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| Drinking window: Drink between 2013 and 2018 (based on 20 user opinions) |
Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 5 notes) - hiding notes with no text | | Tasted by Bearbus on 9/4/2016: Dark colour for a Pinot! Nose of black cherry, vegetal, with some a touch of fungus/stem/wood, some toasted oak. Round in the mouth but also with high acidity, a fairly tight palate with some grainy tannins, dark fruited, touch of spice. A bit too dark and firm. Better in time? (1245 views) | | Tasted by CamWheeler on 8/6/2015 & rated 89 points: SPN last minute offline: Stems, smoke, meat and some autumn leaves. The palate has some layered fruit, however it does fall away slightly short. Drink now. (1202 views) | | Tasted by Nightingale on 1/31/2014 & rated 86 points: Described by the wine-maker as "fresh blood in your mouth!" If that sounds bad, it's not supposed to - he was referring to the high minerality which does indeed tend to Iron. It is a tannic wine, but fruit and oak flavours are there too and good long mouthful. (1269 views) | | Tasted by Patrick - winereviewer.com.au on 12/24/2012 & rated 90 points: A dark red for a Pinot , the nose has damp earth , stem and sap on opening , with time in the glass dark cherry and cinnamon begin to hold their own.
The palate has a savoury edge with drying dark fruits , commanding tannins and sandalwood spices, the finish is long with coffee like oak characters.
The 2008 is still just a baby in terms of future development, and a Pinot for the cellar. Review Link - www.winereviewer.com.au (drink from 2013-2019) (1045 views) | | Tasted by chatters on 5/3/2011: GT Wine Top Tasting Victorian Pinot Noir (Sydney): Colour: Purple, some fine legs, low intensity, clear Nose: Clean, Medium minus intensity, developing, some red berry, light white pepper, cedar Mouth: dry, medium minus acid, medium tannin and alcohol, tannins are talcy, red berry, cherry, plum and slight pepperiness. A long finish that grows on the front of the mouth with alcohol heat. (2148 views) |
| Lethbridge Wines 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.Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)Victoria Wines of Victoria (Victorian Wine Industry Association) |
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