Red

Pizzicato Pinot Noir 2013

Tasting Notes

In the wide array of vocab mustered by the French to describe a delicious Pinot Noir (try forest floor, barnyard, feral and fecal for starters) Martinborough examples are often best described as funky/ savoury.  In the fruit department plums and cherries are a fair rendition.

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.

Quantity

Price: $30.00

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Que Sera Syrah 2014

Tasting Notes

My sparse notes indicate a cool period over flowering followed by a windy patch and then a nice Autumn.  Skill and luck led to a hasty pick on 15 April at 20 brix – 50mls of rain started next day!

To ensure full ripeness of our Syrah, over half the grapes are dropped unceremoniously to the ground soon after fruit set.  The result of this austerity is a low 1.4 tonne/acre yield, financially suicidal, but favouring the imbiber.

Compared to the average Aussie shiraz, local syrahs are typically lighter in texture and more subtle in flavour – a distinction not always detected by our antipodean neighbours whose palates have come to prefer the bolder expression that comes from 40oC temperatures.  Each to his own.

People mostly hone in on the peppery/spicy character of Que Sera to which our panel added dark fruits, eg raspberry and toasty oak.  Goes with most red meats especially venison.  Duck is good.

Quantity

Price: $30.00

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