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Pinot Noir 2018 - Wild Rock
Craggy Range

PINOT NOIR 2018 - WILD ROCK

  New Zealand / Marlborough
€26.00
€22.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

A Pinot Noir from the legendary Marlborough!

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Why do we love it?

Wild Rock Pinot Noir 2018 is a refined and vibrant expression of the variety, crafted from carefully selected Marlborough vineyards that bring out Pinot Noir’s hallmark freshness and elegance. With the expert team from Craggy Range behind it, the result is exceptional. Offering premium quality at a price that’s not only accessible but genuinely compelling, this is a wine that deserves a place on your table — and in your glass.

Wild Rock is a highly respected New Zealand winery, known for producing wines of excellent quality at approachable prices, each one capturing the unique character of its region. Grapes are sourced from carefully chosen vineyards across Marlborough, Hawke’s Bay, Central Otago, and Martinborough, with each terroir lending its own personality to varieties like Sauvignon Blanc, Pinot Gris, Chardonnay, and Pinot Noir. Winemaking takes place in modern facilities and in small batches, ensuring the purity of each grape’s profile is preserved. All of this happens under the watchful eye of the Craggy Range team and renowned Master of Wine, Steve Smith. Their mission is to explore French grape varieties and match each with its ideal terroir — and one of the most compelling expressions of this philosophy is the Wild Rock Pinot Noir 2018, where the finesse of Pinot Noir finds a natural home in Marlborough’s cool-climate vineyards.

The grapes were hand-harvested at optimum ripeness. Fermentation took place in stainless steel tanks at low temperatures to preserve the fruit and the variety’s natural elegance. After fermentation, the wine was aged for around nine months in French oak barriques (3% new), while a small portion remained in steel to retain the purity of the fruit.

Wild Rock Pinot Noir 2018 is a wine full of freshness, balance, and clear fruit character — all at an exceptionally fair price, making it ideal for everyday enjoyment.

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, it bursts with aromas of red cherry, strawberry, blackberry, and plum, supported by delicate notes of violet, sage, black tea, and mint.

The palate is medium-bodied with soft tannins and balanced acidity. Juicy blackcurrants, blackberries, and red cherries are layered with hints of lavender and dried berries.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Marlborough, New Zealand
Variety Pinot Noir
Aromas red cherry, strawberry, blackberry, plum, violet, sage, black tea, mint
Bottle Size 750ml
Barrique 9 months
Serving temperature 12-14°C
Aging 3+ years
Closure Screw cap
Organic No

PINOT NOIR 2018 - WILD ROCK

PAIR IT

Enjoy it with chicken with mushrooms, tuna tataki, beef carpaccio, or semi-hard cheeses.

Pork tenderloin with sun dried tomatoes

  • 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsps. chopped fresh thyme
  • 1 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper
  • 2 tsps. of butter
  • 1/2 cup of red wine
  • 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
  • 5 sun dried tomatoes cut to 4
  • 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.

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