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| Drinking Windows and Values |
| Drinking window: Drink between 2006 and 2011 (based on 34 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 1 note) - hiding notes with no text | | | Tasted by G.M. on 1/13/2014 & rated 90 points: A big slowly developing wine. Deep ruby - very deep for a pinot. Rich, almost heavy nose of black cherries, plum, and dried herbs. Dark fruits, hints of licorice. Soft tannins, slightly hot and acidic. No signs of fading yet, although while its still got a load of fruit on its bones, some is overripe and overall this seems a little out of balance which may have been less obvious as a younger wine. Having said that, I'm going to hang onto my other bottle to see what becomes of it after reaching full development - perhaps in another 6-8 years. While impressive in terms of fruit intensity especially for a 13 year old NZ pinot, I was hoping for more given the quality of the young wines tasted at Fromm recently. (815 views) |
| 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.Clayvin VineyardArticle by Jamie Goode 4 Jan 2018
The third stop was Clayvin, one of the regions most famous vineyards. This was the first close-planted, hillside vineyard in Marlborough and was established in 1991 by Mike Eaton, who’d spent time in Burgundy. He came back and found this land at the end of the Brancott Valley, and purchased it very cheaply off the Hille family. Mike planted the vineyard mostly with Pinot Noir and Chardonnay on a shoestring budget, with ungrafted vines. However, phylloxera struck in 1994, which is also the year the first wines were made from the vineyard. This meant it had to be replanted, and the financial stress this caused meant that in the end Mike had to sell to George Fromm and Lay & Wheeler (UK wine merchant) in 1999. George sold his interest and moved back to Switzerland around 2010, and with the vineyard managed by absentee owners, it wasn’t in the best of shape. In 2011/12 Giesen made Chardonnay, Pinot Noir and Syrah from here. ‘We got interested in the vineyard and could see the potential,’ says Marcel. ‘It had always been talked about, but the wines were often tight and needed time to open out. There are some distinct characters on this site: you can pick quite early because the fruit doesn’t need high brix to shine, the pH in the must is low, and the tannins have a nice quality to them.’
But with a change of ownership in 2014 things got a bit rocky. The irrigation system was a mess and the vines weren’t performing to their potential. So in 2014 Giesen signed a lease to manage the vineyard for 10 years, and brought in biodynamic expert Kurt Simcic to help get things back in balance. ‘Now it’s better managed there’s a much nice shape to the tannins,’ says Marcel. ‘They aren’t stress related.’ In 2015 Giesen had the opportunity to buy the vineyard, which they did. ‘When we took over the weeds were right in the fruiting zone, and there was no undervine weeding equipment.’ Now they have a Geier crawler, which is a narrow tractor with caterpillar tracks that weighs just 1.1. tons (versus 2.5 tons for their previous tractor), and which exerts a downward pressure of just 60 kg, avoiding compaction.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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