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Happs Margaret River Pinot Noir 2016

Pinot Noir from Margaret River, Australia
    14.3% ABV
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    14.3% ABV

    Winemaker Notes

    A fruity aroma displaying strawberry, sour cherry, cranberry and spice characters with hints of char, chocolate and musk stick. The ripe strawberry and cranberry flavors carry on to the palate and combine with fresh cherry, red currant and a hint of redskin confection. It’s a light to medium bodied wine with good fruit intensity, subtle oak and both soft acidity and soft tannin that is perfect for everyday drinking.

    Critical Acclaim

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    Happs
    Happs, Margaret River, Australia
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    Happs, founded by Erl and Roslyn Happ in 1977, is a family owned and operated winery comprising two vineyards in Margaret River. A prolific grower, winemaker, potter and amateur scientist, Erl has crafted some of the most curious and beguiling wines in Western Australia. Grapes are grown without irrigation and hand-picked. The family practices organic soil management, minimal mineral fertilizer and avoids herbicides.

    Margaret River

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    Home to some of Australia’s most elegant and long-living red and white wines, Margaret River is situated in the farthest reaches of Western Australia. Relatively warm and dry, the region is cooled by breezes from the Indian Ocean. Margaret River takes some inspiration from Bordeaux, producing top-quality Cabernet Sauvignon with firm structure, mouthwatering acidity, balanced alcohol and notes of herbs and spice. Complex, age-worthy Chardonnays are another regional specialty. Also common here are refreshing blends of Sauvignon Blanc and Semillon, as well as earthy, aromatic Bordeaux red blends.

    Pinot Noir

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    One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

    In the Glass

    Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

    SRKPHP006_2016 Item# 293827