Issue link: https://digital.copcomm.com/i/646914
march 2016 / the tasting panel / 67 W hile most Pinot Noir drinkers may think of the rolling hills of Burgundy or the more recently acclaimed Willamette Valley, Oregon, as ideal for growing this grape, there's another cool-climate region in the world producing balanced Pinot Noir that's of exceptional quality and great value: Marlborough. Because Pinot Noir is particularly terroir-expressive, it displays distinct characteristics and flavor profiles, depending on where it is grown. Pinot Noir's thin skin and tight bunches of small berries make it dif- ficult to grow and prone to rot. A cool climate that allows for slow ripening is one thing that all the prime Pinot Noir growing regions hold in com- mon. Historically, Burgundy has been regarded as the top region globally for growing Pinot Noir, with over a millennium of producing the grape. This region takes pride in its heritage of producing age-worthy and com- plex Pinot Noir that takes on unique attributes of soil and micro-climate. In recent decades, the New World has also proven itself capable of producing world-class Pinot Noir. Oregon's Willamette Valley in par- ticular has become an internationally recognized region for the grape, offering complex and earthy wines that retain its natural acidity. Located on the South Island of New Zealand, Marlborough has growing degree days (GDDs—a measure of heat accumulation used to predict plant ripeness) similar to those of Oregon and Burgundy, as well as a maritime-influenced climate and ancient alluvial soils. This unique set- ting creates a style of Pinot Noir with fragrance and concentration of black berry fruits whose consistent quality stands up to those from more familiar regions. Contrasted with Burgundy and Oregon, New Zealand Pinot Noir also represents great value. New Zealand Pinot Noir is a small yet growing category; in fact, it's actu- ally the fastest-growing Pinot Noir– selling region among countries with over 5,000 cases in sales. Aspects of Marlborough's climate, like its strong coastal breezes and plenty of warm days during the growing season, allow the Pinot Noir growing here to develop mouth-watering acidity that has earned it global recognition as an emerging growing region for the temperamental grape. In the sunny valleys of Marlborough, Oyster Bay makes one of the most satisfying and approach- able Pinot Noirs in the world. Oyster Bay owns the most desirable proper- ties in the region; these are perfect sites for producing berries of intense varietal fruit flavors due to the unique combination of alluvial soils and cool maritime climate. From coast-to- coast, Americans are discovering the value and versatility of this balanced and food-friendly wine. Not only is Oyster Bay Pinot Noir (SRP $18.99) ranked the number-one New Zealand Pinot Noir according to Nielsen, but its elegant and sophisticated profile has also earned it a place on by-the- glass lists at premium urban venues across the country. Above all, Oyster Bay strives to make a balanced Pinot Noir with aromatic seductive black and red berry fruits, to be paired with adventurous and creative menus, all while being great value for the dollar. It is also the number-one premium Pinot Noir in both the United Kingdom and Australia. At hotspot The Skylark in New York City, one of Manhattan's premium, year-round rooftop venues, happy hour revelers and post-theater crowds gather to enjoy a meal, or shoot a game of pool 32 stories above Times Square—and they love hav- ing Oyster Bay Pinot Noir on offer by-the-glass. "Oyster Bay Pinot Noir is featured for our special events, of which we host many, as well as being sold by the glass to broaden our scope of such offerings," says Katherine Varno, Manager at The Skylark. "We find that our guests are thrilled with the option of Oyster Bay Pinot Noir." The Skylark's crowd is eclectic: it's a post-work gathering spot for locals and destination for tourists from across the world who stop by to enjoy the view over deli- cious food and drinks. "Our guests want choice, quality, diversity and a range in pricing," says Varno. Dinner at The Skylark is casual, with a wide offering of shared plates and finger foods, as well as hearty PHOTO: HARDY WILSON PHOTO: HARDY WILSON VERSATILE AND FOOD- FRIENDLY PINOT NOIR IS A CROWD-PLEASER AT ROOFTOP BARS AND WATERFRONT RESTAURANTS ALIKE. Roasted Peking duck at restaurant Butterfly in San Francisco. Lemongrass curry clams and mussels at Butterfly in San Francisco.