Winemaker Notes
Initial blue fruits, cola, and rhubarb aromas are joined by hints of rose petal, peppercorn, and
baked blueberry pie. The fine, fresh, red fruits palate is imbued with hints of jasmine, darker cherries, and gingerbread on the long finish of this deliciously complex wine.
Pair this pinot noir with pasta like strozzapreti or cavatelli with roast pumpkin, pine nuts, and
bread crumbs. This wine also pairs well with miso crusted Atlantic salmon with wholegrain fried rice, shitake mushrooms, and nori seaweed.
Professional Ratings
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James Suckling
Vanilla beans, smoke, porcini mushrooms and red cherries on the nose of this bright and juicy red. It’s medium- to full-bodied, ripe and flavorful, with berry-soaked tannins and sweet-spice nuances.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Directly south of the city of Melbourne and the Mornington Peninsula wine region, the cool-climate island of Tasmania has earned an honorable reputation as the country’s finest producer of Sparkling Wine. Naturally the region also excels in top quality still wines from Pinot Noir, Chardonnay and Riesling, all distinguished because of a high natural acidity. Most of the Tasmania vineyards cluster around the eastern side of the island from north to south.