About This Wine
Martinborough is a picturesque town in the South Wairarapa Valley of New Zealand’s North Island.
One of the first wineries to be established there was the Murdoch James Estate. Roger and Jill Fraser planted Pinot Noir and Syrah grapevines on the river-stone terraces of the region more than two decades ago, with a focus on producing wines of distinction.
Murdoch James is named in memory of Roger Fraser’s father. Today, the winery is in the capable hands of Nicola Belsham, David Bloomfield and Joel Watson, who have chosen to maintain its name — and its reputation for quality. The vineyards enjoy premium soil conditions — a mixture of calciferous lime, clay and river silts.
True to their terroir, the wines of Murdoch James are rich and elegant, the 2014 Pinot Noir being a prime example. It’s medium-bodied with a slightly sweet impression, and winemaker Carl Fraser recommends serving it with a rare venison steak or barbecued lamb.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Martinborough Growing Region of New Zealand
- Aromas & Flavors:Red Cherry, Raspberry, Red Meat, Cedar and a Hint of Tobacco
- Aging Vessels:French Oak Barrels
- When to Drink:Now Through 2019
- Food Pairing Suggestion:roasted quail.
14 recipes match for this wine.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir, Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe