I still remember my first trip to New Zealand in 2006 like it was yesterday. I felt as though I had discovered paradise, and that was even before I spent any time tasting the wine. The fact that the country could produce excellent wine was the icing on an already impressive cake.

That first trip included wine-country stops in Waiheke, Hawke’s Bay, Martinborough, and Central Otago. Even back then, it was clear that New Zealand Pinot Noir was on the rise.

I’ve now watched it mature for the past 20 years, making periodic visits every few years and tasting as much as I could both in New Zealand and abroad. Throughout that time, the progression in quality has been clear and steady.

That’s particularly impressive for a grape that very nearly disappeared from the country altogether in modern times.

A Rollercoaster History

The history of Pinot Noir in New Zealand is one of feast and famine, dominance and disaster.

It might surprise many to learn that Pinot Noir was, in fact, the dominant red grape variety in New Zealand from the 1880s through the early part of the 20th century. Of course, the wine industry at that time was tiny, little more than a cottage enterprise of farmers growing grapes alongside other crops and livestock.

The early colonialists in New Zealand, mostly British, brought with them a love of beer and spirits more than wine. But as in so many places around the world, those with missionary intent needed sacramental wine, so grapevines were planted and winemaking attempted soon after the first Europeans set foot in the Land of the Long White Cloud. Pinot Noir was among the earliest varieties planted.

Alongside the British came immigrants we’d now call Croatian. These Dalmatians knew far more about grape growing than their British counterparts and came from a wine-centric culture. They were often more successful as winegrowers and played a key role in the early proliferation of Pinot Noir throughout New Zealand.

Some historians believe that the cultural and class differences between these more working-class Dalmatian immigrants and the more patrician British colonialists helped pave the way for the rapid rise of the temperance movement in New Zealand. This anti-alcohol zeal came very close to wiping out the early wine industry in the first two decades of the 20th century. Various communities banned alcohol at the local level, and the temperance movement campaigned nationally for its abolition, creating an atmosphere of intolerance that nearly resulted in total prohibition in 1919.

The vote failed, but the damage was done. The nascent New Zealand wine industry was decimated, and Pinot Noir, once king of the country’s red grapes, faded into near obscurity. As the industry slowly regained ground over the next four decades, the red grape that growers could readily access and that performed reasonably well across the country was Pinot Meunier. According to wine historian Dr. Gerald Atkinson, by 1960 Meunier had become the dominant red grape in New Zealand.

Sixty years later, fewer than 50 acres of Pinot Meunier remain in New Zealand, compared with nearly 14,000 acres of Pinot Noir.

So how did Pinot Noir re-emerge from obscurity to reclaim its place as New Zealand’s leading red grape? In a word: science.

The mid-20th century marked the modernization of the New Zealand wine industry, as government scientists and officials established agricultural research stations and introduced protocols designed to improve viticultural quality. Chief among these was the adoption of heat-treatment and nursery techniques, along with new grapevine material, pioneered at UC Davis to ensure “virus-free” planting stock.

For reasons that may relate both to the fragility of the cultivar and to poor trade connections between New Zealand and France at the time, virus-free clones of Pinot Meunier proved frustratingly elusive for many years. Unable to secure what had once been the country’s favored red grape, aspiring winegrowers turned to the next best option: a number of Swiss Pinot Noir clones, most notably A.M. 10/5, along with 2/10 and Bachtobel, sourced chiefly from the Wädenswil research station.

These early workhorse clones of Pinot Noir grew well in New Zealand’s agricultural research stations. With official backing and ready for mass propagation, Pinot Noir stepped back into the limelight. Over the next 20 years, it effectively wiped Meunier off the map.

As an aside, deep research by Atkinson and others has shown that much plant material believed to be clone 10/5 was, in fact, a mix of other clones, the result of limited verification capacity among commercial nurseries struggling to keep pace with surging demand for Pinot Noir cuttings. As a result, until the arrival of more modern material in the early 2000s, the clonal makeup of New Zealand’s Pinot Noir vineyards was best described as chaotic.

A Steep Rise to Greatness

New Zealand Pinot Noirs around 2006 could sometimes feel a bit clunky. Even the best examples often showed a brawny quality—the grace of a prizefighter rather than a ballerina. Most had bright acidity and good flavor, but they could veer toward underripeness or overripeness.

At the time, wines from Central Otago in particular seemed to struggle with intense UV light, as thick, dark skins produced burly tannins and a broad-shouldered profile that could lean rustic in less favorable vintages.

As the industry expanded, many new producers entered the market with wines aged in brand-new barrels—partly out of necessity, partly in imitation of top Burgundies—resulting in bottles that tasted more of expensive wood than of place.

But the modern Pinot Noir movement quickly grew out of this awkward adolescence.

Over the past two decades, New Zealand Pinot Noir has steadily become more refined. Wines have lightened in color, density, and weight. Extraction has grown gentler. The heavy cosmetic imprint of new oak has become the exception rather than the rule, with many producers favoring neutral barrels or very low percentages of new wood.

Farming has improved as well, driven by an impressive national commitment to sustainability and a growing organic (and to a lesser extent biodynamic) movement. The result has been cleaner, more pristine fruit that delivers on New Zealand’s promise of purity. Canopy management has also advanced, both in technical sophistication and in response to climate change.

The early 2000s also marked the arrival of a new wave of clonal imports, led by the ENTAV Dijon clones 115, 667, 777, and 828, along with the Geisenheim clones 20, 23, and 18, which are particularly well suited to cooler sites. After the clonal confusion of the 1980s, growers could finally rely on virus-free, genetically verified, and morphologically consistent planting material.

Most have happily adopted these newer clones for replantings and new vineyards, though a few proponents of the historical 10/5 remain. This clonal shift has undoubtedly contributed to the evolving character of New Zealand Pinot Noir.

All of this change over the past two decades, combined with the steadily increasing experience and expertise of growers, has made New Zealand Pinot Noir better than ever. On my most recent trip to attend the Pinot Noir NZ conference last February, I was struck by how many wines displayed energy, finesse, brightness, balance, and sheer deliciousness.

When Quality is Not Enough

Despite being at the top of their game, New Zealand’s Pinot Noir producers are confronting a difficult moment. The country’s severe pandemic lockdowns strained export relationships, and economic headwinds at home have made recovery uneven. While Sauvignon Blanc continues in its popularity, especially at lower price points, Pinot Noir has become a harder sell.

The data backs this up. According to the New Zealand Winegrowers 2025 Annual Report, exports to the United States, still the country’s largest market, declined by roughly 3 percent in value over the past year, even as shipments to secondary markets such as China and South Korea surged.

More tellingly for Pinot Noir, total red wine exports have fallen sharply, dropping from a recent peak of about 18.8 million liters in 2022 to just over 14.1 million liters in 2025, a decline of roughly 25 percent in three years. In that context, it is hardly surprising that many producers are choosing to direct their best Pinot Noir toward markets where momentum feels stronger and distribution is more reliable.

In practical terms, that means many of New Zealand’s finest Pinot Noirs never reach the United States. Distribution in the UK and Europe remains stronger, but American availability has dwindled. With Wines of New Zealand scaling back investments in US trade promotion, these wines are increasingly absent from shelves, wine lists, and conversations.

As I assembled my tasting notes for nearly 150 wines below, I was shocked to see how many of the best bottles, regardless of vintage, could not be found through a single US retailer. These are not marginal wines. They are expressive and distinctive examples of Pinot Noir at a global standard. That they are so hard to find is deeply frustrating. New Zealand Pinot Noir has done the hard work. It now deserves an audience willing to meet it where it stands.

Tasting Notes

The notes that follow were made over the course of several days’ worth of tasting last February in various formats, from sit-down occasions to walk-around tastings as part of the Pinot Noir NZ 2025 conference in Christchurch. Many producers were kind enough to offer tastes of older vintages from their libraries. Prices without links to buy are my best estimates of expected US cost.

