There are 13 airlines that can fly you the nearly 7,500 miles to New Zealand from Houston. You can enjoy the splendorous views and the amazing golden beaches and while you are there, check out Mud House wines, one of the country’s Top 10 producers.
Established in 1996 and now owned by four families, Mud House is a medium-sized (150 thousand cases/year) New Zealand winery with vines in Marlborough, the Waipara Valley and Central Otago The wines are all well-balanced with excellent natural acidity. The line of Mud House Estate wines are especially delicious and refined in character.
Their ruby red Pinot Noir 2018 offers aromas of ripe red and dark berry mingle with cherry aromas, supported by subtle spicy oak.
Juicy cherries lead into a smooth palate, delivering a long finish with fine tannins and balanced acidity.
This wine was sourced from our Claim 431 Vineyard in Bendigo sub-region of Central Otago. The vineyard’s free draining loam soils over schist gravel make it a natural home for growing outstanding Pinot Noir. The huge diurnal temperature variation, adds to the structure and fruit concentration of the wine.
The 2018 vintage started well with warm weather during flowering ensuring a well-balanced crop. The following warm to hot summer meant for an early harvest for our Pinot Noir and it was a race to get the fruit off. The 2018 wines are approachable with a generous palate.
The grapes were gently de-stemmed, allowing whole berries to remain intact. After a week long cold soak, each parcel was fermented separately, with a combination of wild and cultured yeast. The batches were hand plunged to extract the vibrant color, flavor and delicate tannin structure. Parcels were pressed separately to a mix of new and used French oak barrels or remained in tank. In the spring after completing malolactic fermentation, each parcel and tank was tasted and blended. A portion of this wine was aged in French oak barrels, while the balance was matured in stainless steel to retain fruit character. This 2018 Pinot Noir will age beautifully over the next five years.
This wine pairs well with a rosemary rubbed butterflied lamb leg, slow roasted over the barbecue.