We shared two vintages of our Layline Martinborough Pinot Noir with Candice Chow from Raymond Chan Wine Reviews. Our 2017 and newly released 2018. Here's what she thought:
Butterworth Layline Pinot Noir 2018, Martinborough
Deep ruby-red with good transparency, lighter on the rim. The nose is round and softly full, elegantly present nuances of sweet plums, cherries, melded with subtle herbs and spices, unfolding earth and minerals. Medium-full bodied, the flavours are mouth-filling, aromas of plums, cherries and mulberries have a savoury tone, enriched by earth, minerals along with dark herbs and liquorice. Lacy acidity provides brightness to the darker shaded flavours; the mouthfeel is silken with velvety tannin. The rich scent of earth, dark herbs linger on the palate for a long time. This is an elegant Pinot Noir with fine structure, lacy acidity and earthy, herbaceous details. Match with venison and lamb over the next 5 years. Handpicked, destemmed, fermented in open-top vats to 13.5% alc. Aged in French oak for 10 months, 20% new oak. No fining, vegan friendly.
18.5/20 pts (93 pts) Feb 2021
Butterworth Layline Pinot Noir 2017, Martinborough
Deep ruby-black with a garnet hue and good transparency, lighter on edge. The nose is softly full with complexity, nuances of plums, dried black cherries entwined with sweet vanilla, black pepper, underlying herbs and a hint of gamey development. Medium-bodied, plums and cherries intermixed with dried cranberries, herbaceous thyme and pine throughout the palate, unveiling sweet spices of vanilla, cinnamon, cloves, along with black pepper on the finish. A subtle gamey development enriched the palate; supple, powdery tannin and lacy acidity persist to a lengthy finish. Match with hare and duck over the next 3 years. Handpicked, destemmed, fermented in open-top vats to 12.5% alc. Aged in French oak for 10 months, 20% new oak. Vegan friendly.
18+/20 pts (91 pts) Feb 2021