2014 Cloudy Bay Pinot Noir

(aged in a high percentage of heavy-toast oak, 30% of it new; totally destemmed): Healthy medium red. Plum, dark cherry, strawberry, licorice and a hint of herbs on the nose and palate. In a slightly dry, savory style, offering modest flesh and sweetness but good acid lift. I like the balance of red and black fruit and spice flavors but the wine just misses on aromatic lift and precision. Daniel Sorrell noted that Marlborough Pinot Noir is built on its firm line of acidity and tannins, while Central Otago Pinot is more tannic, rich and opulent. Both of the 2014 Pinots were made in Cloudy Bay's old facility and were thus pumped and more heavily extracted ("Marlborough Pinot needs to be worked in all but the best years," says Sorrell), but the new winery, which allows the team to work entirely by gravity, opened just in time for the 2015 harvest.

Pale to medium ruby-purple colored, the 2014 Pinot Noir has a very pretty, floral scented nose with notes of roses and violets over a core of cranberries, Bing cherries and pomegranate. Light to medium-bodied, the palate gives a wonderful intensity of perfumed red berries with just enough herbal and earthy lift, supported by finely grained tannins and harmonious acidity, finishing long. A great showing for Cloudy Bay!

Pale to medium ruby-purple colored, the 2014 Pinot Noir has a very pretty, floral scented nose with notes of roses and violets over a core of cranberries, Big cherries and pomegranate. Light to medium-bodied, the palate gives a wonderful intensity of perfumed red berries with just enough herbal and earthy lift, supported by finely grained tannins and harmonious acidity, finishing long. A great showing for Cloudy Bay! Dec 2015, www.robertparker.com, Drink: 2015-2022