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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2022 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 15 notes) - hiding notes with no text | | | Tasted by chatters on 4/14/2023: Friday at the strand (Strand Cellars, Croydon): Reticent initially then shows baked black fruits, sweet spice, slightly jubey notes with time and a smidge of cream. Fresh and more red hued on the palate, a little drying tannic burr grips at the palate. (233 views) | | | Tasted by Darke Peak on 6/30/2020 & rated 89 points: Drank over 2 nights. Better on the first night when fruit was more dominant, although it seemed a bit closed. Second night was savoury earth, barn yard and coarser oak tannin. Drink now, won’t get any better. (368 views) | | | Tasted by LindsayM on 5/10/2019 & rated 91 points: As in previous years, 40 percent was whole-bunched fermented and immediately after pressing was run into barrels (60 percent new barriques) and matured for twelve months.
Colour deep ruby -garnet colour , slight bricking on the edges 14/15
Nose med intensity dark fruits cherries and plums , dried herbs and spice, earthy , hints of dark chocolate , deep red rose florals , savoury end of the spectrum relatively simple subtle nose 27/30
Palate med bodied , dark cherry and plums , earthy savoury flavours great mouthfeel long smooth finish 41/44
Overall good mouthfeel good balance and complexity 9/11 (621 views) | | | Tasted by SBOSS on 11/10/2017 & rated 90 points: Getting tired - some great characters but barn yard floor is dominant over fresh fruits. (1079 views) | | | Tasted by RN on 7/18/2016 & rated 91 points: Very lean still. Seems to be holding back. All components there but not properly intergrated yet. More age may bring everything together??? Added some weigh the next night but lost some fruit intensity. (1056 views) | | | Tasted by RN on 11/14/2015 & rated 91 points: Very different to my last bottle that tasted 'cooked'. This was full of restrained but weighty fruit. Full bodied yet elegant at the same time. May improve with age but drinking superbly now. (1170 views) | | | Tasted by Capt Cutlass on 11/15/2014 & rated 92 points: Blind tasted and thought it was a Burgundy! Discrete nose. Resinous on the palate with long penetrating orange peel acidity. This is vibrant and delicious and begs to be cellared. Wait 5 years or more. (1448 views) | | | Tasted by JulianSkeels on 6/29/2013 & rated 94 points: Consistent with my previous notes and expectations. Decanted and drank over 5hrs. Wine clearly improved throughout. Drink 2016-2025. Shame I have no will-power to hold on to my remaining bottles and that this wine (only 350 cases!) will be impossible to find again to restock. Ah well, opening a case of 2001 Mount Mary pinot this summer... Will be interesting to compare with the Grosset (it is THAT good) (1876 views) | | | Tasted by JulianSkeels on 4/4/2013 & rated 94 points: Consistent with previous note, but this has integrated well in the last 6 months. Drink to 2020 and use a 1-2hr decant for the next few years. (1707 views) | | | Tasted by JulianSkeels on 7/15/2012 & rated 93 points: Raspberry! Really hits you straight away. Great aromatics and there are lurking tannins behind the lush sappy fruit. Great now, may then sleep for a few years, and I'd love to try more in 5 years... this has decent length and may become even better with time, never tried older bottles. 40% whole-bunch pressed and it shows. 400 cases made. No decant needed. Buy more. (1872 views) | | | Tasted by VinoHobo on 9/16/2011 & rated 94 points: The nose gets you straight away with dark cherry and raspberry fruit with soft spice and aromatics. The palate is soft and juicy with the quality of fruit shining through. Blackberry, cherry and great texture. The nicest Grosset Pinot i can remember. (1538 views) | | | Tasted by Abundance on 5/4/2011 & rated 92 points: A notable appearance, one of the best looking Pinot I have seen in a while. A brilliant clear, rich red that sparkles in the glass. The bouquet is plesent but uncomplex. Good balance and length, I anticipate this will be a lovely wine as it comes together in the next few years. Unsure, but I assume at least some of this wine has been whole bunch pressed? (1358 views) |
| Grosset Producer website
U.S. Importer (Addt'l Info)
Grosset Wines is an independently owned winery producing seven highly regarded premium wines each vintage.
Established in 1981, the winery is situated in the historic township of Auburn at the southern tip of the Clare Valley, 100 kilometres north of Adelaide.
While in its fourth decade, annual production is capped at 11,000 cases (dozens), predominantly produced from twenty two hectares of estate vineyards. Remaining small and focused has allowed Grosset to preserve the character and individuality of the wines, developing a significant international profile by producing wines deemed consistently outstanding, benchmarks in their class.
Jeffrey Grosset, owner and founder, has always been an innovator, challenging tradition and questioning accepted practices.
He campaigned to institute the legal integrity of the riesling grape in Australia, was a leading proponent for the introduction of screwcap closures and privately funded research into the subject.
Grosset Wines’ philosophy has remained steadfast over thirty years. The emphasis is on purity of fruit.
The organically managed vineyards are hand tended, and each bunch of grapes is harvested at optimum ripeness. The winemaking process is gentle and uncomplicated.
With dedication, discipline and the application of knowledge garnered through decades of experience, the result is the finest expression of variety and place.
Jeffrey Grosset was voted the inaugural Australian Winemaker of the Year by Gourmet Traveller WINE in 1998, and is internationally recognised as one of the ‘Top 10 White Winemakers’ (Decanter, UK) and one of the ‘50 Most Influential Winemakers’ (Wine & Spirits, USA) in the world today.2009 Grosset Pinot NoirGrosset Pinot Noir 2009
Grosset Pinot NoirGrosset Pinot Noir 2009
400 cases produced
This is a great follow up to the previous vintage of Grosset Pinot Noir and shows just how good the central Adelaide Hills can be for this variety. After a delightfully different 2008, it would be easy to see the next release as falling short in some way. Not a bit of it!
The 2009 Grosset Pinot Noir is delightfully fragrant with raspberry, bramble and mulberry aromas, which follow through on the palate with some black cherry flavours and complexing gamey notes. There’s a soft fleshiness, velvety texture, weight in the mid-palate, lifted sweet oak and a supple, gentle finish that lingers. It is enticing, almost ethereal, perhaps having a bigger volume of fruit than the 2008, certainly varietal, and thoroughly enjoyable now.
As in previous years, 40 percent was whole-bunched fermented and immediately after pressing was run into barrels (60 percent new barriques) and matured for twelve months.
Cellaring Guide: Enjoy now or cellar up to 7 years.
The 2009 Grosset Pinot Noir was released 1 March 2011
Reviews
Tyson Stelzer ‘Wine Taste’ Edition 7 8 April 2011
Perfume and structure, sensitivity and backbone, enigmatic, articulate, fragile, daredevil. Does pinot noir tell us more about Jeffrey Grosset than riesling ever could? The new vintage speaks in hushed tones but it has much to reveal. Drink 2011-2019. 94 points
James Halliday ‘Australian Wine Companion 2012’ 27 July 2011
Bright, clear crimson-purple; a perfumed bouquet with red fruits of the forest, and an exquisitely framed palate, wild strawberry and raspberry in a silken web, oak and tannins little more than a shadow; 400 dozen made. 96 points
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia)Mount Lofty Ranges Mount Lofty Ranges (wikipedia) |
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