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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2019 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 4 notes) - hiding notes with no text | | | Tasted by G_Talbot on 4/27/2019: Very good, with a broad spectrum of aromas and associated flavours in a well balanced package. Outstanding QPR.
WSET style tasting note:
Clear, pale, garnet
Clean, medium intensity nose of primary (cherries, cranberry, strawberry, dried herbs), secondary (toast, smoke, resin) and tertiary (dried cherries, forest floor) aromas
Dry, medium acidity, low, fine and integrated tannins, medium alcohol (13%), medium bodied, medium flavour intensity of cherries, strawberries, dried cherries and toast. Medium length.
This is a very good wine, with a balance of complex components across the primary, secondary and tertiary spectrum. Acidity levels and fine, integrated tannins also weigh positively for the wine. Length, flavour intensity and fruit concentration of flavours are all adequate, but certainly hold the wine back from a higher rating. (654 views) | | | Tasted by ChrisPage on 1/29/2019 & rated 86 points: Sweet strawberry/raspberry nose, a little floral and peachy, faint vanilla.
Palate of crispy raspberry, red cherry, spice, plenty of heat and acid in the finish. Certainly a food wine.
This PN won’t win many awards but good for a quaff with a casual dinner. (745 views) | | | Tasted by chatters on 9/13/2014: Wine-Ark boys on tour - Hunter Valley 2014 - Day 2 (Hunter Valley): Berry and cherry; red fruit. Slight smoked bacon note and sweet spice. In the mouth there are flavours of red berry and cherry which drops quite quickly. Quite simple and very short. What is there is pleasant enough for the small amount of time it lasts (2457 views) |
| 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)Tasmania Tasmania (Wine Industry Tasmania) |
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