2023 Peregrine Pinot Noir Organic, Central Otago

A little whole bunch and around 20% new oak.
Dark cherry, cocoa, thyme, a little rhubarb, boot polish, and dried flower perfume. Medium-bodied, quite plush, lots of plum and cherry, a spicy note with some orange peel bitterness, sooty tannin grip, with a choc-nut finish of good length. It’s a robust style, though it does deliver plenty of flavour. Good.

92+ points Gary Walsh winefront.com.au

Peregrine Pinot Noir Organic Central Otago is a vibrant expression of certified organic Pinot Noir from one of New Zealand’s most dramatic wine regions. Peregrine Wines was established in the late 1990s by the McLachlan family, with winemaking led for many years by Nadine Cross whose focus has been purity, texture and site expression. The estate farms organically across sub regions including Bendigo, Pisa and Gibbston, where altitude, intense sunlight and cold nights shape fruit of precision and natural concentration. Central Otago Pinot Noir is renowned for its clarity of flavour and structure, and Peregrine’s commitment to organic viticulture enhances both energy and transparency in the glass.

Bright ruby in colour with youthful crimson highlights, the nose is lifted and inviting. Wild strawberry, red cherry and raspberry unfold alongside thyme, dried herbs and subtle baking spice. There is a fine thread of schist driven minerality and a gentle earthy note that anchors the vibrant fruit.

The palate is silky yet structured, medium bodied with impressive depth for an organic Pinot Noir. Red berry fruits glide across a backbone of fine tannins and fresh acidity. Savoury elements of forest floor, spice and a touch of oak add complexity without overshadowing the purity of fruit. The finish is long, detailed and beautifully balanced, capturing the cool climate elegance that defines Central Otago Pinot Noir.

Pair with duck breast and cherry glaze, roast quail with thyme, mushroom and truffle risotto or grilled salmon with herb butter. It is delicious now with a short decant, yet will cellar confidently for seven to ten years, developing further savoury nuance and textural softness over time.