John Hawkesby Next Magazine and National Radio New Zealand Review of Judge Rock
"From three less known producers I have selected Pinot Noir as the ideal match for duck.
Judge Rock - a real beauty, sensuous, violets thyme black cherry mushrooms and soft, great value and a beauty."
Cuisine Magazine: Tasting of 189 New Zealand Pinot NoirChristmas 2007
Steve Smith MW "this is the most exciting tasting I've been involved in. The word I've used more than any other is beautiful,.."
The New Kids on The Block.
Judge Rock 2006 Five Stars, Best Buy
The five star club, the exclusive domain of the more established brands was crashed by three small wineries representing a new generation of excellence.(Tirohana Estate, Bald Hill and Judge Rock)
Judge Rock Civil engineer Paul Jacobson made his first barrel of wine in 1996 and was hooked. Planted in 1998, Judge Rock also involves his wife, Angela Chiaroni, who runs the vineyard, and their three sons. " Our vision is to make elegant sensuous wine" say Paul. Winemaker Carol Bunn fulfilled that criterion. She says Alexandra wines are " more spicy, more elegant more herbal- a different beast from the big fruited Cromwell region"
From a small vineyard in Alexandra, this elegant wine made by Carol Bunn is built around a good core of authentic Pinot Noir flavours of earth, cherry and spice.
thank you Cuisine Magazine
3 October 2007.
.... I have selected some of the seasons most exciting new releases....to taste the warmer days ahead....
Judge Rock 2006 Pinot Noir
A bright and elegant pinot noir from this small family owned and run Central Otago vineyard.
In this well structured wine, pure and tangy cherry fruit is underpinned by dark layers of mocha and spice and a touch of gaminess.
This presses all the right pinot noir buttons at a very smart price.
Miles from "Sideways" eloquently nails pinot and all its complexity:
"It is a hard grape to grow ... it’s thin-skinned, temperamental, ripens early ... it’s not a survivor like cabernet, which can just grow anywhere and thrive even when it’s neglected. No, pinot needs constant care and attention. It can only grow in these really specific, little, tucked-away corners of the world. And only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand pinot’s potential can then coax it into its fullest expression. Then, ahhhhh, its flavors are the most haunting and brilliant, thrilling and subtle and ancient on the planet."