Wines With a Score Between 9.5 and 10

2022 Pyramid Valley Vineyards “Angel Flower” Pinot Noir, North Canterbury, New Zealand
Light garnet in the glass, this wine smells of raspberries and sour cherries with flowers and a hint of meatiness. In the mouth, wonderfully supple, gauzy tannins wend their way around a flowing stream of raspberry, sour cherry, and candied redcurrant as fresh wildflowers and aromatic herbs waft on the breeze. Gorgeous texture, fantastic acidity, and great length, with this aromatic sweetness that can’t help but make you smile. Sexy AF. 100% destemmed, fermented in open-top concrete tanks, then spends a year in 1-5 year old puncheons and barrels, then another year in large wooden tanks. 13.5% alcohol. Cost: $100. click to buy.

2015 Rippon “Tinker’s Field” Pinot Noir, Central Otago, New Zealand
Medium ruby with garnet highlights, this wine smells of warm earth, herbs, and raspberries. In the mouth, salty berry flavors and crushed stone notes unfold into a long, juicy, delicious profile. Herbal tones persist, and redcurrant sings clearly in a crystalline finish. Positively vibrating with energy and gorgeous in its shimmering complexity. 13.5% alcohol. Cost: $n/a

Wines With a Score Around 9.5

2021 Ata Rangi “Masters” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in the glass, this wine smells of dusty earth, raspberry, and green herbs. In the mouth, wonderfully fresh green herbal notes mix with gorgeous raspberry fruit vibrating with bright and zingy acidity. Very fine tannins add structure as the wine soars through a long, fresh, herbal-inflected finish. Wonderfully complex and alluring. Cost: $??

2020 Bell Hill Vineyard “Single Parcel – Shelf” Pinot Noir, North Canterbury, New Zealand
Light to medium garnet in color, this wine smells stony, with sour cherry, floral notes, and crushed rocks. In the mouth, green-tinged sweet raspberry and sour cherry flavors feel pure and crystalline, with a distinctly stony profile (I wrote “stony AF” in my notes) and bright acidity. There’s a remarkable purity to this wine that takes the breath away. Outstanding. Cost: $n/a.

2020 Bell Hill Vineyard Pinot Noir, North Canterbury, New Zealand
Light to medium garnet in the glass, this wine smells of sweet raspberry and sour cherry with floral notes. In the mouth, bright raspberry and redcurrant flavors mix with dried herbs, as zingy acidity and outstanding, fine, lightly athletic tannins seem sculpted and delicate on the palate. Incredibly long and precise. Phenomenal. Cost: $220. click to buy.

2017 Bell Hill Pinot Noir, North Canterbury, New Zealand
Light to medium garnet in the glass, this wine smells of chopped green herbs and underbrush, with dried flowers and cranberry fruit layered over top. In the mouth, earthy cranberry and pomegranate flavors are shot through with chopped green herbs and dried herbs, as dusty tannins fill the mouth, and notes of faintly salty raspberry leaf linger in the finish. Fantastic freshness and stony minerality. The tannins gain weight and definition over time. 12% alcohol. 2756 bottles made. Cost: $320. click to buy.

2022 Dry River Pinot Noir, Martinborough, Wairarapa, New Zealand
Pale garnet in the glass, this wine smells of raspberry and herbs, with lovely floral high notes. In the mouth, lithe raspberry and floral notes are melded to a wet pavement stoniness as great acidity and a light salinity carry through the finish. Faint gauzy tannins and fantastic acidity round out a tour de force in power and delicacy. Outstanding. 13% alcohol. Cost: $100

2023 Felton Road “Cornish Point” Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of sweet raspberry and cherry with floral notes. In the mouth, bright cherry and raspberry flavors have a pastille-like purity, framed by fine, fluffy tannins. Long and beautiful, with fantastic balance and persistence. Cost: $75. click to buy.

2023 Felton Road “Block 5” Pinot Noir, Central Otago, New Zealand
Medium garnet in color, this wine smells of sweet raspberry and flowers. In the mouth, silky raspberry fruit is supported by firm tannins, with notes of green herbs adding freshness. Tight and focused, with great acidity, this wine clearly needs some time to relax and open, but offers tremendous complexity and energy. Cost: $115. click to buy.

2012 Kusuda Pinot Noir, Martinborough, Wairarapa, New Zealand
Pale ruby in the glass, this wine smells of earth, herbs and dried flowers. In the mouth, a salty umami wave of raspberry dashi, and dried flowers shimmers with ethereal flavors as a silky texture carries wave after wave of gorgeous complexity across the palate. What balance, what poise! Fantastic acidity. A stupendous wine. 13.5% alcohol. Cost: $290. click to buy.

2022 Prophet’s Rock “Olearia” Pinot Noir, Central Otago, New Zealand
Light garnet in color, this wine smells almost briny, with aromas of raspberry, umeboshi, herbs, and flowers. In the mouth, umeboshi, raspberry, and redcurrant flavors are framed by fine tannins, while excellent acidity gives the wine lift and drive. Long and mouth-watering through the finish. A tremendous wine that demands contemplation. Cost: $75.

2022 Prophet’s Rock “Home Vineyard” Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells stony, with notes of cherry and raspberry and a road-dust earthiness. In the mouth, dusty tannins frame raspberry and sour cherry fruit with faint herbal notes, while bright acidity brings redcurrant lift and a distinctly stony persistence. Chiseled and resonant, with incredible poise. Cost: $55.

2022 Pyramid Valley Vineyards “Earth Smoke” Pinot Noir, North Canterbury, New Zealand
Light to medium garnet in the glass, this wine smells faintly of struck match, underbrush, raspberries, and raspberry leaf. In the mouth, beautifully earthy notes of cherry, forest floor, underbrush, aromatic herbs, and dried flowers. Lightly grippy tannins gradually stiffen with time. Dried herbs linger in the finish. Excellent acidity. Delicious. 100% destemmed, fermented in open-top concrete tanks, then spends a year in 1-5 year old puncheons and barrels, then another year in large wooden tanks. 13% alcohol. Cost: $120. click to buy.

2020 Pyramid Valley Vineyards “Angel Flower” Pinot Noir, North Canterbury, New Zealand
Medium garnet in the glass, this wine has an incredibly floral nose of cherry, raspberry, and herbal aromas, as if it is living up to its name. In the mouth, bright cherry and raspberry fruit lean towards sour cherry and redcurrant as the wine slides silky across the palate. Amidst the sensuousness of the flavors, there is yet a stony underbelly to the wine, accentuated by the fine, supple tannins. Phenomenal acidity and incredible persistence on the palate. A triumph. 13.5% alcohol. Cost: $100. click to buy.

2022 Quartz Reef Wines “Royal Series ‘Anna von Tirol’” Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells floral and stony, with notes of raspberry. Lean and bright in the mouth, candied raspberry and redcurrant flavors ride over a stony core, framed by very fine tannins. Floral and precise, with great acidity. Delicate, crystalline, and gorgeous. Cost: $135. click to buy.

2021 Rippon Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of tangy sour cherry. In the mouth, sour cherry and herbal flavors are juicy and bright, delivering a pure, long impression. Fantastic balance, with great acidity and tannins that build structure without sacrificing juiciness. This is a wine that builds in layers on the palate with increasing delight. Cost: $65. click to buy.

2012 Rippon “Tinker’s Field” Pinot Noir, Wanaka, Central Otago, New Zealand
Medium blood red in the glass, this wine smells of carob and red miso, wet earth, and dried underbrush. In the mouth, powdery muscular tannins surround a core of red berries and chopped green herbs with a resinous sappy quality that, combined with the excellent acidity, makes for a mouthwatering package. The tannins seem to linger and retain their shape as the wine’s sour cherry and raspberry flavors fade, leaving this ghost of a mountain in the mouth. Certified organic and biodynamic fruit was fermented with 44% whole clusters and then aged for 10 months in 31% new French oak. The wine was then racked to neutral barrels for a second winter before being bottled unfined and unfiltered. 13.5% alcohol. Cost: $n/a

Wines With a Score Between 9 and 9.5

2021 Ata Rangi Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium to dark garnet in color, this wine smells of dark cherry and herbs with a hint of sweet oak. In the mouth, supple tannins frame cherry and herbal flavors, with vibrant acidity giving the wine a lithe, juicy feel and fresh green herbal notes that linger in the finish. Cost: $166. click to buy.

