I’d like to say first up that I think Pinot Noir should always be made true to the variety. By this I mean Pinot Noir when it is made needs to taste like a Pinot Noir and express its place of origin. Terrior if you’d like, but I simply prefer it is not made like a dry red wine, if you know what I mean. Regardless of what it costs, Pinot Noir is first and foremost a food wine in my opinion.
The colour certainly said Pinot even if it was a tad light. Regardless of that, it maintained its varietal integrity. Aromatically, it has a vibrancy about it with dark cherries and a hint of red fruits.
Cherries are the main contributor on the palate bordering on the darker spectrum, yet they are nicely balanced by strawberry characters and a nice touch of spiciness, but it’s all about the fruit with this wine and bravo I say. Oak is charry and subtle contributing to the wine but not bothering the fruit or varietal characters one iota. This is a well made wine for the price.
My first foray into West Australian Pinot Noir (that I can recall) has been a very good one. I sincerely hope it’s not the last.
Region: Great Southern, WA Price: $34 Source: Sample courtesy of Castle Rock Estate and Define Wine
Words from a Wine Glass 