Despite these conditions our fruit came in clean and we picked between 5-10 April. Average brix a little lighter than usual at 22.7. The wine is savoury (10/5 clone) and delicious with a lighter texture than the 2016 – a delicate little number reminding you that unlike cabernet, which is bigger, Pinot Noir is complex and gentle simultaneously.
As someone said, “ it expresses the vineyard perfectly.” The greatest compliment is “Its typical – very Pinot.” Try it with pork, mushrooms and densely textured fish like salmon, tuna, groper etc. Cellared properly Pizzicato ‘17 will travel gracefully to 2022.
Not understanding Pinot any better than economics PresidentTrump was caught recently sprinkling burgundy on a raspberry cupcake. This is not recommended.
Our Reserve Pizzicato Pinot is derived from six distinct clones. The result is a wine of gravitas and tight structure with a lovely silky texture – a hallmark of excellence in Pinot Noir. Maximum flavour expression has been preserved, with the Reserve neither filtered or fined. The 2016 will cellar for at least 6 years. Such perseverance will be amply rewarded with increased savoury character. For early drinking, a period of extended breathing seems to enhance the gustatory experience.
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.