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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2020 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 4 notes) - hiding notes with no text | | | Tasted by Jemby on 1/22/2021: Disgregard the photograph above: It shows the 2011 vintage; this review is of the 2012. I cannot imagine what the 2011 would be like but if the 2012 is anything to go by, it is likely over the hill. The 2012 is definitely for those who like mature wines, and if you have any of this in your cellar I would advise you to drink up. That is not to suggest that it is not delicious and a good accompaniment to beef dishes (I had it with steak and kidney pudding), but that it is brown, a bit tired, and showing a smidgin of volatile acidity. Lots of tasty strawberry/raspberry fruit and lively acidity, and gentle hints of spices, but the booze (13.5%) is starting to dominate. Very pleasant, but by no means exceptional. I tried this wine 5-6 years ago and did not think it ready, so I missed its peak, whenever that might have been, (441 views) | | | Tasted by jocelyng on 8/9/2016 & rated 91 points: Spice and cherry. Freshness and vanilla on the finish. Lovely ! (1059 views) | | | Tasted by chatters on 10/6/2015: Pinotpalooza (Carriageworks, Redfern): slight burnt liquorice, touch of cherry menthol, cream and vanilla. Savoury and juicy backed up by tongue coating fine grained tannins lacks fruit on the palate and there is a bit of alcohol warmth but otherwise nice. (1485 views) |
| Bellbird Spring 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)Canterbury The Wines of Canterbury (Canterbury Winegrowers Association)Waipara Waipara Valley Winegrowers (Official site) |
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