We call it the "annual pinot safari", our three-day quest to find some of the best pinot noir recently produced in New Zealand. This year, as is customary, prior to setting out each expedition member shared their views on the qualities they were seeking. For panel chair John Belsham, ageability was a priority: "We have to identify wines that will age. Great wines all have a swagger, even when they're young." Cameron Douglas was looking for what he described as 'pinot noirness' รข€“ "it's not a flavour, but a heartbeat, a soul, poise and tension". For John Saker, structure was all-important: "Wonderful fruit needs some serious scaffolding. Tannin management is the big challenge." From a field of 172 wines, some fine examples emerged, with 11 receiving the maximum five stars.
from
http://www.stuff.co.nz/life-style/food-wine/cuisine/79354271/Cuisines-top-pinot-noir
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