2013 Greywacke Pinot Noir Marlborough

Kevin Judd was the founding winemaker at Cloudy Bay and directed the company's first 25 vintages until establishing his own label in 2009. The grapes for this wine were grown in Marlborough's Pinot Noir sweet spot - the clay-loam- gravel soils of the yarrum vineyard on the Brancott/Ben Morven Ridge in Marlborough's Southern valleys. Judd makes his wine at Dog Point winery, owned by colleagues James Healy and Ivan Sutherland, also ex-employees of Cloudy Bay. This wine is the product of a fine vintage, sensitive viticulture and stellar winemaking.

A bright, crunchy and slightly earthy pinot that comes from the Southern Valleys of Marlborough. This has a spiced-red-cherry and smoky edge as well as raspberries and red plums. The palate's very composed and settled, and the 20% whole bunch use is evident but really nicely worked into the wine. The tannins are assertive yet smooth thanks to clay soils; they frame red-cherry fruit and engender a succulent texture. Drink now and for 5+ years.

A fragrant Pinot Noir with floral, violet, black cherry, a hint of wood smoke and spicy oak flavours. A supple, elegant and seamless wine in an accessible style, but with medium-term ageing potential. A wine with power that's delivered with subtlety.

Pale to medium ruby-purple in Color, the 2013 Pinot Noir has a beautifully fragrant nose of crushed cherries and cranberries with lavender, violet and dried leaves suggestions. Medium-bodied, the palate offers great concentration with tons of red berry and baking spice flavors supported by finely grained tannins and finishing long with a herbal lift.

The 2013 vintage was a solid one for Pinot Noir in just about every corner of New Zealand. This is medium-bodied and slightly creamy-textured, with dark notes of cola, mocha and plum, spiced up by hints of cinnamon and clove. The lengthy finish is supple and velvety. Drink now-2025.

Focused, supple and bright, with juicy berry, cherry and pomegranate flavors and details of cedar and hibiscus. Nutmeg and herb flavors gain momentum on the finish, where the velvety tannins become more apparent. Drink now through 2030. -MW