Winemaker Notes
Soft red in color with fragrant fresh fruit notes on the nose. With well-integrated and soft tannins, this Pinot Noir is the perfect accompaniment to duck. Being naturally higher in acidity, this wine balances the fatty texture of the meat on the palate and does not overpower it.
Professional Ratings
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Tasting Panel
From the cool climate of the "Victorian Alps," this red offers a stony base for dusted plum, cinnamon, and dried roses. Italian herbs, dark chocolate, and espresso define the finish.
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.”
Nestled into the tip of its southeastern coastline, Victoria is Australia’s smallest mainland state, second most populous and third largest wine producer. Victoria includes the cool regions of Yarra Valley, Mornington Peninsula and Geelong, made famous mainly by impressive Pinot Noir and Chardonnay.
The more inland Heathcote and Bendigo lead the way for complex and textured, full-bodied reds. Rutherglen’s fortified wines compete among the best on the planet.