2022 Pinot Noir, Zephyr Wines

Marlborough, New Zealand

Vintage: 2022

The Glover family were one of the first to plant grapes on their farm in Marlborough’s Dillon’s Point sub-region in 1988. Nineteen years later, led by eldest son Ben, the family launched Zephyr, a range of single vineyard wines from the farm. The name Zephyr means ‘a gentle breeze’. Inspired by the prevailing wind that moderates their vineyards.

This 2022 Pinot Noir expresses the ethereal, aromatic and structural flair of the hillside slopes of the Sutherland Settlement vineyard and the Southern Valleys of Marlborough. The wine shows classic cool climate precision matched with palate depth and the ability to support texture.

In the glass it opens with aromas of raspberries, wild forest berry fruits with high notes of cedar and spice. On the palate it is rich and vibrant with primary notes of cherry, currants and wonderfully grainy french oak. Juicy, textural tannins lead on to a succulent lingering finish.

Whats in the bottle

100% Pinot Noir

£2450

In stock

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Description

Ben Glover launched his Zephyr Wine brand into the UK in 2007. Zephyr wines are sourced from the 35 hectare, fourth-generation family farm situated in the sought-after Dillon’s Point region of Marlborough’s Wairau Valley. The name Zephyr, meaning ‘a gentle breeze’, is inspired by the prevailing wind that moderates the coastal family vineyard, and the Marlborough region.
Planted in 1985 alongside Marlborough’s Opaoa River, rows of Chardonnay, Gewürztraminer, Riesling, Pinot Gris, Pinot Noir, and Sauvignon Blanc thrive in fertile loam soils that provide Zephyr wines with lively single vineyard expression elegant aromatics, poised depth of flavour, and excellent structural longevity.
10 years after launching Zephyr, Ben and his wife Susie have transitioned 21 hectares of the family vineyard to organic farming practices. By carrying the bio-bro certified organic logo they are continuing Zephyr’s journey to express the true flavours of the family farm, while emphasising on wine growing through soil health, biodiversity, regenerative farming, and, ultimately, mindful consumption. Never still, always on the go, always innovating and planning their next move on the farm, and always with family.

The grapes are hand picked, and 100% destemmed, with a cold soak for about 5-7days before wild fermentation begins. Mid way through the ferment, yeasts are added to ensure a healthy and dry ferment. Hand plunged, and rack and return once, before being pressed off gently after about 18 days on skins. It is left to settle over night before being drained to French oak barrels where it is left to rest through winter and undergo Malolactic fermentation in the spring. The total time in oak is 12 months, with 30% of the liquid in new oak.