No such problem with Piccolo which we always pick late to give the best chance of overt ripeness, oily texture and honeyed character (botrytis plus shrivel) that is the hallmark of Pinot Gris from the Coney block. This underlying opulence allows us to lower the sugar level to its 7 g/l without running the risk of leanness. Anyway, to most palates Piccolo has a full rounded texture, plenty of typical pear/stonefruit and a pleasant dry finish which declares it to be a foodies wine. These hapless hedonists usually opt for spicy Asian or middle eastern cuisine as the most enthralling match. If your fitness regime, body contour, self-discipline are too strict for such indulgence, a glass on its own will suffice.
Coney Pizzicato was low cropped (1.7 tonnes/acre) harvested between 3rd and 18th April at an average brix of 24.5. Assiduously tended, it has the requisite silky texture. Bright ruby red to the eyeball the nose is lifted and sweet with cherry, toasty oak and a smidgen of menthol – palate much the same (nose and palate are supposed to align!) Our restaurant still favours pork, mushroom dishes and oily textured fish salmon/tuna/groper as the ideal companions. Cellaring until 2019 will reward the patient.
The final descriptive word goes to Karl du Fresne’s optimistic observation “Good Pinot Noir is like an orgasm – hard to describe but you know when you’ve had one”. Bonne chance.