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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2016 (based on 14 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 6 notes) - hiding notes with no text | | | Tasted by YoRi on 7/21/2014 & rated 92 points: D'abord commentaires sur la méthode de notation. Je constate qu'à l'instar de bien des amateurs et des professionnels (journalistes, dégustateurs ) j'utilise le système de notation sur 100 de façon bien limitée. La très grande partie des vins dégustés sont en effet noté sur la plage restreintes de 87 à 90. Les vins qui ne sont vraiment pas apprécié ne font pas l'objet de commentaires et ne sont souvent pas annotés, ce qui est dommage. Ils se situeraient, si l'on se fie aux barèmes, entre 60 et 79. Pour en revenir à mon utilisation des notes principalement entre 87 et 90, il serait sans doute plus approprié que j'utilise le système sur 20, beaucoup plus utilisé en Europe.
Ce vin est noté en dehors de la plage habituelle et voici pourquoi;
La bouteille est dotée d'une capsule visée. Le vin avait été décanté et aucun dépôt n'est apparu.
Apparence rouge fraise avec un disque large évoluant vers le grenadine puis rouge tomette, limpide et clair.
Le vin est très ouvert, il s'exprime au-delà du verre. Bien que je ne suis pas un adepte de l'expression, je l'utilise cette fois sans hésitation, ce vin "pinote" à faire frémir tout amateur de Pinot noir.
Des notes florales marquées, violettes, pivoines, des petits fruits sauvages,, ces minuscules fraises des champs que l'on cueillaient patiemment sous le soleil de juin, espérant atteindre le volume pour en faire une tarte, les arômes qui accompagnaient dans le champs, le foin et les plantes qui mûrissent dégageant des arômes de tabac blond doux, un peu de cette terre, forme d'humus aéré et de sable chaud.
En bouche, les tanins sont souples, l'acidité est bien présente et accompagne tout en l'équilibrant, l'éventail de saveurs perçues à l'olfaction, fraise, tabac doux, cette pâte légèrement grillée sur le pourtour de tarte durement gagnée. La persistance est longue sur les fruits fraises, framboises et les noix grillées.
Le fruit cueillie juste à point (ce qui est confirmé par la description du travail du vigneron sur le site web), la macération adéquate (température et durée) pour extraire les subtilités de ce cépage capricieux . L"élevage et le travail au chai couronne le travail du vigneron. Beaucoup de maîtrise et un matière première exceptionnelle. Ce vin est, pour moi, amateur de PN, un véritable coup de foudre.
À un prix, somme toute, très raisonnable.
J'ai réussi à regarnir ma cave avec quelques rares bouteilles du 2010 toujours disponible. (1210 views) | | | Tasted by maxima on 12/16/2013 & rated 87 points: Nez sur le noyau de cerise.
En bouche, mince et acide avec une finale moyenne. (1316 views) | | | Tasted by millesime66 on 10/11/2013 & rated 89 points: Très beau Pinot de NZ, assez bourguignon même. Pas très boisé, il était sur le fruit mais sans ce nez de violette et de rose qu'on aurait souhaité. (1323 views) | | | Tasted by limule on 6/15/2012 & rated 90 points: Très bon (1692 views) | | | Tasted by tigeek on 12/29/2011 & rated 90 points: Nez très complexe, comme je l'aime pour un pinot. Un peu timide en bouche au début, mais la nourriture servie ne l'avantageait pas vraiment. Non carafé, aurait gagné à l'être car le dernier verre semblait encore meilleur que le premier... (1867 views) |
| Margrain 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)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
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