Pinot Noir is among my very favorite wine varietals. It’s one of the first red wines I learned to identify reliably by scent. I love that bramble, earth-scented nose. Berry, tart cherries and mushroom flavors with a light weight in the mouth, and that transparent ruby color in the glass, seal the deal for me. I prefer a lighter, less rip style of Pinot Noir, but have respect for a riper style as well.
Recently, we tasted a group of Pinot Noir at a Thursday night wine tasting at Fine Wines of Stockton. It was a collection from around the world. Argentina, New Zealand, Australia, France and the US (California and Oregon). Our challenge for the evening was to identify the Argentinian Pinot Noir. Let’s see how we did.
2011 Acacia Carneros Pinot Noir $25 – spicy and earthy nose followed by berry flavors, black pepper and earthy notes. Smooth tannins and good acidity with a light mouth-feel made for a wine very characteristic of Pinot Noir. A good, solid Pinot Noir, it doesn’t knock your socks off, but tastes true to the varietal. It’s good year after year. ABV 13.6%.
2011 Trapiche Broquel Pinot Noir $15 – a bit garnet in the glass, this wine was a bit stinky initially, but this blew off to leave a dried fruit nose. It had sweet, ripe dark fruit flavors, moderate tannins and lots of acidity. The flavors were a bit too ripe for my taste. ABV 14%. Score one for Argentina, zero for our tasting group. We did not pick this wine as the one from Argentina. So sad.
2009 Te Kairanga Martinborough Estate Pinot Noir $29 – berry brambles on the nose, followed by a bit of smoke, bramble and tart cherry flavors. Good acidity, smooth tannins and a light weight in the mouth combine to make a very well-balanced wine. This wine became more interesting as it sat in the glass. ABV 13.5% I love low alcohol, flavorful red wines with a light body. This fits the bill. My personal favorite as well as the group favorite.
2009 Brella Pinot Noir $27.25 – very light garnet in the glass. The nose was closed to me, just a bit of fruit. Tart cherry flavors, smoke and a bit of spice combine with good acidity and light tannins to produce a well-balanced, but understated wine. It’s not particularly characteristic of the varietal, but this light red wine would be a great warm weather red wine. Grapes for this Pinot Noir are sourced from the Willamette Valley, Umpqua Valley and Rogue Valley in Oregon. ABV 13.8%.
This Pinot Noir made in McMinnville, Oregon. The Willamette Valley, where Pinot Noir is the star, is one of my favorite wine regions. We go there to taste wine whenever we have the chance. I would love for my very favorite Pinot region to be Burgundy. Unfortunately for me, its too far for a road trip, styles and quality are so variable and then there’s price. I just don’t know Burgundy well enough yet. In another life perhaps.
2009 Penfolds Bin 23 Adelaide Hills Pinot Noir $30 – this wine was very dark garnet in the glass. The nose was distinctly vegetal – mint and eucalyptus. This wine was the biggest of the group in terms of flavors and weight in the mouth. Fruit flavors tended toward dark ripe plums, rather than berries and there were more tannins and a heavier weight in the mouth. ABV is 14.5%. The group thought this was the Argentinian wine…oops!
2010 Joseph Faiveley Bourgogne Pinot Noir $26 – very light garnet in the glass with only a bit of berry brambles on the nose. Tart cherry flavors dominate with surprisingly big tannins and significant acidity. The body was very light. ABV 13%. This wine is a study in contrasts. The color and flavors were very light, but the tannins definitely not so. It had a bit too much acidity for my taste, especially without food. This would be a great food wine. I think the tannins and acidity would level out with some food.
Once again, there are a variety of styles of wine in this group. Pinot Noir can be light, austere and tart or richer, riper and more tannic. Overall, Pinot Noir is a good wine varietal to keep in mind during the warmer months. It’s generally lighter bodied and can have lower alcohol than some reds. Always a good combination in the hot weather. It pairs nicely with pasta, roasted chicken or even grilled pork.
Cheers!
