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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2018 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 31 notes) - hiding notes with no text | | | Tasted by pikemasterflash on 8/9/2018 & rated 89 points: Very good, but not great. Much better than the Momo we had the same evening (924 views) | | | Tasted by chatters on 9/17/2017: Pinot and Pate matching (KC's place): Quite polished with cherry, cream and sweet spice. On the palate it's all ripe cherry, sweet spice and fine silky tannins. (1546 views) | | | Tasted by sortiarius on 8/7/2016 & rated 86 points: Fruity but unnuanced, bland and boring. (888 views) | | | Tasted by chatters on 11/12/2015: End of Project Supper 4 (Le Trader, Harris Street, Pyrmont): I do like this wine but it didn't stand up well to the Elk Cove. cherry and berry. (1527 views) | | | Tasted by JWSOMMERFELD on 8/3/2015 & rated 85 points: Pale ruby. Delightful nose of cranberry, raspberry, apple, with savory undertones of salty meats and soy sauce. But this wine really fails the plate. Thin and acidic. Hardly any fruit. Disappointing. (1616 views) | | | Tasted by NZ wino on 7/17/2015 & rated 89 points: One of my favourite NZ Pinots outside of Central Otago and for a reasonable price. Drinking well now in my opinion. (1000 views) | | | Tasted by chatters on 6/27/2015: Red cherry and currant, quite stalky, slight cedary notes and very slight peppery spice with subtle biscuit and earth notes on the nose. Juicy and savoury, almost sour, cherry backed by spice and a slight smoky note, fine and quite resolved tannins. There is a slight astringency that becomes apparent on the medium plus length tannin. Over time the more green/stalky notes dissipate. Hmm. I think I may leave the rest of the bottles for a year or so. (734 views) | | | Tasted by rossandersonnz on 5/30/2015 & rated 88 points: Medium ruby-garnet, light on rim. Sweet strawberry, blackberry and cherry and savoury oak on the nose. Earthy and herbal bouquet. Medium-high acidity and gentle tannins, with an overall smooth, long finish. (911 views) | | | Tasted by CamWheeler on 5/12/2015 & rated 88 points: Negociants Australia New Release Tasting: Mild perfume, some red berries and a touch of earth. Palate is mild too. Not adventurous but seems well made and nice to drink. (1645 views) | | | Tasted by rossandersonnz on 11/28/2014 & rated 88 points: ruby red with brick undertones. blackberry initially, later becoming cherry, strawberry, raspberry, prune, forest floor, mushroom, cedar, coconut and vanilla. medium bodied, bright with lively acidity. complex wine, average-long finish. soft tannins. (884 views) | | | Tasted by chatters on 10/6/2014: Pinot-palooza (Carriageworks, Redfern): Medium minus intensity aromas of red fruit, earthy notes, slight spice…on the palate the wine is juicy, fresh, with flavours of red berries and light tannins, quite elegant, rather surprising. (1378 views) | | | Tasted by pikemasterflash on 3/28/2014: High in both menthol and heat. This tended to get a little better as it opened up a bit. (685 views) | | | Tasted by toddr on 1/6/2014 & rated 90 points: Tasted at cellar door. Fine example of the elegant feminine style of nz pinot. Lovely now, lacks the concentration of the Clayvin, and the brute force /masculinity (overripeness by comparison?) of the brancott (1006 views) | | | Tasted by G.M. on 12/15/2013 & rated 90 points: Red cherry, with a savoury mushroom earthiness on the somewhat restrained nose and palate. Medium intensity with bright acid and some wirey tannin netting. Quite a serious entry level wine that would complement food and improve with a few more years in bottle. (940 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Fromm Producer WebsitePinot 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.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Marlborough Gisborne (New Zealand Wine)Marlborough .co.nz/home.htm Gisborne |
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