2021 Ata Rangi “Kotinga” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium to dark garnet in color, this wine smells of herbs and earth. In the mouth, dark cherry fruit is shaped by muscular tannins, with green herbal notes and dusty earth tones, finishing long and structured. Delicious and likely to age very well. Cost: $100.

2009 Bell Hill Pinot Noir, North Canterbury, New Zealand
Light to medium blood red with brick at the rim, this wine smells of red apple skin, sun-warmed earth, blood orange, and dried raspberry fruit. In the mouth, red apple skin, raspberry, blood orange, and dried cherry flavors have a bright intensity thanks to excellent acidity. A wispy, ghostlike tannin hangs near the threshold of imperceptibility, as touches of dried herbs and potpourri linger in the finish. 14% alcohol. 2322 bottles made. Cost: $n/a

2014 Bell Hill Vineyard Pinot Noir, North Canterbury, New Zealand
Light to medium ruby in the glass, this wine smells of red apple, miso, dashi, and herbs. In the mouth, stony raspberry and red apple skin flavors feel deeply mineral, framed by fine tannins, with chopped green herbs lingering in a long finish. Aging beautifully and deliciously. Poured from magnum. Cost: $210.

2013 Bell Hill Pinot Noir, North Canterbury, New Zealand
Light to medium blood red in the glass, this wine smells of red miso, dusty earth, warm rocks, and red fruit. In the mouth, wonderfully savory red apple skin, red fruits, dried herbs, dashi, and then just when you think you’re done sensing the wine, a little kick of chopped green herbs comes in and says, “still young!” Fantastic acidity and sensual texture, with faint tannins that have an athletic suppleness to them. 13% alcohol. 4458 bottles made. Cost: $n/a

2021 Blank Canvas “Escaroth Vineyard – Taylor Pass” Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells of cherry and herbs. In the mouth, savory herbal notes wrap around cherry fruit, with a saline edge and hints of citrus leading into a raspberry-tinged finish. Complex, compelling, and resonant. Cost: $50.

2023 Blank Canvas “Upton Downs – Upper Awatere” Pinot Noir, Marlborough, New Zealand
Light to medium garnet in color, this wine smells of green, stemmy herbs and raspberry leaves. In the mouth, raspberry fruit and leafy notes mix with citrus peel, framed by gauzy tannins and bright acidity. Fresh, energetic, and thrumming with life. Cost: $50.

2021 Blank Canvas “Settlement Vineyard – Omaka” Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells of sun-warmed rocks and dried herbs. In the mouth, cherry and raspberry fruit mix with herbal tones, supported by fine tannins. Green herbal notes and lifted aromatics carry through a long, perfumed finish. Really wonderful aromatic. Cost: $50.

2021 Burn Cottage “Sauvage Vineyard” Pinot Noir, Bannockburn, Central Otago, New Zealand
Medium garnet in the glass, this wine smells faintly meaty, with aromas of cherry and piney green herbs. In the mouth, juicy cherry and raspberry fruit mix with green and dried herbs and a subtle dashi-like savoriness. The tannins are tight and firm, giving the wine a structured feel, while great acidity provides lift and persistence. Cost: $ 74. click to buy.

2021 Burn Cottage “Burn Cottage Vineyard” Pinot Noir, Lowburn, Central Otago, New Zealand
Medium garnet in color, this wine smells of sweet cherries and raspberries. In the mouth, supple tannins frame flavors of raspberry and cherry, delivering a long, juicy impression. Excellent acidity and a pronounced stony character give the wine clarity and drive through the finish. Cost: $70. click to buy.

2022 Chard Farm “Mason Vineyard” Pinot Noir, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of raspberry and floral notes. In the mouth, redcurrant and raspberry flavors present in a tight, linear profile, supported by muscular tannins. Long and focused, this wine shows excellent structure and clearly needs time in the bottle to soften and unfold. Cost: $60.

2020 Chard Farm “The Tiger” Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of sweet cherry and flowers. In the mouth, sweet cherry fruit is carried by light, fine-grained tannins, with a bright, juicy quality that extends into a long, floral finish. Great acidity keeps the wine fresh and lively. Cost: $65.

2020 Chard Farm “Mason Vineyard” Pinot Noir, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of struck match with notes of herbs and earth. In the mouth, fine, stony tannins give the wine shape as bright, juicy fruit is lifted by fresh green herbal notes. Lively on the palate, with excellent acidity that keeps everything fresh and energetic through the finish. Cost: $60.

2009 Craggy Range “Aroha” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium ruby in color, this wine smells of red miso and raspberries with a hint of meat and flowers, roasted nuts, and toffee. In the mouth, fleecy tannins surround earthy flavors of raspberry and cherry as dried and chopped fresh herbs add a lovely freshness to the wine. A faint salinity lingers in the finish. Delicious. 14% alcohol. Cost: $n/a

2022 Dog Point Vineyard Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells of raspberry and cherry with a faint saline note. In the mouth, saline raspberry fruit mixes with herbs and earth, framed by long, supple, fleecy tannins. Great acidity keeps the wine lively. Very pretty and delicious. Cost: $48. click to buy.

2015 Dog Point Vineyard Pinot Noir, Marlborough, New Zealand
Medium garnet in color, this wine smells of meaty raspberry with a hint of herbs. In the mouth, tight, muscular tannins give structure to raspberry fruit, with great acidity and a long finish marked by herbal, salty, meaty notes and dried flowers. Excellent. Cost: $48.

2019 Dog Point Vineyard Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells of raspberry, cherry, and herbs. In the mouth, zingy, fresh cherry and raspberry flavors mix with herbs, supported by tight tannins, with a faint earthiness appearing in the finish. Excellent acidity and dynamism. Cost: $57. click to buy.

2023 Dry River Pinot Noir, Martinborough, Wairarapa, New Zealand
Light garnet in color, this wine smells of raspberry and sour cherry with herbal notes. In the mouth, bright sour cherry and raspberry flavors mix with dried herbs, shaped by tight, athletic tannins and great acidity, suggesting it will benefit from time in the bottle. But still pretty delicious now. Cost: $100.

2014 Felton Road “Block 5” Pinot Noir, Bannockburn, Central Otago, New Zealand
Medium ruby in the glass with blood red highlights, this wine smells of katsuobushi (dried bonito flakes), flowers, red apple skin and raspberries. In the mouth, raspberry and red apple skin flavors have a wonderful dried redcurrant and sour cherry brightness, as dried herb and floral notes are wrapped in gauzy tannins that stiffen with time. There’s a faint salinity here that, along with excellent acidity, makes the mouth water and brings a crystalline quality to the wine. Certified organic and biodynamic fruit was fermented with ambient yeasts and 25% whole clusters. Aged for 17 months in 30% new oak before bottling unfined and unfiltered. 14% alcohol. B Corp certified, IWCA-Silver certified. Cost: $78. click to buy.

2021 Folding Hill Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in color, this wine smells of sweet cherry and bright red fruit. In the mouth, cherry flavors are framed by supple, long tannins, with sweet raspberry pastille notes adding charm. Bright and lively, with great acidity and length. Cost: $50.

2022 Gibbston Valley “Le Maitre” Pinot Noir, Gibbston, Central Otago, New Zealand
Light to medium garnet in the glass, this wine smells of cranberry, chopped green herbs, and citrus peel. In the mouth, bright raspberry and cranberry flavors mix with citrus peel and redcurrant as lightly grippy tannins fill the mouth. Fine and bright, with great acidity and a nice stony underbelly. Certified organic fruit is destemmed and fermented with ambient yeasts. Aged for 11 months in 20% new French oak. 13.5% alcohol. Cost: $??

2024 Millton Vineyards “La Cote” Pinot Noir, Gisborne, New Zealand
Light garnet with purple tones and a faint haze, this wine smells of raspberry and flowers. In the mouth, bright, juicy, crystalline raspberry fruit is framed by fluffy, mouth-coating tannins, with a long, pure finish driven by great acidity in which raspberry and floral notes linger cleanly. Beautiful. Cost: $40. click to buy.

