Rapaura Springs Marlborough Pinot Noir Reserve 2019
Marlborough
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Awarded New Zealand Winery of the Year 2015, three Trophies at NZ’s 2019 Royal Easter Show, and the World’s Best Sauvignon Trophy, Rapaura Springs is a top drawer winery. Their Reserve Pinot Noir has suave berry fruit seasoned with elegant spice.
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Wine Details
- Red - Medium Bodied
- Fine wine
New Zealand- Mid Scarlet
- Pinot Noir
- 9.75 Units
- 13% ABV
- 750 ml
- 31 December 2026
Flavour Profile
Tasting notes
Silky with plum and cherry fruit, savoury oak spice, mid weight
Allergy information
Contains Egg, Sulphites
The Story Behind the Bottle
Owned by the Neylon family, Rapaura Springs has an astonishing track record of Trophies and Golds for its wines. The family started their farming career with mussels and apples but found vines much more rewarding. They have vineyards throughout the best sites in Marlborough, and also work with a handful of skilled growers to gain access to the finest fruit. The result is many award winning wines. For this Pinot Noir, the grapes were selected from premium sites throughout Marlborough to gain a balance of fruit, freshness and structure. Made just like a top Burgundy, in open top fermenters, with plunge down several times a day, plus gentle oak, the wine has depth and richness. Recommended with venison or beetroot and goat’s cheese tart.
Owned by the Neylon family, Rapaura Springs has an astonishing track record of Trophies and Golds for its wines. The family started their farming career with mussels and apples but found vines much more rewarding. They have vineyards throughout the best sites in Marlborough, and also work with a handful of skilled growers to gain access to the finest fruit. The result is many award winning wines. For this Pinot Noir, the grapes were selected from premium sites throughout Marlborough to gain a balance of fruit, freshness and structure. Made just like a top Burgundy, in open top fermenters, with plunge down several times a day, plus gentle oak, the wine has depth and richness. Recommended with venison or beetroot and goat’s cheese tart.
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