NZ
Australia
Low‑alcohol Pinot Noir from alluvial vineyards in North & Middle Wairau Valley shows Forrest innovation
Natural 9.5% ABV wine delivering bright red fruits, floral notes & savoury complexity
Fruit is grown to limit sugar accumulation then fermented gently; final wine has 2.02 g/L residual sugar
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Description
Founded by Drs John and Brigid Forrest in 1988, Forrest Wines has consistently led Marlborough's evolution through a lens of scientific precision and regional nuance. Nowhere is this more evident than in The Doctors' range – a groundbreaking program dedicated to naturally lower-alcohol wines crafted through vineyard rather than lab. This 2021 Pinot Noir is grown on alluvial river-terrace soils in the North and Middle Wairau Valley, where tailored canopy management and irrigation are used to restrict sugar accumulation while preserving phenolic maturity. Fermentation is gentle and temperature-controlled to avoid extracting harsh tannins, resulting in a wine that balances fruit clarity with structural poise. Bottled at 9.5% ABV with just 2.02g/L residual sugar, 5.63g/L total acidity and a pH of 3.65, it opens with lifted red cherry, raspberry leaf and violets before deepening into dried fruit, subtle spice and a lightly nutty finish. Served lightly chilled, it is a compelling option for charcuterie, duck breast or early-season game birds.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Palate:Herbal
Food Pairings:
Cheese
Fish
Shellfish
Description
Founded by Drs John and Brigid Forrest in 1988, Forrest Wines has consistently led Marlborough's evolution through a lens of scientific precision and regional nuance. Nowhere is this more evident than in The Doctors' range – a groundbreaking program dedicated to naturally lower-alcohol wines crafted through vineyard rather than lab. This 2021 Pinot Noir is grown on alluvial river-terrace soils in the North and Middle Wairau Valley, where tailored canopy management and irrigation are used to restrict sugar accumulation while preserving phenolic maturity. Fermentation is gentle and temperature-controlled to avoid extracting harsh tannins, resulting in a wine that balances fruit clarity with structural poise. Bottled at 9.5% ABV with just 2.02g/L residual sugar, 5.63g/L total acidity and a pH of 3.65, it opens with lifted red cherry, raspberry leaf and violets before deepening into dried fruit, subtle spice and a lightly nutty finish. Served lightly chilled, it is a compelling option for charcuterie, duck breast or early-season game birds.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Palate:
Herbal
Food Pairings:
Cheese
Fish
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Herbal
Cheese
Fish
Shellfish