2020 Millton Vineyards “Clos de Ste Anne – Naboth’s Vineyard” Pinot Noir, Gisborne, New Zealand
Medium garnet in color, this wine smells of green herbs, oak, and raspberry. In the mouth, cherry, dashi, and raspberry flavors mix with saline green herbal notes, framed by fine tannins that give the wine a poised, savory profile. Cost: $80. click to buy.

2023 Novum Pinot Noir, Marlborough, New Zealand
Medium garnet in color, this wine smells of struck match, cherry, and raspberry. In the mouth, raspberry pastille notes mix with cherry and earth, framed by fine, dusty tannins. Smooth and balanced, with great acidity and an ethereal quality that is quite compelling. Cost: $60. click to buy.

2023 Oraterra Pinot Noir, Martinborough, Wairarapa, New Zealand
Light to medium garnet in color, this wine smells of raspberries and sweet cherry. In the mouth, bright raspberry and sour cherry flavors mix with a hint of sweet oak, citrus peel, and faint herbal and floral notes. Long and supple, with tannins that add grip over time. Cost: $100.

2022 Palliser Estate Pinot Noir, Martinborough, Wairarapa, New Zealand
Light to medium garnet in the glass, this wine smells of dried and chopped herbs with raspberry pastilles. In the mouth, cherry and raspberry fruit are framed by fine, grippy tannins and great acidity, with chopped herbal notes lingering in the finish. Energetic and alluring. Cost: $40. click to buy.

2023 Pyramid Valley Vineyards “Manatu” Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of cherry and cranberry fruit with hints of raspberry leaf and mulberry. In the mouth, black raspberry, cherry, and mulberry flavors have a gauzy, very supple tannic structure and a faint minerality and just a hint of umami salinity. Excellent acidity. 13.5% alcohol. Cost: $??

2023 Pyramid Valley Vineyards Pinot Noir, North Canterbury, New Zealand
Medium to dark garnet in the glass, this wine smells of black raspberry and cherry with a hint of citrus peel. In the mouth, cherry and plummy fruit is wrapped in a gauzy haze of tannins, with hints of dried herbs and flowers. Wonderfully round and floral, with only a faint grip. Excellent acidity. Very pleasurable. 13.5% alcohol. Cost: $65.

2022 Pyramid Valley Vineyards “Snakes Tongue” Pinot Noir, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of wet chalkboard, black cherry, and a hint of plum. In the mouth, plummy, dark cherry fruit mixes with a nice floral tone as soft suede-like tannins coat the mouth. There’s a nice chopped herb freshness to the wine, and excellent acidity. About 30% whole cluster fermented in open-top concrete tanks, then spends a year in 30% new old puncheons and barrels, then another year in large wooden tanks. 13.5% alcohol. Cost: $108. click to buy.

2014 Quartz Reef Wines “Single Ferment” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium ruby in color, this wine smells of dried herbs and raspberry pastilles. In the mouth, lighter, grippy tannins give a broad feel as cherry fruit coats the palate, mixed with herbs and wood. Baking spice notes add complexity through a long finish. Delicious. Cost: $55.

2022 Quartz Reef Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of sweet raspberry and flowers, with a hint of dried herbs. In the mouth, brilliantly bright raspberry flavors are mouthwatering thanks to excellent acidity. Redcurrant and sour cherry enter the frame along with dried herbs and this road-dust tannin that coats the mouth. Lovely aromatic herbal notes linger in the finish with a hint of stone. Biodynamic and organic certified. Fermented with ambient yeasts. Aged in 27% new oak for 12 months. 14% alcohol. Cost: $45. click to buy.

2021 Rippon “Tinker’s Field” Pinot Noir, Central Otago, New Zealand
Medium garnet in color, this wine smells stony, with sour cherry, struck rocks, herbs, and flowers. In the mouth, tight, muscular tannins frame sour cherry fruit, with a hint of dried licorice root bitterness. Herbal and powerful, with great acidity. Seemingly built for the long haul, I might wait a few years before opening this bottle. Cost: $120. click to buy.

2022 Schubert “Block B” Pinot Noir, Martinborough, Wairarapa, New Zealand
Light garnet with ruby tones, this wine smells of cherry and herbs. In the mouth, faint dashi-like savoriness mixes with cherry and herbal flavors, as muscular tannins add stiffness alongside wonderfully fresh green herbal notes. Lovely. Cost: $75.

2022 Terra Sancta “Slapjack Block” Pinot Noir, Central Otago, New Zealand
Light cloudy garnet in the glass, this wine smells of sour cherry and raspberry with a hint of caramel. In the mouth, sour cherry and redcurrant flavors mix with dried herbs, framed by powdery tannins. Long and balanced, with great acidity. Cost: $60.

2022 Terra Sancta “Special Release First Vines” Pinot Noir, Central Otago, New Zealand
Light to medium garnet in the glass, this wine smells of dashi, green herbs, and raspberry. Bright and juicy in the mouth, raspberry pastille flavors feel fresh and lifted, soaring long on the back of excellent acidity. Delicious. Cost: $ 75.

2021 Te Whare Ra Wines “Single Vineyard 5096 Clayvin” Pinot Noir, Marlborough, New Zealand
Light garnet in the glass, this wine smells of raspberry pastilles with dried herbs and flowers. In the mouth, electric, juicy acidity drives candied raspberry and redcurrant flavors with a citrusy edge, framed by ethereal tannins and a long, outstanding finish. Very impressive. Cost: $75.

2021 Two Paddocks “The First Paddock” Pinot Noir, Gibbston, Central Otago, New Zealand
Medium garnet in color, this wine smells of earth, herbs, and dried flowers. In the mouth, flavors of cherry and sour cherry are carried on the back of long, smooth, supple tannins, with both green and dried herbal notes extending into a lengthy finish. Great acidity throughout. Very tasty. Cost: $78. click to buy.

2021 Two Paddocks “The Last Chance” Pinot Noir, Alexandra, Central Otago, New Zealand
Light to medium garnet in the glass, this wine smells floral with notes of dried herbs. In the mouth, fine, supple tannins support a long, juicy profile filled with raspberries and other red berries as dried herbal notes persist alongside excellent acidity. Delicious. Cost: $76. click to buy.

2021 Two Paddocks “The Fusilier” Pinot Noir, Bannockburn, Central Otago, New Zealand
Medium garnet in color, this wine smells of cherry and raspberry with earthy undertones. In the mouth, great acidity drives long, juicy cherry fruit, with hints of cedar, earth, and dried herbs framed by supple tannins. Lovely. Cost: $80. click to buy.

2022 Valli Wine “25th Anniversary” Pinot Noir, Central Otago, New Zealand
Medium garnet in color, this wine smells of sweet cherry. In the mouth, bright, juicy cherry fruit is lifted by great acidity, with fine green herbal notes and tight, athletic tannins carrying the wine through a long finish. Balanced, complex, and energetic. Cost: $??

2015 The Wrekin “Needle’s Eye” Pinot Noir, Marlborough, New Zealand
Medium garnet with ruby highlights, this wine smells of raspberry and salty cherry. In the mouth, juicy cherry fruit is shaped by fine-grained, stony tannins, giving the wine a gorgeous, long, and balanced feel. Delicious. Cost: $50.

2018 The Wrekin “Needle’s Eye” Pinot Noir, Marlborough, New Zealand
Light ruby in color, this wine smells of sweet raspberry and herbs. In the mouth, bright, juicy raspberry fruit mixes with herbal and floral notes, with a citrus accent and a long, energetic finish. Ethereal and energetic, even vibrant. Cost: $50.

Wines With a Score Around 9

2020 Astrolabe “Waihopai Valley – Southern Valleys” Pinot Noir, Marlborough, New Zealand
Light to medium garnet in the glass, this wine smells of raspberry, herbs, and flowers. In the mouth, bright raspberry fruit is supple and long, with juicy freshness, herbal notes, and flavors of raspberry pastille framed by fine tannins and a stony note that lingers in the finish. Cost: $60.

2023 Astrolabe “Kekerengu Coast – Coastal South” Pinot Noir, Marlborough, New Zealand
Light garnet in color, this wine smells stony and floral, with notes of redcurrant and herbs. In the mouth, fine, stony tannins fill the palate as floral berry flavors mix with herbs and crushed rock notes. Great acidity gives the wine lift and persistence. Crunchy. Cost: $??

