- BY the CASE
Pinot Noir is the most highly prized wine in the world. But why? It’s not as rich or big as its noble cousins, in fact it’s quite the opposite. Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.
I like to think of Pinot Noir as a catch-all food pairing wine. Pinot Noir is light enough for salmon but complex enough to hold up to some richer meat including duck. In a pinch, when everyone orders a vastly different entree at a restaurant, you can usually win by picking Pinot Noir; it will make everyone happy.
There are beautiful ripe red fruits on the nose – think plums & strawberries along with a light, alluring spice. The Bosworth Pinot Noir is a middle weight wine with red fruit running through the palate & framed within lovely tannins. This wine goes very well with cheeses, chicken dishes & charcuterie.
Textbook example of New Zealand Pinot Noir by 'Digger' Hennessey & Corey Hall, chief winemakers at the prestigious Mount Riley & Matua wineries.
6 out 7 rating in Michael Cooper 'Buyers Guide to New Zealand Wines' "Grown at several sites, fermented with indigenous yeasts and matured in French oak barrels for 10 months. It's a full-bodied wine, with generous cherry, herb and spice flavours, showing considerable complexity."
17/20 points - Jancis Robinson MW
“Cherry, currant, plum and raspberry together with toast, spice and a hint of forest floor. The palate is supported by firm well integrated tannins and soft acid.”
Martinborough is home to New Zealand's most prestigious (& expensive!!) Pinot Noirs with names such as Ata Rangi, Dry River & Craggy Range.
Grown on a single vineyard in Martinborough, the fruit was handpicked after an excellent growing season.
This is an excellent Martinborough Pinot Noir at a fraction of the price of Martinborough's 'big names'!
94 Points - James Halliday
93+ Points - The Wine Front
Authoritative wine critic Jeremy Oliver recently describes South Gippsland as having the "finest Pinot Noir site in Australia". We agree! Bellvale is just kilomteres from the iconic Bass Phillip winery ('2013 Wine of the Year') & enjoys a similar - if not better- vineyard site. Compare with Bass Phillip Estate @ $120 - at less than half the price!
"Clear crimson; while all the Bellvale Pinots have precisely the same alcohol, this is distinctly firmer, presumably the consequence of more new French oak; higher acidity." - James Halliday
"It’s smoky & herbal & structured, with meat & black pepper establishing a proper foothold even as darker cherried, almost graphite-like flavours pour through....interest & quality it has in spades."- The Wine Front
"3 Most Outstanding Burgundy Releases" - Neil Martin @ RobertParker.com
"The 25 Essential Wines of 2016" - Punch Magazine
The Fixin region is arguably the most under rated, under priced & overlooked area of Burgundy! Nestled right next to the more prestigious Gevrey-Chambertin, Fixin is traditionally known for robust, long lived wines.
The tiny 'Les Crais' block produces this single cuvee from old vines planted in 1946 faithfully using organic production principles.
Berthaut wines show great finesse & refinement & are the finest & most elegant wines from Burgundys' Fixin region.
Fixin wines are frankly one of the best kept secrets in Burgundy with their low yielding vines giving very concentrated fruit flavours.
Burgundy has been blessed with a string of four excellent vintages in a row - 2011 was one of them!
Great quality & value!
89pts - Burghound
The 2011 Savigny-les-Beaune 1er Cru Les Lavieres comes from the domaine's vines planted in 1954. It has a well-defined nose with dried herbs infusing the red plum & cranberry fruit. Slightly leafy, but is well defined & poised. The palate is medium-bodied with dry tannins. There is a little hardness, although the judicious dash of black pepper on the finish is welcome. This premier cru just needs to loosen up in bottle.