3sixty2

Marlborough Pinot Noir 2019 Change Maker series

Sale price Price $50.00 Regular price Unit price  per 

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Winemakers notes 
A beautiful synergy has formed between fruit and secondary characters that mainly stems from the 2019 drought, low yields, and smaller than usual berries. A complete wild ferment combined with intricate and luxurious tannin structure reveals this to be a wine to be taken seriously. Made for my old man.

Sub regions

  • 65% Wairau

  • 18% Lower Wairau

  • 10% Southern Valleys

  • 4% Waihopai

Bottles produced 

587

Bottling date

7th October 2020


Food Match

Braised duck and cranberry 

Vintage details

2019 is regarded as one of the driest lowest yielding vintages Marlborough has seen. The growing season started off well, with a relatively wet spring providing good growth but pretty poor flowering which has meant the berries and bunches of the Pinot were smaller than average.  I was taking a chair of Federated Farmers out to some of the vineyards and the media was ringing him for questions about restricting water rights, and stopping water take early February.. It was a pretty severe drought and is ranked against long-term rainfall records, the figures came second only to the region's 2001 drought which was 9mm of rainfall over 60 days.  The Wairau River was at one of its lowest recorded flow levels and resulted in the Southern Valleys Irrigation scheme closing. The Pinot’s delivered intense colour and flavour is a reflection of a very dry season. 

Recommended cellaring

This Pinot has been crafted to age. I recommend putting it away for now and drinking up to 2035. 

Shipping information

  • $8.00 delivery (estimated to arrive within 2 working days)

  • $5.00 additional for rural delivery (estimated to arrive within 2 working days)

  • International shipping - please email alice@3sixty2.com for a quote

Note from Alice

3sixty2 is a story about breaking the rules and creating new ones. This is the first wine to be introduced to the Change Maker series - an unapologetic wine style, complete wild ferment, minimal intervention, low sulphur regime and committed to harnessing the best of what each site has to deliver.