2013 Ata Rangi Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in the glass, this wine smells of raspberry, earth, and herbs. In the mouth, muscular tannins wrap around a core of raspberry, citrus peel, and dried herbs. Floral notes linger in the finish, but this is a tightly wound wine, even at this point in its evolution. Excellent acidity. 13.5% alcohol. Cost: $140.

2020 Black Estate “Netherwood” Pinot Noir, North Canterbury, New Zealand
Medium garnet in color, this wine smells of earth and cherry. In the mouth, tangy sour cherry flavors are framed by powdery tannins, with vibrant acidity and a long finish. There is a suggestion of slight volatility but that doesn’t bug me. Cost: $50

2020 Borthwick Vineyard “Paddy Borthwick Right Hand” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet with purple highlights, this wine smells of earth, dried herbs, and dark fruit. In the mouth, juicy dark cherry fruit feels intense yet balanced, with light, athletic tannins, great acidity, and a long finish. Cost: $60

2020 Borthwick Vineyard “Paddy Borthwick Left Hand” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in color, this wine smells of cherry, chopped herbs, and dusty earth. In the mouth, cherry and raspberry fruit mix with fresh herbal notes, framed by tight yet supple tannins and bright acidity. Cost: $60

2022 Burn Cottage “Moonlight Race” Pinot Noir, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of raspberry and sour cherry with a faint hint of snuffed candle. In the mouth, sour cherry and raspberry fruit sit at the core as muscular tannins grip the palate. Notes of dried herbs and green, savory tones add complexity, while excellent acidity keeps the wine energetic and mouth-watering through the finish. Cost: $50. click to buy.

2018 Clos Ostler “Carolines” Pinot Noir, Waitaki, Central Otago, New Zealand
Light garnet in the glass, this wine smells of floral and sweet cherry aromas. In the mouth, bright and juicy cherry and raspberry flavors mix with dried herbs as gauzy tannins hang in the background, as citrus and a hint of sweet oak linger in the finish. Pretty. Cost: $100. click to buy.

2016 Dry River “Craighall” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium to dark garnet in the glass, this wine smells of ripe cherry with earth and herbs. In the mouth, cherry and raspberry fruit mix with citrus peel and herbal notes, framed by velvety tannins and good acidity, with long persistence. Pretty but a touch riper than it needs to be. Cost: $n/a.

2022 Escarpment Winery Pinot Noir, Martinborough, Wairarapa, New Zealand
Light to medium garnet in color, this wine smells of dried herbs and dusty road. In the mouth, cherry fruit sits within a stony core with bright acidity, as supple, fine tannins add structure. Herbal notes and a hint of citrus peel linger in the finish. Cost: $48. click to buy.

2023 Felton Road “MacMuir” Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of cherry, with a bright, rich aromatic profile. In the mouth, darker flavors of raspberry, black cherry, and cherry give the wine depth, while moderately muscular tannins provide structure. Good acidity. Cost: $82. click to buy.

2022 Felton Road “Block 3” Pinot Noir, Bannockburn, Central Otago, New Zealand
Medium to dark hazy garnet in the glass, this wine smells of perfumed dried flowers, wet earth, and bright cherry fruit. In the mouth, wonderfully floral cherry and earth flavors mix with dried herbs as a fleecy blanket of tannins settles over the palate. Wonderfully aromatic in the finish with floral top notes, a core of cherry, and an earthy rumble underneath. Excellent acidity. Certified organic and biodynamic fruit is fermented with ambient yeasts and 25% whole clusters. Aged for 13 months in 25% new French oak. Bottled unfined and unfiltered. 14% alcohol. B Corp certified, IWCA-Silver certified. Cost: $100. click to buy.

2021 Folding Hill “Orchard Block” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of cherry, cedar, flowers, and sweet oak. In the mouth, sweet oak and cherry flavors lead, supported by good acidity and a nice sense of length. The tannins are supple but muscular, though the oak presence feels slightly more prominent than I would prefer. Cost: $42. click to buy.

2014 Folding Hill “Cellar Release” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet with ruby highlights, this wine smells of sweet cherry and brown sugar. In the mouth, powdery tannins wrap around a core of cherry fruit, with good acidity carrying dried herbal notes into the finish. Cost: $n/a.

2016 Gibbston Valley “Le Maitre” Pinot Noir, Gibbston, Central Otago, New Zealand
Light to medium blood and ruby red in the glass, this wine smells of red miso, red apple skin, and just slightly cooked cherry compote with a dash of chopped green herbs. In the mouth, bright raspberry and cranberry flavors mix with sourish redcurrant and sour cherry as dried herbs and lightly muscular tannins linger in the finish with just a faint touch of woody bitterness. Excellent acidity and freshness. Certified organic fruit was destemmed and fermented with ambient yeasts, then aged in 20% new French oak for 11 months. 13.5% alcohol. Cost: $??

2021 Greystone Wines “Vineyard Ferment” Pinot Noir, North Canterbury, New Zealand
Medium garnet in the glass, this wine smells of raspberry and herbs. In the mouth, juicy, bright raspberry fruit mixes with herbs and more savory notes of umami that are all shaped by smooth tannins, with earthy beetroot notes adding depth. Unique and interesting. Cost: $??

2019 Greywacke Pinot Noir, Marlborough, New Zealand
Medium garnet in color, this wine smells of raspberry and cherry with earthy undertones. In the mouth, river mud and raspberry fruit mix with herbs. Bright acidity and a juicy, floral, stony impression linger in the finish. Cost: $44. click to buy.

2016 Greywacke “Archive Release” Pinot Noir, Marlborough, New Zealand
Medium garnet with hints of ruby, this wine smells of cherry and red apple skin. In the mouth, fleecy tannins frame juicy cherry fruit, with great acidity, herbal notes, raspberry leaf, and a faint salinity that adds to the wine’s fresh feel. Tasty. Cost: $44. click to buy.

2021 Luna Estate “Eclipse Vineyard” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium to dark garnet in the glass, this wine smells of cherry with a hint of sweet oak and fresh herbs. In the mouth, fresh herbal and cherry flavors feel juicy and focused, with fine tannins, good length, and a slight touch of heat in the finish, but it’s hard to argue with the flavors here. Cost: $??

2017 Maude Wines “Reserve” Pinot Noir, Wanaka, Central Otago, New Zealand
Medium blood red in color, this wine smells of chopped green herbs and dried herbs layered over red fruit. In the mouth, silky textured flavors of red apple skin, raspberry, and raspberry leaf mix with dried herbs as fine tannins float into the various corners of the mouth. There’s a nice freshness thanks to green herbs and bright acidity. Fermented with 70% whole clusters, and then aged in 30% new French oak for 10 months. 14% alcohol. Cost: $??

2021 Millton Vineyards “La Cote” Pinot Noir, Gisborne, New Zealand
Light ruby in the glass, this wine is incredibly aromatic, smelling of resinous herbs, marijuana resin, raspberry, and meat. In the mouth, tangy raspberry fruit is wrapped in fleecy tannins, with fresh green herbal notes and a saline edge keeping the wine bright and mouth-watering. The wine stops short of the depth and complexity that I thought it might express. Cost: $40. click to buy.

2016 Misha’s Vineyard “Verismo” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium ruby in the glass with garnet highlights, this wine smells of bright cherry and raspberry fruit with a hint of dried herbs and incense. In the mouth, bright cherry and raspberry notes are wrapped in a fist of suede-like tannins as hints of dried herbs and a faint umami character linger in a long finish where the tannins gain weight and stiffness. Excellent acidity. Chilled overnight and crushed (leaving 3% whole bunch) then cold soaked for 5–7 days before fermentation with ambient yeasts. Inoculated for malolactic conversion. Aged in 32% new oak for 18 months. 14% alcohol. Cost: $??

