Martinborough: Leung Estate Ma Maison Pinot Noir 2019
Edward and Marjory Leung's last vintage of their terrific flagship Pinot Noir comes from the family's boutique vineyard in Martinborough. Garnet red in hue, this botttling has intense fresh cherry, spice and cedar aromas that follow through to the palate. With a lush, velvet texture leading to mushroomy notes and a leathery, forest-floor finish, this premium Pinot Noir punches well above its weight.
Sited near the southern tip of New Zealand's North Island, the Leung Estate's Ma Maison consists of some 8 acres (3.2ha) of Pinot Noir near Dry River Road. Winemaker Wendy Potts and viticulturist Glenys Hanson have been making small quantities of high-quality wine since 2003. Neighbouring Ata Rangi, the estate is located on free-draining loam and alluvial soils with a relatively dry climate and lots of sunshine. Martinborough has become somewhat of an enclave of top-quality Pinot Noir with producers Escarpment, Craggy Range, Ata Rangi, Dry River and Ma Maison (amongst others).
8 different Pinot Noir clones are densely-planted and trained low to keep vines small so they produce intensely-flavoured fruit. Most clones are harvested and fermented separately although a small amount of Dijon clones are co-fermented together for added complexity before the component wines are blended. No insecticides are used in the vines and a minimal intervention approach using sulphur is in practice.
"Two thousand nineteen... produced the most intensely colored, richly fruited wines that offer hedonistic drinking from the off. The best are dense and structured without heading into extracted territory. The wines are, in some instances, incredibly attractive and bold." - Rebecca Gibb MW, Vinous.com
|Style||Red Wine, Sec, Medium-bodied, Non Sparkling|
|Wine Region||New Zealand|
|Grape Variety (Cépage)||Pinot Noir|
|Food & Wine Matching||Beef, Duck, Pheasant and Game|
|Cellarage||Drink 5 to 10 years after vintage. Decant 1 to 2 hours before drinking.|
|Vinification||Low-cropped vines are green-harvested to concentrate on quality. Vinified in temperature-controlled stainless steel vats and barrels with a proportion whole bunch and with a small proportion aged in oak for around 10 months. Bottled unfiltered and unfined.|
|Alcohol By Volume (%)||13.8|
Leung Estate Ma Maison
Edward and Marjory Leung planted their first Pinot Noir vines in 1995 on a small block of land in Martinborough as a side hustle to their jobs as a dentist and banker respectively. Working with winemaker Wendy Potts and viticulturalist Glenys Hanson, they are passionate about Pinot, releasing small quantities of top-quality wines from their boutique 8 acres of vines surrounding a winery restaurant. Releasing their first vintage in 2003, 2019 was their last vintage.
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