Tielec,
Arrived this morning. Will let rest for a week and try. Looking fwd.
My thoughts are captured here.
Tielec,
Arrived this morning. Will let rest for a week and try. Looking fwd.
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ta. Yes that's why I bought some.My thoughts are captured here.
I thought I would give it a go so ordered wine with the 2020 code. Now have been told that they cannot fulfill my order. Of course the 2020 code no longer works and free shipping offer has expired so I'll pass on carboot wines from now on instead of wasting my time.
$37.40 @ Different Drop using HOMEFree Delivery @ My Wine Guy - don't forget they price-match (even less with $30 voucher):
- $44.99 GW95 2018 Garagiste Merricks Cuve Béton Pinot Noir
- $84.99 JS98, HH97, BC96, GW95 2017 Ata Rangi Martinborough Pinot Noir
As with chardonnay, various Dan Murphy's stores are rationalising their pinot range due to new localised planograms - don't forget 8% Cashrewards ends tonight, and about Australia Post parcel collect:
Unfortunately I missed out on 2017 Gembrook Hill (CM(WF)96) for $33.78, but you can use JD Cellars' $48.90 to price-match/beat at Dan's or Different Drop's $50
Dan's clearance continues with new wines reduced, the highlight being Lethbridge 2017 for $33.20 - however at Parkdale, besides champagne, before discounts:
- Lethbridge 2017 - MB/SC(HWC)95, CM(WF)94, NS93 - $19
- Gembrook Hill 2017 - CM(WF)96, JH95 - $28
This may be a little off topic but why is Central Otago (and to a lesser extent the wider NZ) pinot always so weighty, dark and fruit forward.
I would expect this to be cooler climate that most of AUS pinot. However, a reigon like Yarra Valley tends to more iften produve more light, precise and savoury pinot. (Btw I really enjoy both styles and love the contrast).
Is this a stylistic approach from the wine makers, the fruit or something else (e.g. US Export focus) entirely?
This may be a little off topic but why is Central Otago (and to a lesser extent the wider NZ) pinot always so weighty, dark and fruit forward.
I would expect this to be cooler climate that most of AUS pinot. However, a reigon like Yarra Valley tends to more iften produve more light, precise and savoury pinot. (Btw I really enjoy both styles and love the contrast).
Is this a stylistic approach from the wine makers, the fruit or something else (e.g. US Export focus) entirely?
As JohnM has said, that's quite a complicated topic. It's a combination of climate, terroir, very poor soils (some of the vineyards such as Felton Road and Mount Difficulty the landscape looks more like the US badlands - no one wanted the place before the vintners came along) and , high UV giving thicker skins plus clone selection and vineyard management. Enthusiastic vintners with new modern techniques, many use whole bunch ferments which adds the green strong tannins.
I find the original ones were the best and some are now becoming a little too sweet. But others are far more knowledgeable and erudite than me!
Start here
Central Otago – Tim Atkin – Master of Wine
timatkin.com
Central Otago – a serious producer of cheerful Pinot
Central Otago – a serious producer of cheerful Pinotwww.jancisrobinson.com
CENTRAL OTAGO, New Zealand - PINOT PALOOZA
www.pinotpalooza.com.au
Elsewhere this NZ Pinot produced by Giant Steps (Yarra Valley) is discussed.
2018 Giant Steps TOSQ Vineyard Pinot Noir Special — Giant Steps Yarra Valley
www.giantstepswine.com.au
Recommended. A lovely wine grown from vineyards in the Pisa Range district. Good wine at a good price.
All you need is some bottles of NZ pinot to accompany it now!Brilliant. Exactly what I was after. Some good bedtime reading material there
A number of reasons may account for this. Certainly, there are differences in the clones used in Central Otago compared to Eastern Australia, with the Burgundian varieties being favoured in NZ. Also there is less disease pressure in that part of NZ due to very cold winters and warm dry summers, so it is possible to keep the grapes on the vines longer, which will deepen the concentration of flavours within the grapes.This may be a little off topic but why is Central Otago (and to a lesser extent the wider NZ) pinot always so weighty, dark and fruit forward.
I would expect this to be cooler climate that most of AUS pinot. However, a reigon like Yarra Valley tends to more iften produve more light, precise and savoury pinot. (Btw I really enjoy both styles and love the contrast).
Is this a stylistic approach from the wine makers, the fruit or something else (e.g. US Export focus) entirely?
The clone provides the gross flavour characteristics (subject to terroir) but it's not unusual to get flavour profile differences in the same vineyard using the same clones. Slightly different "terroir" and changes in soil types and chemistry, sun exposure, water table, plus different microflora and across the one vineyard.Sometimes there are differences in pinots from the same vineyard.One such is Barringwood vineyard a bit out of Devonport.Their Mill Block Pinot I was told was the same clone as their everyday pinot but comes from a different block of the vineyard on the other side of the hill.A much more complex and enjoyable wine than the other.Unfortunately every time I have tried to visit the vineyard in the last 3 years it has been closed.
Barrinwgood Estate Pty Ltd - Wines - Red
www.barringwood.com.au
I’m a fan of their Mill Block PN but the CD is now hopelessSometimes there are differences in pinots from the same vineyard.One such is Barringwood vineyard a bit out of Devonport.Their Mill Block Pinot I was told was the same clone as their everyday pinot but comes from a different block of the vineyard on the other side of the hill.A much more complex and enjoyable wine than the other.Unfortunately every time I have tried to visit the vineyard in the last 3 years it has been closed.
Barrinwgood Estate Pty Ltd - Wines - Red
www.barringwood.com.au