Wooing Tree, Pinot Noir, Central Otago, 2019
Wooing Tree, Pinot Noir, Central Otago, 2019
- Red Still
- 75.0cl
- 13.5%
- Pinot Noir
Wooing Tree sits in the Cromwell Basin, one of Central Otago's most reliably expressive pockets for Pinot Noir. The name comes from a vast old elm tree on the property where, legend has it, locals once courted — which tells you something about the estate's personality: warmth and romance without taking itself too seriously. The 2019 vintage gave the region a long, even growing season, and the wines it produced have a composure that the hotter years sometimes lack.
This Pinot delivers what Central Otago does better than almost anywhere outside Burgundy: that combination of ripe, dark fruit and a cool minerality that feels like biting into something from the earth rather than just the vine. Open it with something from the grill, or just open it.
- ❖ ABV: 13.5%
Grapes
Pinot Noir
Vintage report
Central Otago in 2019 delivered what most producers describe as one of their most even-handed seasons in years. A warm, dry summer with well-timed cooler spells through the ripening period gave the vines exactly what they needed: steady accumulation of sugar without the kind of scorching heat spikes that can strip aromatic freshness before picking. Harvest conditions were largely settled, allowing winemakers to choose their moments rather than race the weather — which in a region where Pinot Noir is everything, matters enormously.
The Pinots that resulted tend to have real definition: ripe, dark-fruited and structured, but with the cool-climate acidity that keeps Central Otago from tipping into jamminess. It is a vintage that has been drinking well for a few years now but is not in any rush. The better examples from Bannockburn, Bendigo, and Cromwell — the warmer subregions — have the concentration to run comfortably until 2028 to 2032. If you are sitting on bottles, there is no panic. But there is also no reason to wait if the occasion is right.
Tasting Notes
AppearanceDeep ruby with a clear, garnet-edged rim and good transparency for its depth.
NoseDark cherry and black plum lead, with a lift of dried thyme, a hint of crushed schist, and some gentle vanilla from oak that hasn't overstayed its welcome. It opens up with air into something a little more savoury and earthy — classic Otago Pinot territory.
PalateSilky and medium-bodied with fine-grained tannins and a core of dark fruit that's ripe but never jammy. The acidity is bright and keeps everything honest, with a spicy mid-palate that adds interest without noise. Very much in balance.
FinishClean, persistent, and pleasingly mineral — the schist soils making their presence felt right to the end.
Overall impressionA confident, well-made Central Otago Pinot that's drinking at its peak right now.
Food Pairings
Down in Otago, Central's culinary world revolves around the land and the lake. Wild venison is the local hero — whether slow-braised or pan-seared with thyme — and it's a near-perfect match for a Pinot like this. Central Otago lamb, grazed on the high country tussock, has a gamey sweetness that the wine's fruit and spice mirror brilliantly. Locally smoked salmon from the region's cold glacial rivers is another option, especially with a little pinot-poached pear alongside. In the warmer months, duck confit with cherry jus would be the kind of thing you'd find on a Queenstown restaurant menu and feel quietly smug about ordering.
We think this wine would go well with
Serve between 14 and 16°C — a touch cooler than you might with a big Burgundy, as the fruit in Otago Pinot sings at lower temperatures. A 20-minute decant is worth it: it lifts the aromatics and softens any residual tannin grip. Use a Burgundy-style large-bowled glass to give the wine room to breathe and concentrate the perfume at the rim.
The Cromwell Basin sits at around 220 metres altitude — relatively low for Central Otago — with a broad diurnal temperature swing that preserves acidity even as the fruit ripens fully. Soils are largely free-draining schist over loam, which keeps vine stress high and yields naturally low. The surrounding mountains shelter the basin from rain, making it one of New Zealand's driest wine regions, and the intense UV light at altitude drives phenolic development and colour concentration.
Central Otago is the world's southernmost commercial wine region and New Zealand's only continental climate zone — cold winters, hot summers, and those dramatic day-to-night temperature swings that make it such a compelling address for Pinot Noir. Unlike the cooler, maritime Marlborough to the north, Central Otago produces Pinots with deeper colour, riper tannins, and a more muscular frame, though the best examples never lose their cool-climate nerve. The region divides into several sub-zones — Gibbston, Bannockburn, Cromwell, Wanaka — each with its own character, and appellation rules here are relatively permissive, leaving stylistic decisions largely in the grower's hands.
Central Otago in 2019 delivered what most producers describe as one of their most even-handed seasons in years. A warm, dry summer with well-timed cooler spells through the ripening period gave the vines exactly what they needed: steady accumulation of sugar without the kind of scorching heat spikes that can strip aromatic freshness before picking. Harvest conditions were largely settled, allowing winemakers to choose their moments rather than race the weather — which in a region where Pinot Noir is everything, matters enormously.
The Pinots that resulted tend to have real definition: ripe, dark-fruited and structured, but with the cool-climate acidity that keeps Central Otago from tipping into jamminess. It is a vintage that has been drinking well for a few years now but is not in any rush. The better examples from Bannockburn, Bendigo, and Cromwell — the warmer subregions — have the concentration to run comfortably until 2028 to 2032. If you are sitting on bottles, there is no panic. But there is also no reason to wait if the occasion is right.
FAQs
What does Wooing Tree Pinot Noir taste like?
Dark cherry and black plum with a lift of wild thyme and a cool mineral edge that's very much the Cromwell Basin's signature. The tannins are silky, the acidity is bright, and the whole thing is in excellent balance. Ripe but never heavy.
When is the best time to drink the 2019 vintage?
Now, really. The 2019 is at or close to its peak, with the fruit still vibrant and the structure well-integrated. Drink it from 2024 until around 2030 for the best experience — after that, it will start to fade.
What food should I pair with this wine?
Central Otago lamb or wild venison are the obvious local answers, but duck confit, mushroom risotto, or a good charcuterie board all work very well. Anything with a little earthiness or richness to meet the wine's depth.
How should I serve it?
At around 14 to 16°C — cooler than room temperature, which helps the aromatics show their best. Give it a 20-minute decant if you can, and use a large-bowled Burgundy glass. Don't rush it.
Is this wine worth cellaring?
It's already drinking very well, so there's no need to wait. It will hold until around 2030 without drama, and a year or two more might add a little secondary complexity, but the primary fruit is the main event here and that won't last indefinitely.
How does Wooing Tree compare to other Central Otago Pinot producers?
Wooing Tree sits in good company in the Cromwell Basin, alongside names like Felton Road and Mt Difficulty. It's a little more approachable in style than some of its neighbours — generous and fruit-forward rather than austere — which makes it an excellent introduction to the region without ever feeling like a compromise.
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