red (14.5 per cent alcohol), it is fleshy and very sweet-fruited, with vibrant cherry, plum and spice flavours, a hint of liquorice, and very good depth. Best drinking 2017+."
Michael Cooper's Buyer's Guide to New Zealand Wine 2016
"'Nice complexity', 'good texture', 'yum!' – just some of the opinions that propelled Invivo to the Gold podium. 'Elegant yet robust nose with a generous, smoky fruit style married with balanced oak, giving very good value,' said Chris Wood of Chelsea Vintners. 'Smooth, approachable and well balanced,' agreed Timothy Connor of Bread Street Kitchen. 'Aromas of strawberry jam and smoky minerals with a tannic finish,' added Mauro Pirovano of New Street Grill."
Judges' comments, Sommelier Wine Awards 2016
手摘みで収穫された葡萄は、除梗後小さな開放発酵槽に移動。７~１０日間程度、土着の自然酵母が醗酵を始めるまで浸されます。果汁の一部を１日３回の撹拌を繰り返し、３週間果皮とともに醗酵させます。軽い圧搾後、重力下で３５％新樽と古いフレンチオーク(Saury, Francois Frere, Mercurey, Demptos)に移します。春にはマロラクティック醗酵を行います。最小限の介入で土地の個性を最大限に引き出したインヴィーヴォの最上級ピノノワール。
Anaylsis
Residual Sugar: 1g/L
Accolades/受賞履歴
<2012vtg>
Gold Outstanding Medal International Wine & Spirit Competition 2015
Gold Medal Sommelier Wine Awards 2016
Silver Medal New Zealand International Wine Show 2015
4 Stars Winestate Magazine
4 Stars Michael Cooper's Buyer's Guide to New Zealand Wine 2016
This wine was a real labour. The vintage was a fair to good one, perfect for finesse and restrained power. Our amazing growers did a great job in the vineyards, we did a great job in the winery and everything was looking, well, great! The labour started as the blending process ensued, and purely because we had so many barrels from different blocks that were absolute “A” students but all so different. Imagine putting 15 past and present All Black Captains on the field and asking them to play cohesively as a team? The old saying “…a team of champions is never as good as a Champion team…” never rang truer. But after months of trials and testing combinations we finally hit the right balance. And this team (we are still talking about Michelle's Pinot by the way!) really plays well together. It’s just simply delicious and will reward all who drink it now or later. The selection panel did very well indeed.
Winemaking
Because we make Pinot Noir from many different sites in Central Otago and then keep each clone separate and treat each parcel with different winemaking skills and oak etc, we end up with multiple expressions of the grape.
Our philosophy, as always, is that when done right the sum of the parts will always be greater than the individual. Each year we strive to create diversity in our winery such that come blending time we end up with a balanced, beautiful expression of the grape and region and most of all “come together in the way we hoped”. In some years we find there are always a few barrels that are complete “A” students and need to be looked at separately (delicately, in the hope we don’t offend our other babies who can show jealousy over favoritism).
The Michelle’s Pinot Noir range are only ever 3-5 barrel selections of wines that not only top the class, but work extremely well together to produce something special.
Reviews
"Drinking well in its youth, this fleshy, supple red was grown at Bannockburn. Full, bright ruby, it is attractively scented, with mouthfilling body, very ripe cherry, plum and spice flavours, a hint of licorice, and good complexity. A powerful wine, it’s a drink-now or cellaring proposition."
Winestate Magazine
"Medium Ruby hue; dark cherry fruit framed by smoky oak; palate is sweet-fruited, with excellent flavour concentration, broad mouthfeel, silky tannins and lively acidity. Seamlessly integrated and balanced. Long, powerful finish. Delicious!"
International Wine & Spirit Competition 2015
"The 2014 vintage is full-coloured and ripely scented. A powerful red (14.5 per cent alcohol), it is fleshy and very sweet-fruited, with vibrant cherry, plum and spice flavours, a hint of liquorice, and very good depth. Best drinking 2017+."
Michael Cooper's Buyer's Guide to New Zealand Wine 2016
"'Nice complexity', 'good texture', 'yum!' – just some of the opinions that propelled Invivo to the Gold podium. 'Elegant yet robust nose with a generous, smoky fruit style married with balanced oak, giving very good value,' said Chris Wood of Chelsea Vintners. 'Smooth, approachable and well balanced,' agreed Timothy Connor of Bread Street Kitchen. 'Aromas of strawberry jam and smoky minerals with a tannic finish,' added Mauro Pirovano of New Street Grill."
Judges' comments, Sommelier Wine Awards 2016
¥ 7,560
