237,00  m/Moms
( 189,60  u/Moms )

Pinot Noir 100%. Sælges i kasser af 12 fl. 

’I glasset er State of Grace Pinot Noir lysere og mere transparent end Map Maker, og næsen er også mere afdæmpet, sart og delikat. Der er ribs, hindbær, tranebær og masser af eg. Samtidig er vinen også utrolig tør, der er flere tanniner, er bedre balanceret syre og så sætter smagen sig virkelig i munden.’

Vundet flere priser:

Gold Medal - New York International Wine Competition New York, June 2018

∗∗∗½ - 89 Points, Bob Campbell Master of Wine
Light, fresh and drying pinot noir with floral, dark cherry, anise, spice, wood-smoke and fresh herb flavours. A bright, tangy, high energy wine with a suggestion of new leather and furniture polish. Bob Campbell MW, NZ, January 2019

∗∗∗∗ - Michael Coopers NZ Buying Guide 2019
The age-worthy 2016 vintage (4*) was hand-picked at Rapaura, on the north side of the Wairau Valley, and matured in French oak barriques. Bright ruby, it is mouthfilling and savoury, with ripe, youthful, plum/spice flavours and a lingering, fairly firm finish. Best drinking 2020+.
Michael Cooper, NZ, November 2018

∗∗∗∗∗ - 93 Points, Wine Orbit
A lovely elegant rendition; the complex bouquet shows spiced cherry, raspberry coulis, game, black olive and roasted nut characters. The palate is succulent and beautifully weighted, delivering pristine fruit flavours together with attractive savoury nuances, finishing persistent and silky. The wine offers refined style and charming presence. Sam Kim, Wine Orbit, NZ, April 2018 

Rolf Madsen/VineXpressen skriver (red. uge 42/2021): Super lækker oversøisk pinot, hvor man finder indslag af kirsebær, ribs, blommesten og en bagkant af jordbær. Ditto i smagen, der er luftig og elegant med en lille puddersukkeragtig frugtsødme, der fylder munden fint ud. Læg dertil lidt dugfriske, grønne grene toppet op med et lille pinot-karakteristisk syrebid. I love it! 92. Anbefalet

Model/varenr.: STLA203
Type/Farve: Rødvin
Land: New Zealand
Vinhus: Staete Landt

Producenten skriver: The 2016 Pinot Noir has a bright cherry colour that is complimented by a lifted and complex aroma. Wild violets, dark cherries, pencil shavings and earthy notes bust out of the glass. The palate is deep with blackcurrants and spice being balanced by gentle tannins and clean acidity. Given time in the glass it develops more savoury notes and a softer texture showing the layers to the wine. It is drinking very well now but will continue to develop over the next 10 years.

The Staete Landt Estate is set in the heart of Marlborough’s “Golden Mile” in Rapaura.Soil types within the 52 acre Estate range from riverdeposits to stonier river gravel. Utilising these different soil types to their optimum potential, we planted 12 individual parcels of Pinot Noir, each providing a specific flavour component to the ensuing wine.

For the 2016 vintage flowering was reduced due to quite wet weather leaving us with modest crop levels. To help the crop along we gave the vines a partial leaf stripping to allow greater sunshine exposure on the grape bunches. Added to this, the sun then came out more consistently from the beginning of March all the way through harvest. This ‘Indian Summer’ helped ripen the fruit and gave us an unexpectedly great vintage.

Each of the 12 individual Pinot Noir parcels was handpicked. The vineyard is planted with four different clones; clone 114, 115, 777 and clone 5. The clones are planted on various rootstocks (Riparia Gloire, 101-14 and Schwarzmann). Because each clone and rootstock combination is planted on quite different soils on either side of the vineyard, each of the parcels has its own unique flavour and tannin structure.

The handpicked fruit was de-stemmed prior to going to tank. It went through a cold maceration phase of six to ten days prior to fermentation and a very extended post ferment maceration phase. Each of the 12 parcels spent a varying time on skins, with the maximum period being 45 days. Once maceration was deemed to be complete, the wine was pressed off, settled briefly then racked to barrels to undergo natural malolactic fermentation per individual barrel. We used a mixture of 25% new French oak and 75% older French oak barrels. Still in their individual parcels, the wines were aged for a total of 18 months in barrel.