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Domaine Rewa Pinot Noir 2022

Domaine Rewa Pinot Noir 2022

HK$314
HK$314
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Ethereal, Silky, and Biodynamically Pure

Tucked away on the extreme, sun-drenched terraced foothills of Central Otago’s sub-alpine Cromwell Basin, Domaine Rewa crafts boutique Pinot Noir of exceptional purity and soulful restraint. Steering clear of heavy, over-extracted jamminess, the 2022 vintage is a masterclass in transparency and graceful texturing. It unfurls from the glass with an ethereal bouquet of wild red cherries, crushed raspberries, and dried thyme, seamlessly layered with notes of black tea and warm earth. It is a light-to-medium-bodied red wine that glides across the palate like liquid silk, balancing bright cool-climate acidity with ultra-fine, structural tannins.
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Style Profile at a Glance

Attribute Profile Scale
Body Light to Medium-Bodied, Silky & Transparent ●●●●●
Tannins Fine-Grained, Supple & Lace-Like ●●●●●
Sweetness Bone-Dry ●●●●●
Acidity Bright, Snappy & Energetic ●●●●●
Fruit Wild Red Cherry, Cranberry & Fresh Raspberry ●●●●●
Oak Highly Restrained (Seasoned French Oak Only) ●●●●●

Expert Tasting Notes & Estate Reputation

  • 93 Points - Robert Parker's Wine Advocate "The 2022 Pinot Noir is fine and lovely, floral, detailed and chalky. The wine shows lovely levity and grace, and I love the way it lingers on the palate with sumac, cocoa and white pepper. It is a graceful Pinot Noir, one of balance and freshness."
  • 93 Points - James Suckling "Hibiscus flowers, raspberries and touches of thyme, dried violets and dark olives. The palate is medium- to full-bodied and nervy, but with round tannins that lead to a solid finish. Drink now. Screw cap."
  • A Masterclass in High-Elevation Transparency: Founded by Anika Willner, Domaine Rewa is a boutique, single-vineyard estate operating entirely under strict biodynamic practices on the terraces of Lowburn, Central Otago. Named in loving memory of her grandmother, the domaine has built a cult reputation among collectors for rejecting the heavily pushed, highly alcoholic, and over-oaked templates sometimes associated with the region. Instead, they embrace low-intervention winemaking to secure an ethereal, highly perfumed Pinot Noir that speaks clearly of schist minerals and alpine winds.

Highlights

  • 100% Pinot Noir grown entirely on the estate's boutique, north-facing terraced vineyard on the Lowburn foothills of Central Otago.
  • Cultivated with absolute devotion following certified organic and biodynamic agricultural methods to optimize raw terroir expression.
  • Rooted in ancient, well-draining alluvial soils larded with decomposed schist minerals, clay-loam, and glacio-fluvial gravels.
  • Hand-harvested at optimal acid balance, fermented gently with indigenous wild vineyard yeasts, and matured carefully in French oak barrels.

Tasting Notes

  • Appearance: Clear, star-bright, and translucent ruby-rose with a delicate pink rim.
  • Nose: Ethereal, high-toned, and complexly perfumed, bursting open with aromas of wild red cherry, tart cranberry, and fresh raspberry, woven intricately with wild Central Otago thyme, red tea leaf, damp forest floor, and a distinct trace of smoky flint.
  • Palate: Bone-dry, light-to-medium-bodied, and remarkably fluid. A pure, crunchy wave of red forest berries moves across the palate, driven by a snappy, energetic line of alpine acidity. The texture is completely seamless and silk-like, shaped elegantly by ultra-fine, lacey tannins before resolving into a long, focused finish characterized by savory minerals and soft baking spice.

Serving Suggestion

  • Temperature: Serve slightly cool at 14–15°C. Treating it with the exact same care as a premium Chambolle-Musigny allows its delicate floral perfume and schist minerals to show maximum precision.
  • Decanting: A brief 15-to-20 minute open in a wide Burgundy glass is helpful to let the youthful wild-herb complexities uncoil. Possesses beautiful structural balance to cellar gracefully over the next 6–10 years.
  • Western Pairing: Seared duck breast with cherry reductions, herb-crusted rack of lamb, pan-roasted quail, or wild mushroom risottos.
  • Asian Pairing: 明炉燒鴨 (Roasted Duck), 豉油雞 (Soy Sauce Chicken), or 滷水鵝 (Chiu Chow Braised Goose).

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