2019 Mt. Beautiful Wines Pinot Noir, North Canterbury, New Zealand
Medium ruby in color, this wine smells of red apple skin, herbs, and cranberry. In the mouth, raspberry and cranberry flavors mix with dried herbs, framed by fine tannins. Tasted from magnum, in which this wine is aging beautifully. Cost: $28. click to buy.

2018 Mount Edward Wines Pinot Noir, Central Otago, New Zealand
A hazy light to medium ruby in color, this wine smells of chopped green herbs, wet cistern, and the scent of crushed berries on the breeze. In the mouth, wonderfully supple tannins wrap gauzily around a core of raspberry, sour cherry, and redcurrant fruit that has a tinge of red apple skin and a lovely powdery texture. Notes of dried herbs linger in the finish. Excellent acidity and a really lovely citric brightness. A blend of fruit from Pisa and Bannockburn. Certified organic fruit is fermented with ambient yeasts and then aged in 15% new oak for 10 months. 13.5% alcohol. Cost: $30. click to buy.

2021 Nautilus Estate “Clay Hills Vineyard Block 3 WB – Omaka Valley” Pinot Noir, Marlborough, New Zealand
Medium garnet in color, this wine smells herbal and stemmy, with notes of oak and cherry. In the mouth, bright, juicy cherry and raspberry flavors mix with herbs, supported by tight tannins. Excellent acidity. Cost: $n/a

2021 Nautilus Estate “Clay Hills Vineyard – Omaka Valley” Pinot Noir, Marlborough, New Zealand
Medium to dark garnet in the glass, this wine smells of a hint of oak, cherry, dried herbs, and flowers. In the mouth, tangy cherry fruit mixes with herbs, framed by powdery tannins and great acidity, with good length. Cost: $54. click to buy.

2023 Palliser Estate Pinot Noir, Martinborough, Wairarapa, New Zealand
Light to medium garnet in color, this wine smells of raspberry and green herbs. In the mouth, bright raspberry fruit and fresh herbal notes feel clean and energetic, with a fresh, lifted profile. Cost: $40. click to buy.

2022 Palliser Estate “Single Vineyard Hua Nui” Pinot Noir, Martinborough, Wairarapa, New Zealand
Light garnet in the glass, this wine smells of raspberry and herbs with notes of marijuana and oak. In the mouth, bright raspberry fruit is framed by muscular tannins, with river-mud earthiness, sweet fruit, and good acidity. Cost: $ . click to buy.

2021 Palliser Estate “Hua Nui” Pinot Noir, Martinborough, Wairarapa, New Zealand
Light to medium garnet in color, this wine smells of flowers and berries. In the mouth, toasted oak flavors meld with raspberries, cherries, and chopped herbs. Fine tannins coat the mouth, as great acidity carries the wine through a long finish.13.5% alcohol. Cost: $163. click to buy.

2022 Prophet’s Rock “Home Vineyard” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of raspberry, cherry, and dusty chaparral herbs. In the mouth, cherry and cranberry flavors mix with a hint of raspberry leaf, as powdery tannins coat the mouth. The tannins remain supple, almost gauzy, as flavors of cherry, sour cherry, and dried herbs linger in the finish with a touch of bitterness. Excellent acidity. Organic fruit. Destemmed, fermented with ambient yeasts. Aged for 17 months in 30% new oak. 13.5% alcohol. Cost: $??

2013 Quartz Reef “Single Ferment” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in the glass with ruby highlights, this wine smells of red miso and sour cherries, cedar, dried chaparral, and resinous herbs. In the mouth, bright raspberry and cherry fruit is still primary, with hints of sour cherry and red apple skin emerging as fleecy tannins wrap around the core of fruit. There’s a dried herb bitterness that accompanies a darker, dustier earthy rumble as excellent acidity keeps things fresh and bright. The tannins gain some solidity in the finish, lingering in a sort of monumental way. Certified organic and biodynamic fruit is fermented with ambient yeasts and 15% whole clusters. Aged in 17% new, 22% second use oak. Bottled unfined and unfiltered. 14% alcohol. Cost: $n/a

2022 Rippon Pinot Noir, Wanaka, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of wet earth, underbrush, flowers, and raspberries. In the mouth, muscular stony tannins wrap a tight fist around a core of raspberry, redcurrant, and floral flavors shot through with crushed rocks and herbs. Beautiful etched acidity, but the tannins are tight enough to require some time in the bottle for this one. Certified organic and biodynamic fruit is fermented with ambient yeasts and 15% whole cluster,s then aged in 17% new oak for 12 months. Racked to neutral barrels and given a second winter in barrel before bottling unfined and unfiltered. 13.5% alcohol. Cost: $65. click to buy.

2022 Schubert “Marion’s Vineyard” Pinot Noir, Martinborough, Wairarapa, New Zealand
Light to medium ruby-garnet in color, this wine smells of aromatic herbs with a hint of sweet oak. In the mouth, raspberry and cherry fruit mix with sweet oak, framed by lightly fleecy tannins and great acidity, though the oak presence feels a bit too strong for me. Cost: $??

2023 Spy Valley Wines Pinot Noir, Marlborough, New Zealand
Medium garnet with purple highlights, this wine smells of sweet cherry and raspberry. In the mouth, smooth cherry cordial and raspberry flavors are framed by very fine tannins, with a fresh feel and great acidity. Tasty. Cost: $25. click to buy.

2020 Te Kairanga “WPF” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in color, this wine smells of cherries and raspberries. In the mouth, tight tannins wrap around a core of fresh cherries, green herbs, and a touch of bitter oak. There’s a nice brisk freshness to this wine, but it will likely improve with time as the wood integrates better. Long finish. 13.5% alcohol. Cost: $??

2022 Te Kano Estate “Land” Pinot Noir, Northburn, Central Otago, New Zealand
Light to medium garnet in color, this wine smells floral, with sweet berry notes. In the mouth, bright, juicy acidity lifts sweet red berry fruit as fine, athletic tannins give the wine shape. Long and energetic through the finish. Cost: $??

2022 Terra Sancta “Shingle Beach” Pinot Noir, Bannockburn, Central Otago, New Zealand
Light cloudy garnet in color, this wine smells of dashi, cherry, and dried flowers. In the mouth, powdery tannins support stony, floral flavors of cherry and mulberry, with dried herbs lingering in the finish. Very good acidity. Cost: $??

2022 Two Paddocks “Last Chance – Earnscleugh Vineyard” Pinot Noir, Bannockburn, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of crushed dried herbs and chopped fresh herbs mixed with raspberry and sour cherry. In the mouth, sour cherry and raspberry flavors are wrapped in a tight skein of fine-grained tannins as flavors of wet earth, chopped herbs, and raspberries mix with a deep stony aspect. The tannins tighten and dry slightly over time. Excellent acidity. Certified organic fruit fermented with ambient yeasts and 70% whole cluster in a large 3.5-ton oak cuve. Aged for 12 months in 18% new oak, then held 24 months after bottling before release. 13.5% alcohol. Cost: $76. click to buy.

2022 Valli Wine Pinot Noir, Waitaki, Central Otago, New Zealand
Light to medium garnet in the glass, this wine smells of sour cherry and redcurrant. In the mouth, sour cherry and redcurrant flavors are framed by athletic tannins, with great acidity giving the wine a long, savory, and floral finish. Pretty. Cost: $75. click to buy.

2020 The Wrekin “Red Admiral” Pinot Noir, Marlborough, New Zealand
Medium garnet with purple highlights, this wine smells of cherry and herbs. In the mouth, thicker, more brawny tannins give the wine a firmer structure, as earthy, herbal cherry flavors suggest it will benefit from some more time in the bottle. Cost: $??

Wines With a Score Between 8.5 and 9

2021 Astrolabe Pinot Noir, Marlborough, New Zealand
Medium garnet in color, this wine smells of crunchy green herbs with notes of cherry and plum. In the mouth, cherry and plum fruit feel supple and bright, supported by fine tannins that give the wine an easy, juicy character. Decent acidity. Cost: $35. click to buy.

2020 Black Estate “Damsteep” Pinot Noir, North Canterbury, New Zealand
Medium garnet in the glass, this wine smells of tangy cherry and chopped herbs. In the mouth, tight, grippy tannins shape tangy cherry fruit, with chopped green herbal notes and a slightly volatile edge in the finish. Cost: $??

