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February 17, 2010 New York Times on NZ Pinot

While we found very good wines — wines I’d be happy to drink with dinner — we did not find a great wine, one that could demonstrate the full potential of New Zealand pinot noir, rather than simply suggesting it.

Perhaps that’s understandable. Wine moves at the pace of agriculture, slowly and cyclically. Science and technology have made it possible for modern viticulture to shortcut the centuries it took the monks to select the best sites in Burgundy for pinot noir, but some things cannot be rushed.

The full story is here

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