 2010 The 2010 season was a dual edged sword. The first La Nina weather pattern in some years saw a cool spring give way to a moist and slightly cooler summer which is not something viticulturists on the East Coast relish. However, the smaller than average crop which we painstakingly exposed to hang below a lush green canopy gave the grapes the perfect opportunity to take advantage of the warm and particularly long settled autumn period. Harvest began late but yielded beautifully balanced fruit which mirrored the long and overall gratifying growing season. The resultant wine sports a hemline raised up to reveal short plump legs which are a celebration of this year’s sensible 13.5% alcohol. The nose is a potpourri of dried herbs; wild thyme, prostrate rosemary, snapped bracken fern and the partly concealed lair of some small furry animal. Black current, mandarin skin and sticky dried prunes add flesh to nuggety shoe leather aromas while mochaccino and a hint of beef tartar provide complexity. The palate overdelivers with decadent richness and the taughtly muscled Samsonic structure of a dark knight rising. The cheese grater tannins reverberate in staccato like the Kings speech while custard and toffeed fruit sprawl Rubenesque in swaying hammocks strung between barely visible ribblets of nerve teasing acidity. The texture flows across the tongue like steaming mineral water cascading from pool to pool on the Pink and White Terraces of yesteryear. Plump char-grilled artichoke and a little smoked ham round out the flavours in this bad-talking baby, while a bohemian persistence ensures a very memorable finish.
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Our Pinot Noir is best served slightly above cellar temperature i.e. 16 – 18 degree’s Celsius. Younger or older wines may benefit from decanting to allow them a breath of fresh air. |
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