2021 Borthwick Vineyard “Paddy Borthwick” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in the glass, this wine smells of sweet earth and berries with brown sugar notes. In the mouth, cherry fruit mixes with toasted oak, brown sugar, and sweet oak, supported by good acidity and fleecy tannins. Too much wood influence for my taste. Cost: $??

2022 Brennan Wines Pinot Noir, Gibbston, Central Otago, New Zealand
Medium garnet in color, this wine smells of wet cistern and chopped green herbs with scents of struck match and berries. In the mouth, sweet cherry and cranberry fruit is shot through with oak and bits of fresh herb, as excellent acidity keeps things citrus-peel bright and notes of sweet oak and cherry linger in the finish. Faintly present tannins gradually tighten their grip. There’s a touch of alcoholic heat in the finish. Fermented with 30% whole clusters. Aged for 11 months in 40% new oak. Bottled unfined and unfiltered. 13.5% alcohol. Cost: $??

2015 Brennan Wines Pinot Noir, Gibbston, Central Otago, New Zealand
Medium ruby in the glass, moving towards blood at the rim, this wine smells of baking spices, sun on warm rocks, and raspberry jam. In the mouth, raspberries and dried herbs have a citrus peel brightness and a nice freshness, thanks to notes of chopped green herbs and excellent acidity. Muscular tannins are fine-grained and persistent. Notes of red apple skin and sour cherry linger in the finish. Fermented with 30% whole clusters and then aged for 11 months on the lees in 40% new oak. Bottled unfined and unfiltered. 13.5% alcohol. Cost: $n/a

2021 Clos Ostler “Caroline’s” Pinot Noir, Waitaki, Central Otago, New Zealand
Light garnet in color, this wine smells of sweet oak. In the mouth, sweet oak and raspberry flavors are shaped by athletic tannins, with dried herbal notes adding contrast. Definitely too much wood here. Cost: $100. click to buy.

2021 Cloudy Bay Vineyards “Te Wahi” Pinot Noir, Central Otago, New Zealand
Medium to dark garnet in color, this wine smells of sweet oak and dark cherry. In the mouth, smooth tannins frame black cherry fruit and sweet oak, tightening slightly with green herbal notes. Decent acidity keeps the wine balanced, but overall feels a bit rich and dark. Cost: $100. click to buy.

2021 Craggy Range “Aroha” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in the glass, this wine smells of cherry, earth, and herbs. In the mouth, cherry fruit with a hint of black cherry is shaped by excellent acidity, a subtle stony cut, and athletic tannins. Cost: $100.

2020 Craggy Range “Aroha” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in color, this wine smells of cherry and dried herbs. In the mouth, cherry fruit and dried herbal notes are framed by lightly grippy tannins, with vivid acidity and a hint of bitter greens. Cost: $100

2021 Escarpment Winery “Single Vineyard – Kupe” Pinot Noir, Martinborough, Wairarapa, New Zealand
Dark garnet in color, this wine smells of cherry, black cherry, and herbs. In the mouth, dark cherry fruit is shaped by muscular, brawny tannins, with herbal notes and a hint of bitterness appearing in the finish. Cost: $75. click to buy.

2020 Escarpment Winery “Single Vineyard – Pahi” Pinot Noir, Martinborough, Wairarapa, New Zealand
Dark garnet in the glass, this wine smells savory, with herbs, dust, a hint of dashi, and sweet oak. In the mouth, cherry fruit and chopped green herbs are structured by muscular tannins, giving the wine a firm, even a little brawny feel. After 5 years in the bottle, I fear this wine may always be a little blocky. Cost: $55. click to buy.

2022 Flaxmore Vineyards “Moutere” Pinot Noir, Nelson, New Zealand
Light ruby in color, this wine smells of dried herbs with raspberry and raspberry leaf notes. In the mouth, a dashi-like savoriness mixes with raspberry, herbs, and dirt, with a hint of struck match. Fine tannins, and good acidity round out the package. Cost: $??

2020 Fromm Winery “The Curation” Pinot Noir, Marlborough, New Zealand
Light to medium garnet in color, this wine smells of cherry, earth, and flowers. In the mouth, bright acidity lifts cherry and earthy flavors, while fine tannins add grip, and a hint of bitter herbs brings a muscular edge that feels aggressive. Cost: $50.

2021 Greystone Wines Pinot Noir, North Canterbury, New Zealand
Medium garnet in color, this wine smells of raspberry and cherry with chopped green herbs. In the mouth, bright acidity lifts red fruit flavors, framed by fine tannins and freshened by herbal tones. Cost: $40.

2021 Luna Estate “Blue Rock Vineyard” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium cloudy garnet in the glass, this wine smells of bright cherry, herbs, and earth. In the mouth, slightly brawny, fleecy tannins frame dark cherry fruit, with bright acidity, green herbs, and an earthy, faintly grassy character. Cost: $??

2018 Luna Estate “Silver River” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium ruby in color, this wine smells of raspberry, herbs, and oak. In the mouth, fresh, bright cherry fruit mixes with sweet oak, framed by fleecy tannins, with green herbs and oak lingering into the finish. A bit more wood than I want. Cost: $??

2019 Martinborough Vineyard “Marie Zelie Reserve” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in the glass, this wine smells of sweet brown sugar and raspberries. In the mouth, brown sugar, raspberries, cherries, and toasted oak are shot through with drying tannins. The fruit is quite lovely, and there’s great acidity here but there’s too much wood vying for my attention. Alcohol unrecorded. Cost: $??

2014 Martinborough Vineyard “Home Block” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in the glass with ruby highlights, this wine smells of raspberries and cherries with herbs and toasted oak. In the mouth, toasted oak, raspberry, and cherry flavors are wrapped in tight tannins, but there’s a nice herbal freshness to the wine as well. 13.5% alcohol. Cost: $n/a

2023 Mt. Beautiful Wines “Estate” Pinot Noir, North Canterbury, New Zealand
This wine smells of raspberry with a hint of something meaty. In the mouth, raspberry fruit is joined by dried herbs, hints of citrus and umami, and sweet oak. Long finish. Wish I didn’t taste the wood as much. Cost: $??

2022 Mt. Beautiful Wines “Estate” Pinot Noir, North Canterbury, New Zealand
Light to medium garnet in color, this wine smells of raspberries and flowers with a hint of oak. In the mouth, raspberry fruit and subtle oak notes are framed by gauzy tannins, with decent acidity. Cost: $??

2022 Mount Edward Wines Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass but drifting towards ruby in hue, this wine smells of crushed nuts, dried herbs, and a hint of soy sauce. In the mouth, fleecy tannins wrap around a core of cherry and dusty dried herbs, with a nice stony note underneath everything. The tannins linger dusty in the finish. Very good acidity. Contains a blend of fruit from Pisa and Bannockburn. Certified organic fruit. Fermented with ambient yeasts, then aged for 10 months in 15% new oak. 13.5% alcohol. Cost: $20. click to buy.

2021 Nautilus Estate “Southern Valleys – Omaka Valley” Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells faintly of struck match with notes of cherry and raspberry. In the mouth, juicy raspberry and black cherry flavors are shaped by earthy, fine tannins, with chopped herbs and a faint bitterness in the finish. Cost: $??

2023 Neudorf Vineyards “Home Block – Moutere” Pinot Noir, Nelson, New Zealand
Medium garnet in the glass, this wine smells of earthy cherry and dried herbs. In the mouth, cherry and earth flavors are supported by fleecy tannins that thicken over time, with dried herbal notes persisting. Cost: $??

2013 Prophet’s Rock “Retrospect” Pinot Noir, Central Otago, New Zealand
Medium garnet in color, this wine smells of sweet oak, raspberry, and cherry. In the mouth, cherry and raspberry fruit are wrapped in muscular tannins that squeeze firmly, with a faint hint of bitterness emerging in the finish. Tight and somewhat squeezed. Cost: $??

