2017 Left Field Wholeberry Pinot Noir Martinborough

  • Estate is Owned by Renowned Villa Maria Family
  • Wholebunch Fermentation, Stunning Pinot Noir
  • BHW has the Lowest Price Anywhere!
  • Free Shipping on 6 or More Bottles

About the Wine

Left Field winery is nestled in the heart of Gimblett Gravels, within the picturesque Hawkes Bay region. It proudly belongs to the Te Awa estate, which is a part of the renowned Villa Maria family.

With more than 60 years of producing wine in New Zealand, Villa María has become a benchmark for premium viticulture in this country, and around the world. Sir George Fistonich began his wine dream in 1960, with just one acre of vineyard. Little did he know that this dream would soon become an internationally award-winning, highly recognized winery.

Villa Maria’s accolades are countless: In 2020, it was named (for the 6th consecutive year) the “Most Admired Brand from New Zealand” by the renowned Drinks International Magazine. That same year, it was selected (for the 3rd time) as the “Must Trusted Wine Brand” by Reader’s Digest. It’s been rewarded “New Zealand Wine Producer of the Year” by the International Wine & Spirit Competition more than 4 times. Named as “One of the World’s 50 Great Wine Producers” by Wine Spectator, among other recognitions.

This winery is completely committed to the environment by implementing sustainable practices in the vineyard and in the cellar. They're organically certified by the “New Zealand Sustainable Winegrowing” company, the “BioGro” and the “Toitu” organization. Their mantra explains it very simply: “We believe in living life to the fullest while making sure we are protecting the earth for future generations.”

Selected from various vineyards in Marlborough, the grapes were harvested during the cool night temperatures to retain their freshness. The winery meticulously transferred as many whole Pinot Noir berries as possible into tanks for fermentation, aiming to create a wine that celebrates the aromatic profile of fresh summer berries and the floral notes inherent to the Pinot Noir grape. Post-fermentation, the young wine was carefully drained, and the whole berries were pressed off their skins for maturation. After 10 months, the wine parcels were expertly blended and bottled.

Tasting Notes: 100% Pinot Noir. Some of these Pinot Noir berries were simply too exquisite to crush. Instead, they saved their skins and fermented them whole. The result? A vibrant Pinot Noir that rivals even the most flamboyant flamingo, bursting with delightful pink bubblegum flavours to match any style and mood.



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