2004 Pinot Noir - Beverley
Pinot Noir is a unique and consummate variety indeed. Not difficult to grow but difficult to grow well. Not tricky to handle as grapes but exacting in its requirements. Once in the fermenter, it absorbs every waking moment of the winemaker's time, attention and skill, yet if the outcome is successful, the level of satisfaction for both the producer and the wine-drinking public is without equal.
The 2004 season was a rewarding one, providing very good fruit with huge concentration which can be seen in the intensity of this wine. The deep garnet colour glows with a brilliant lustre and the nose, while still a little shy, exhibits black cherry aromas without straying toward jammy characters. With time in the glass, the wine opens rewardingly to reveal fleshier fruits and hints of Ribena while the oak is subtle yet savoury and supportive.
The palate is characterised by fine, almost peppery tannins and well rounded fruit. There is smoothness and elegance revealing a complex wine of considerable power. Savoury elements are starting to emerge and will grow over the next 12 to 24 months to reveal a complex wine of considerable longevity.
Pinot Noir Tasting Recommendation
Although we recommend you cellar our Pinot Noir carefully for a few years for the development of the more savoury, 'secondary' characters that we relish, there's no doubt these are also quite delicious as young wines. In fact at any time from release until they are 5 or 6 years old - though be aware of tunnelling which tends to happen between about 18 months and 2 to 2½ years. The wine seems to go flat, losing its bright freshness, but has not yet developed its more savoury characteristics. Pinot Gris also seems to tunnel as well.
Keep an eye on serving temperature. Pinot Noir is best at around 18°C which means very light chilling on hot summer evenings or if the wine has been kept in a living room or kitchen. Warmer than this and fumey alcohol may mask and flatten the glorious fruit and Pinot varietal characters. Classic food combinations for Pinot are duck or lamb. Almost anything with mushrooms works well especially if the wine is aged. Avoid blue cheese with Pinot - for some mysterious reason it makes the wine taste hard and almost metallic. Otherwise relax and enjoy!
Back Label Information
The three classic clones that produce the famous Martinborough Pinots are blended in this wine. It shows the same fruit driven power, fullness and velvet smoothness that has come to be expected from this region. Cellared correctly, this wine should provide excellent drinking from now or 2007 to 2009/10 and beyond.
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