2022 Sato Wines “La Ferme de Sato Sur Les Nuages” Pinot Noir, Pisa, Central Otago, New Zealand
Dark hazy garnet in the glass, this wine smells of wet earth, chopped green herbs, and cherry fruit. In the mouth, earthy cherry notes have spikes of raspberry brightness as a loamy, mouth-coating tannin coats the entirety of the mouth. Excellent acidity keeps things fresh, as chopped green herbs linger with dark fruit and earth in the finish. Certified organic fruit fermented with ambient yeasts and 14% whole clusters. Aged for 19 months in 10% new French oak, with half in 500L puncheons. Bottled unfined and unfiltered. 13.8% alcohol. Cost: $??

2021 Spy Valley Wines “Envoy Johnson” Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells of sweet oak and cherry. In the mouth, cherry fruit and oak are held by tight, grippy tannins that feel slightly drying, with herbal notes and good acidity. Feels like a bit too much wood here. Cost: $50. click to buy.

2021 Te Kairanga “John Martin” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in color, this wine smells of cherry and raspberry pastilles. In the mouth, silky raspberry and cherry flavors mix with bright citrus peel and dried herbs. Smooth and bright, with excellent acidity. 13.5% alcohol. Cost: $??

2023 Te Kano Estate “Landwalker” Pinot Noir, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of sweet cherry with a hint of oak. In the mouth, cherry fruit and faint herbal notes are held by tight tannins, giving the wine a compact, structured feel. Cost: $??

2022 Te Kano Estate “Land” Pinot Noir, Waitaki, Central Otago, New Zealand
Light garnet in color, this wine smells of sweet raspberry and sweet oak. In the mouth, oak-accented raspberry and sweet red fruit flavors are framed by fine tannins, with decent acidity. Perhaps too much wood influence here for my taste. Cost: $??

2019 Te Whare Ra Wines “TWR” Pinot Noir, Marlborough, New Zealand
Medium garnet in color, this wine smells of cherry, herbs, and earth. In the mouth, earthy cherry and raspberry flavors are structured with athletic tannins, as chopped herbs and dirt notes extend into a long finish. Cost: $30. click to buy.

2023 Te Whare Ra Wines “Single Vineyard 5182” Pinot Noir, Marlborough, New Zealand
Light garnet in color, this wine smells of wet wool, earth, and herbs. In the mouth, tangy sour cherry fruit mixes with earthy and herbal notes, framed by fine, gauzy tannins and great acidity. Cost: $??

2016 Two Paddocks “The Fusilier” Pinot Noir, Bannockburn, Central Otago, New Zealand
Light to medium ruby in the glass with blood red highlights, this wine smells of sawdust, chopped herbs, and red berries. In the mouth, cranberry and raspberry fruit mix with chopped herbs, some still quite green, as muscular, even slightly brawny tannins coat the mouth and stiffen considerably. Stony underbelly, accentuated by excellent acidity, but this wine is tight and looks like it will be forever. Certified organic fruit was fermented with ambient yeasts and 75% whole cluster, then aged 12 months in 20% new oak. Held in the bottle one year before release. 13% alcohol. Cost: $70. click to buy.

2022 Valli Wine Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in the glass, this wine smells of cherry with sweet floral aromas. In the mouth, cherry fruit and sweet floral notes are rounded and mellow, with decent acidity giving the wine a softer feel than I would ideally like. Hard to argue with the flavors, though. Cost: $50. click to buy.

2022 Valli Pinot Noir, Gibbston, Central Otago, New Zealand
Light to medium garnet in color, this wine smells of chopped green herbs and a hint of green bell pepper. In the mouth, silky flavors of marijuana resin, cranberry, and raspberry fruit are gripped in an athletic fist of tannins that gradually increases pressure on the palate. Bright acidity accompanies dried herbs and fresh herbs into the finish with a hint of sour cherry. Fermented with 25% whole clusters. Aged for 11 months in 30% new oak before bottling without fining or filtration. 14% alcohol. Cost: $50. click to buy.

Wines With a Score Around 8.5

2020 Black Estate “Home” Pinot Noir, North Canterbury, New Zealand
This wine smells of tangy cherry and sour cherry. In the mouth, tangy cherry fruit dominates, with a sharp, direct profile and less complexity than I might like. Cost: $??

2019 The Boneline “Waimanu” Pinot Noir, North Canterbury, New Zealand
This wine smells of rich cherry and herbs. In the mouth, cherry fruit and herbal notes are shaped by muscular tannins. Decent acidity. Cost: $55. click to buy.

2017 Decibel Wines Pinot Noir, Martinborough, Wairarapa, New Zealand
Light ruby in the glass, this wine smells of red apple, leather, and raspberry. In the mouth, bright, tangy red apple skin flavors mix with herbs and citrus peel. Time to drink? Cost: $42. click to buy.

2020 Escarpment Winery “Pahi” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in the glass, this wine smells of raspberry, boysenberries, and toasted oak. In the mouth, toasted oak mixes with raspberry and cherry as drying tannins coat the mouth. Good acidity, but overall, this wine comes across as over-oaked. 14% alcohol. Cost: $55. click to buy.

2016 Escarpment Winery Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium garnet in color, this wine smells of raspberry and cherry fruit mixed with chopped herbs. In the mouth, flavors of raspberry and cherry are cut with bitter greens and a stemmy quality as tight, muscular tannins grip the palate. Sort of blocky. 14% alcohol. Cost: $44. click to buy.

2020 Flaxmore Vineyards “Moutere” Pinot Noir, Nelson, New Zealand
Medium to dark ruby in the glass, this wine smells of cherry and earth. In the mouth, tight, grippy tannins frame earthy cherry and herbal flavors, with forest floor notes giving the wine a darker, savory profile. Seems like it’s somewhat struggling to become what it wants to be. Cost: $??

2021 Fromm Winery “Fromm Vineyard” Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells of cherry, earth, and herbs with a hint of barnyard. In the mouth, tangy cherry fruit mixes with earthy and herbal notes, supported by good acidity and suede-like tannins. Despite the smoothness of the tannins, there’s a sense of rusticity here. Cost: $30. click to buy.

2021 Fromm Winery “Clayvin Vineyard” Pinot Noir, Marlborough, New Zealand
Medium garnet in color, this wine smells of earth and cherry. In the mouth, cherry fruit and earthy notes are framed by good acidity, as muddy tannins stiffen and feel heavier on the palate than you might want them to. Cost: $60.

2022 Greywacke Pinot Noir, Marlborough, New Zealand
Medium garnet in the glass, this wine smells of herbs, earth, and mud. In the mouth, cherry and raspberry fruit mix with herbal and earthy tones, with bitter notes in the finish and muddy tannins giving the wine a rougher texture. Cost: $38. click to buy.

2021 Martinborough Vineyard “Home Block” Pinot Noir, Martinborough, Wairarapa, New Zealand
Medium to dark garnet in the glass, this wine smells of cherry and raspberry fruit. In the mouth, cherry and chopped herbs mix with candied raspberries and dried herbs have a faint bitterness and an angular brightness thanks to excellent acidity. 13% alcohol. Cost: $??

2022 Misha’s Vineyard “The High Note” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium garnet in the glass with ruby highlights, this wine smells of soy sauce and cherries, dried herbs, and a touch of leather. In the mouth, muscular tannins wrap around a core of cherry fruit that has a savory, dashi-umami character along with dried herbs. The tannins stiffen over time. Very good acidity. Chilled overnight before crushing and cold soak for 5–7 days. Ambient yeast fermentation with 20% whole cluster. Aged in 19% new 300L French oak barrels for 15 months. 14% alcohol. Cost: $??

2017 Prophet’s Rock “Home Vineyard” Pinot Noir, Bendigo, Central Otago, New Zealand
Medium ruby in the glass with garnet highlights, this wine smells of braised meat and red fruits. In the mouth, meaty, almost saline flavors of cherry and raspberry fruit are wrapped in a thick, peanut-buttery layer of tannins that sits heavy and muscular on the palate as notes of sour cherry and dusty dry herbs linger in the finish with a touch of citrus peel. Excellent acidity, but the tannins are pretty massive and weighty here. Certified organic fruit is destemmed and fermented with ambient yeasts. Aged 17 months in 30% new French oak. 13.5% alcohol. Cost: $??