VOLUME 9, ISSUE 40
April 17, 2014
ARTICLES IN THIS ISSUE:
Winemaker & Winegrower Ted Lemon Celebrates 20 Years of Littorai, 30 Years of Winemaking Clos de la Tech Ceja Vineyards: Inspiring Preserverance Leads to Success Newest Bacigalupi Wines Truly Honor a Legacy Adventures on the Pinot Trail: In Pursuit of Balance 2014 Rivers Marie: Back on Track in 2012 E16 Pinot Noir: A Pleasant Surprise Recent Sips of Chardonnay Recent Sips of Other Interesting Whites Recent Sips of Pinot Noir Pinot Briefs Alquimie: “The Drinks Are On Us” Harvest Down Under
Brancott is a Pernod Ricard brand which focuses on Sauvignon Blanc and Pinot Noir on the southern side valleys of Marlborough. It is named for Brancott Valley, where the hillsides provide the winery's best sources of Pinot Noir.
Montana wines, the maker of Brancott wines, planted the first modern day vineyards in Marlborough and created New Zealand's first varietal wine with Gisborne Chardonnay. Several Pinot Noirs are crafted by under the direction of winemaker Jeff Clarke who oversees a team of other winemakers. The lineup includes the Brancott Classics, Brancott Reserves Terrior Series and Letter Series ranges.
The wines are exported to the United States.
Articles About Brancott Vineyards
2008 Brancott South Island New Zealand Pinot Noir
13.0% alc., $10, screw cap. Imported by Pernod Ricard USA, Purchase, NY. Sourced from vineyards in Marlborough, Waipara and Central Otago. Produced by the conglomerate, Montana Wines Ltd., in Auckland. · Lighter garnet color in the glass. Attractive scents of wooded cherry, raspberry and summer herbs. Simple and direct flavors of strawberries, cherries, Red Vines, and herbs wrapped in silky tannins. Nothing epiphanic, but varietally true and hard to complain about the ten spot price tag. A good starter Pinot for newbies. Decent. Reviewed November 7, 2010 ARTICLE »
2007 Brancott Terraces Marlborough New Zealand Pinot Noir
$28 · Deep reddish-purple in color. Shy nose offering red plum and forest floor scents. On the palate the dark fruits are loamy, almost chalky. Reviewed April 18, 2009 ARTICLE »
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