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Ocean Eight Pinot Noir 2012

Pinot Noir from Australia
  • JH95
13.2% ABV
  • JH95
All Vintages
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13.2% ABV

Winemaker Notes

Bright red in the glass with pink tinge and some cloudiness. Lifted aromatics of wild strawberry, cherry, rhubarb and wet forest floor. Primal wine with palate bursting of sweet red fruit, wild brambly fruits, natural savory edge and hints of spice. Sumptuous mid palate with lively natural acids that carry the wine with great length.

Critical Acclaim

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JH 95
Australian Wine Companion
Clearly the result of an excellent vintage. Tight, lively, refreshing and boasting a powerful spread of flavour through the finish. Bright cherried fruit, shot through with savouriness. Crunchy, apple-like acidity. Autumnal aromas and flavours. Chalky. Will be better given time to develop, but a smashing release.
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Ocean Eight

Ocean Eight

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Ocean Eight, Australia
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Mike Aylward is a young winemaker who is wise beyond his years. Mornington Peninsula is also a young region, but Mike is determined to see if it can produce wines of the class and restrained power as those from his greatest influence – Burgundy.

Vineyard management is meticulous; yields are comparable to Grand Cru vineyards, and the winemaking is old school, unfined, unfiltered and gravity fed. The Chardonnay is pristine, bright, mineral, racy with a range of citrus and raw nuts; there is richness with tension in this wine. The Pinot is mouth filling, rustic, earthy with red cherries, rhubarb and brown spice. Ocean Eight wines have a modern new world intensity with a rustic, old world edge and complement the modern, high end cuisine that exciting chefs are championing in Australia and the USA.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

BSTOCEANPN_2012 Item# 142862