2012 Pirramimma Pinot Noir Dry Grown Osmond

Community Tasting Notes (3) Avg Score: 88 points

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  11/1/2021 - corkus Likes this wine: 89 Points

  Colour: Slight brownish tinge to brick red
  Nose: Rose, menthol, lavender
  Palette: Rich and long. Black fruit, menthol, cherry with sour pips, creamy cinnamon finish.
  
  Improved since last tasting as the green tannin have gone away and it is more complex and better integrated.
  
  In a good place at the moment and may improve more over the next few years.
  
  Still a bit hot due to high alcohol and this is the main problem with this wine.

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  4/4/2020 - corkus Likes this wine: 85 Points

  Nose: Rose, menthol, violets. Somewhat subdued, but quite nice.
  Palette: Very rich.
  Menthol, cherry with sour pip, black fruit, creamy cinnamon finish.
  Still greenish tannin finish which detracts from the wine. I was hoping that had gone by now.
  Still quite hot due to the alcohol level which also detracts from the wine.
  Good, but not great.

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  7/4/2017 - Eric gene Noack Likes this wine: 90 Points

  This is a rare wine of very good quality.
  A cool vintage from the Clay Creek block owned by Fred Osmond.
  30 year old vines sourced from Coonawarra.
  The nose.
  Earth/fruit/oak and some kind of perfume I can't recognise , maybe talc or roses (err that would have to be Pope John Paul the second) because roses in general aren't highly perfumed ,but this one is.
  On the tongue a nice balance of fruit and oak a little tannin a nice lingering finish, no discernible alcohol crushing the flavours.
  I usually don't like Pinot Noirs from the Hunter or from SA .
  But this one has a bit of depth and character and I reckon it has at least another two years in it even though I think it is drinking at it's peak.
  
  Austrian Wine Challenge (AWC) Vienna.
  
  SILVER MEDAL: 2012 Pirramimma White Label Osmond Dry Grown Pinot Noir
  
  February 2020
  
  Well, it's a year past my drink latest and it's holding up well
  A little yeast on the nose and then a mix of alcohol and something else.
  
  .Still okay, the fruit is still there and a little acid and tannin.

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