Satisfy Your Penchant for Pinot Noir with the award winning Peregrine Pinot Noir 2009

If you have a penchant for Pinot Noir and like your wine full of flavour and character, try the triple award winning Peregrine Pinot Noir 2009 – one of many highly-accoladed New Zealand wines available from The New Zealand House of Wine.

The most southerly wine producing region in the world, you can almost taste the sunshine in any bottle of New Zealand wine hailing from the Central Otago region. A stunning contrast of lush vines sitting on the floor of glacial valleys, gouged by rivers and softened by the perfume of wild blooms and herbs, the area is on course to produce the finest Pinot Noirs in the world. The majority of grapes grown in the harsh climate are the notoriously high maintenance Pinot Noir, giving winemakers in the region plenty of opportunity to perfect their signature blends. Grown against a dramatic mountainous backdrop, with hot dry summers, cool short autumns and harsh winters during which the mountains remain capped with snow for eight months of the year, the grapes produce uniquely New Zealand wines of distinct character and flavour. From the Gibbston region of Central Otago, Peregrine Wine’s Peregrine Pinot Noir 2009 is from an estate-managed vineyard just twenty minutes from Queenstown. Hand-tended and sustainably farmed, the closely tended Pinot Noir grapes are intensely flavoured. Such care and attention has resulted in the Peregrine Pinot Noir 2009 winning much acclaim; it won three trophies at the Air New Zealand Wine Awards 2010, picking up the Wine of the Show, Best Pinot Noir and Best Open Red accolades in the face of tough competition. Kelvin McLeod, from The New Zealand House of Wine, said, “We think this is a really good example of Central Otago Pinot Noir, which can be purchased on its own or mixed into a case”. With predominantly schist soils adding mineral complexity, a variety of flavours make this Peregrine Wine award winner eminently drinkable and enjoyable both now and with careful cellaring, in years to come. Its flavours of spice, cherry and raspberries are the result of an average three week on skins, a three to seven day cold maceration and further period of warm fermentation, resulting in carefully preserved tastes and evocative aromas. For more information and to buy online, visit