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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2020 (based on 24 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 8 notes) - hiding notes with no text | | | Tasted by chatters on 1/16/2019: Angelica Wine Club - New Zealand (Sawa Restaurant, Stanley Street): "Gamey, savoury, alcohol, plenty of spice, leather, meaty over muted black fruits especially cherry and blackberry. More of the same on the palate, juicy, chamois tannins, Hmm.
I called Pinot Noir, Central Otago, 2010" (1133 views) | | | Tasted by Alandel on 7/19/2017 & rated 92 points: A Clear medium ruby, clean medium nose, with aromas of cherries and plums. A dry medium acid, medium body wine, with cherries, leather, and black pepper. A lovely example of Central Otago Pinot. (1527 views) | | | Tasted by _water.into.wine_ on 7/18/2017 & rated 92 points: I had the pleasure to meet the owner (PM) in Hong Kong. So tracked this down in London.
Transparent Ruby Red. A surprisingly mature nose. Reminded me of old burgundy. It was lovely. Made the foolish mistake of decanting for 2 hours. The beautiful nose and flavours died away. Was a 92 on opening. Note to self, not a wine to decant! (1488 views) | | | Tasted by LindsayM on 5/7/2017: Additional to my earlier comment this wine needs to be decanted to open the wine up , or just keep it a bit longer
Time is this wines best friend ,they just get better with age (1474 views) | | | Tasted by Sourdough on 3/16/2017 & rated 90 points: Moderate color. Deep, cherry earthy nose. Deep cherry, rsspberry, earthy flavor. Good acidity. Nice (1446 views) | | | Tasted by LindsayM on 2/6/2017 & rated 91 points: Colour pale Ruby red ,beautiful translucence, sparkles in the glass 15/15
Nose Initailay game and earth notes followed by rose petal , strawberry red cherry 26/30
Palate mediuj intensity of red berry and savory notes ,dried herbs finishing with silky tannins and good acidity, great balance and persistence of subtle layers. 10+ seconds 41/44
Overall My style of Pinot , had this with the lowburn Ferry Home block and there is are similarities - terroir? Will age well 10/11 (868 views) | | | Tasted by chatters on 10/9/2016: Pinotpalooza (Carriageworks, Redfern): slightly meaty red berry fruit, tight and ungenerous tannins, bit of alcohol heat and cranberry fruit. Nah (1151 views) |
| Domaine-Thomson Producer Website2012 Domaine-Thomson Pinot Noir Surveyor ThomsonMedium-full bodied, our 2012 has concentrated and full flavours of ripe dark berry fruits, spiced plums and an iron-earth core providing drive through the palate. The flavours unfold and develop complexing layers in the glass. The fruit sweetness and supple, plump tannins provide a harmonious, soft-grained texture and a rounded density to the wine. Earth, spice and liquorice notes feature on a sustained finish.
Drink now until 2022+
2012 Vintage Report
One thing can be said for growing grapes in Central, every season is different requiring its own blend of engagement with the vines. A higher than average rain fall and more moderate temperatures thru the later part of the season perhaps made this one of the better seasons. Following a moderate spring, a perfect flowering period, with moderate bunch numbers set the season up well. Cooler temperatures and lower light days thru the bunch closure to veraison periods, preserved fruit flavors and held acidity. Down pours, mixed with extended dry periods held canopies in good condition allowing good maturation time on the vine. This resulted in good ripe fruit in perfect conditions but as always the truth is in the glass.
WINEMAKING NOTES:
The pinot was hand harvested into six very distinct lots and fermented separately with 30% whole bunch on average for texture and extraction of more tannin. Indigenous yeast was used to ferment the wines to dryness the wines were hand plunged three times a day. The wines spent about a month on skins, to extract structure, colour, aromatics and finesse. They were then gently drained and pressed to 225 litre French oak barriques. The wines then rested and matured for ten months on yeast lees.100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and filtration.
pH: 3.64 TA: 5.9g/ l R/s: 0-1g/l Alc: 13.5%
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.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Otago On weinlagen-info |
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