Tag: Domaine A Pinot Noir

Aug 08 2016

Tasmanian Pinot Noir: Reaching for New Heights – Highlights from Sydney’s Vin Diemen Tasting

Posted on August 08, 2016 | By merrill@cellarit.com

Vin Diemen, the annual showcase of Tasmanian wine, is always a great event and this year was no exception. Held last Saturday in a new venue – the beautiful historic National Arts School in East Sydney – many of the winemakers were on hand and happy to field questions while busily pouring their wines for big crowds.

The outstanding quality of Tasmanian pinot noir (with some pretty hefty price tags to match!) was one of the highlights of the tasting. The enticing dark cherry and plum fruit aromas of the Holm Oak “The Wizard” Pinot Noir 2014 ($60) led to a vibrant flavour driven palate with excellent length and silky tannins. Delicious!

The elegant Spring Vale Estate Pinot Noir is a perennial favourite of mine and the 2015 vintage ($45) exhibited this wine’s hallmark dark cherry aromas with herbal touches. Well structured, its clearly delineated fine grained tannins framed a complex range of dark fruit flavours with savoury overtones.

The Coal River winery Domaine A has built its reputation on cabernet, but winemaker Peter Althaus also knows how to make a very fine pinot noir. The Domaine A Pinot Noir 2009 ($90) is an excellent example of Tasmania’s potential to produce a rich, opulent style of pinot noir designed to age. This is a well-structured elegant, delicately scented medium-bodied wine with concentrated flavours, silky tannins and a lingering finish.

The 2013 Glaetzer-Dixon Family Winemakers ReveurPinot Noir ($56) with its firm yet fine tannins and vibrant acidity was also quite Burgundian in style. A beguiling nose of strawberries, dark stone fruits and savoury spice led to a supple and complex flavour profile of cherries and blackberries. Definitely another good one for the cellar!

2014WizardPinotNoirsmallOver the years the best Tasmanian winemakers have come to understand the subtle nuances of their … Read the rest

Jun 06 2011

Cellaring Australian Pinot Noir: How long do they last?

Posted on June 06, 2011 | By merrill@cellarit.com

When I was researching my previous post on Australian pinot noir, Australian Pinot Noir: Coming into Its Own, I came across a list by Andrew Graham of the Australia Wine Journal entitled Australia’s 10 most ageworthy Pinot Noirs.

The list caused quite a bit of commentary and debate, and I have reprinted Graham’s recommendations here: Mount Mary Pinot Noir, Yarra Yering Pinot Noir, Bannockburn Serré Pinot Noir, By Farr Sangreal Pinot Noir, Ashton Hills Reserve Pinot Noir, Bass Phillip Estate Pinot Noir, Domaine A Pinot Noir, Stonier Reserve Pinot Noir, Kooyong Ferrous Pinot Noir and Bindi Block 5 Pinot Noir. You can read Graham’s very insightful comments for why each of the wines were chosen on his blog.

Graham defines ageworthy “as the ability to mature, and indeed improve, with cellaring times for 8 years plus.” Like many of the readers who responded to his post, I wouldn’t necessarily think of ageing Australian pinot noir for so long. One reader commented: “I suspect most people drink them too young and miss out on the aged versions. What do most folk think about optimal age for decent Pinot Noir? I’d say 5-10y which is medium term vs Shiraz / Cab Sav.”

I was curious what an esteemed, if sometimes controversial, wine critic thinks about the longevity of pinot noir. Here’s Robert Parker’s 1995 assessment of the ageability of American pinot noir: “Most American Pinot Noirs should be consumed within their first 5-7 years of life. As most Burgundy collectors sadly acknowledge (provided they can honestly accept the distressing reality), once beyond the wines of Domaine Leroy, Domain Ponsot, and ten or so others, great red burgundy is also a wine to drink young.” (Robert Parker, American Pinot Comes of Age, Wine … Read the rest