Rimapere Pinot Noir 2018 (EDR)

The "Five-Pointed Star" – A Rothschild Venture in Marlborough

🇳🇿 The Vibe Rimapere means "Five Arrows" in Maori, a direct nod to the Benjamin de Rothschild family emblem. This project is a partnership between the Rothschilds and the Peabody family (of Craggy Range fame). While Marlborough is famous for Sauvignon Blanc, Rimapere focuses on the "noble" side of the region. The 2018 vintage comes from a single 24-hectare vineyard in the prestigious Rapaura district. It’s a Pinot Noir that attempts to marry the vibrant, sunny fruit of New Zealand with the restrained, structural elegance of French winemaking.

The NoseThis wine is "delicate and aromatic" rather than heavy. It opens with a very bright, high-toned scent of red cherries and raspberries. As you swirl the glass, the French influence emerges through subtle earthy undertones, dried thyme, and a hint of clove. There is a lovely floral note—almost like crushed rose petals—that makes it feel very lifted and fresh.

The TasteOn the palate, the 2018 is medium-bodied and supple. It has a "crunchy" red-fruit character that feels very energetic. The acidity is zesty, providing a great "spine" to the wine. Unlike many New World Pinots, the oak here is very integrated; it gives a slight silky texture and a touch of vanilla on the finish without masking the fruit. It’s balanced, clean, and has a refreshing, mineral-tinged exit.

Product SpecsFeatureRealityOrigin

Rapaura, Marlborough, New ZealandGrape100% Pinot NoirEDR MeaningEdmond de Rothschild HeritageAging~10-12 months in French oak barrelsAlcohol~13.5% ABVCritical Score91-92 Points (James Suckling, Cameron Douglas MS)

Best Paired With:The "Pinot" Standard: Roasted duck breast with a cherry or balsamic glaze.The Earthy Choice: Mushroom risotto or pasta with shaved truffles.The Light Bite: Seared tuna or salmon with a herb crust—it has the acidity to cut through oily fish perfectly.Pro Tip: New Zealand Pinot Noir from 2018 is drinking beautifully right now in 2026. It has moved past its "primary" grapey phase and is showing its first layers of savory complexity. Serve it slightly cool (14–16°C) to keep that red fruit "snappy."