Kyle Hailey wrote:
Speaking of Pinots, I'm a bit puzzled by how acidic general Burgundy Pinot taste to me - it's like unsweetened coolaid. That may be a bit harsh, but so often I find it impossible to taste the "terroir" in Burgundy pinot. I've had a few that have been amazing but in general I find them unapproachable and I think it's mostly the way the wine is made. I've been to Burgundy a number of times and appreciate the best wines but find the extremely rare and painful to find given the general price point and odds of finding winner.
I find the same in Burgundy Chardonnay. Makes me thing of th folks a few years back in Burgundy who were making "wine" with out grapes - just alcohol, tartaric etc
michael dietrich wrote:I sell wine for a living here in Oregon. The first Pinot I will write about though is from New Zealand. This has been my favorite 10 bottle of Pinot Noir since I first tasted it several years ago. We just got into the 2009 vintage and it is labeled as just South Island.This smells and tastes like Pinot Noir. This tastes as good as many $15-20 bottles I have tasted from numerous areas. I would describe the flavors as more red fruits with nicely balanced acidity as well. This is not terribly complex but at this price is great as an everyday drinker. I believe it is a west coast only available wine at least at this time.
Tim York wrote:Most people know that Pinot Noir enters into Champagne (there are even some 100% Blanc de Noirs cuvées). However, it is less well known that the region also produces still reds from PN under the appellation Coteaux Champenois. The best of these can be wonderfully elegant in a lighter style than Burgundy, though in recent years some have been putting on more weight. Lack of awareness of these wines is a little strange given that they have been prized by European gourmets, including French kings, since the 17th century; Bouzy rouge was particularly famous but nowadays others including from Aÿ and Ambonnay are at least their equal. The great Robert Parker is in a state of denial and says in one of his books that the Champagne region only produces sparkling wine!!!??
Coteaux Champenois - Ambonnay Rouge - Cuvée des Grands Côtés 1996 – Grand Cru - Egly-Ouriet – Alc. 12%, a still wine made from Pinot Noir old vines and bottled unfiltered. This was a wonderfully elegant and harmonious expression of Pinot Noir and the Champagne terroir. It showed remarkable purity yet complexity of pinot fruit with, in particular, delicious notes of sour cherry, medium/light body, lively acidity, linear shape with great length, gentle structural support for the finish. At the same level as the 1995, with slightly more rigour and class but less sexy charm; 17.5/20++.
Users browsing this forum: Google [Bot], Yahoo [Bot] and 11 guests