20 barrels pinot noir 2023 review năm 2024

This Pinot smells like vinyl and prunes. There is an extreme sharpness to the palate that distracts from any fruit that would be available. This may work as an ingredient in a wine cocktail.

Cono Sur 20 Barrels Limited Edition Pinot Noir 2018

This Pinot smells like vinyl and prunes. There is an extreme sharpness to the palate that distracts from any fruit that would be available. This may work as an ingredient in a wine cocktail.

Paul Scorpo has been quietly crafting beautiful wines in Mornington Peninsula alongside Australia’s top shelf cool climate winegrowers.

One of Paul Scorpo’s first jobs in life was in the cellar at Penfolds Barossa Valley winery. Since then the wheel has turned full circle through teaching politics, designing championship golf courses and running a successful landscape architecture business back to following his green thumb and planting a family vineyard on the Mornington Peninsula.

After extensive research of site and soil characteristics on the Peninsula, he settled on an old apple orchard at Merricks North with ancient clay soils, protection from the harsh cold winds coming off the southern ocean, a gentle slope and dual aspects, which combine to provide the site with ideal ripening conditions for a range of varieties. Paul and his family and their connection to the land are uncompromising in his quest to produce the area’s finest wines with closer plantings, more clonal selections. Vines are planted on north east slope (a brilliant sun trap) on red clay soils derived from Eocene volcanics dating back 40 million years. He has championed Pinot Gris which is also planted on the southwest slope towards Port Phillip Bay. Fine wine is in the Scorpo blood across generations from Sicily, Sardinia and Australia. Paul sources small parcels of fruit from other vineyards he manages on the peninsula to use in the Aubaine and Noirien wines. Scorpo Wines have depth, refinement and texture. They are recognised as a leader among the quality-focused producers of the Mornington Peninsula.

Noirien was one of the nicknames for Pinot Noir in Burgundy that goes back as far as 1325.

2023 is here..

Scorpo Noirien Pinot Noir fruit is grown on the Merricks North vineyard. The Pinot Noir grapes (all MV6) were handpicked and given a three-day cold soak before natural-yeast fermentation with 10% whole clusters included. The wine was matured in concrete tanks and old oak barrels.

Vibrant cherry red with purple hues. Bright berry fruit and cherry nose with flint, oak and spices. Dark cherries, mushroom and spices on the savoury palate with silky tannins. A wine of wonderful structure and persistence. 14% alc.

Review of 2021: 95 points, Jane Faulkner for James Halliday Wine Companion “A very classy Noirien that perfectly matches savoury attributes to the excellent fruit within. Dark cherries, all spiced up with some tart rhubarb and blood orange, fresh herbs and chinotto. Unencumbered by new oak, but the palate is shapely, the tannins persuasive and the acidity humming.”

The fruit for this Pinot Noir is from our two Great Southern pinot noir vineyards in the Mount Barker and Denmark sub-regions.

The fruit was picked, destemmed and cold soaked for two days in small open fermenters. A portion of the juice underwent a wild yeast fermentation, the remainder, after the introduction of an indigenous yeast strain. Once fermentation was underway the must was pumped over twice daily with small amounts of oxygen. The temperature was held at about 25°C, then allowed to warm up as the fermentation came to an end.

Upon completion of the primary fermentation the wine was then transferred to barrels for malolactic fermentation, allowing for the soft integration of the juice and oak.

The wine was bottled in November 2023.

THE WINE

The wine displays lifted aromas of sour cherries and spice with savoury notes. The palate is light with subtle texture and cherry flavours supported by well-integrated fine tannins leading to a long, elegant finish.

The grapes were harvested between February and April, followed by a one to two-day cold soaking period. During fermentation, 10% of the whole bunch was used, and techniques like hand plunging and air maceration were employed for gentle colour extraction. The wine underwent indigenous fermentation with a combination of yeasts and 30% was matured for 6 months in French oak barrels, 10% of which were new.

Vineyard RegionYarra ValleyWine AnalysisAlc/Vol: 12.5%Colour

A rich and vibrant ruby red.

Aroma

Upon nosing, it emanates an alluring fragrance, characterized by the enticing aromas of ripe blueberries, boysenberries, cherries, and a touch of earthy dried spices.

Palate

On the palate, it unravels a delightful tapestry of plush red cherries, subtle notes of cola and spice, and a lusciously smooth texture, courtesy of its soft, silky tannins.

Peak Drinking

Cellar up to 5 years after vintage.

Growing Conditions

An excellent vintage for Pinot Noir in both the upper and lower Yarra Valley. A wet spring was welcomed, filling the dams and setting up beautifully to a dry growing season in January and February.

Where is the best Pinot Noir grown in Australia?

Four of the best Aussie regions for Pinot Noir.

TASMANIA. The Apple Isle is blessed with climatic conditions that are almost custom-made for the production of premium Pinot Noir grapes. ... .

YARRA VALLEY (VICTORIA) ... .

ADELAIDE HILLS (SOUTH AUSTRALIA) ... .

GREAT SOUTHERN (WESTERN AUSTRALIA).

How many years does Pinot Noir last?

Here are some general guidelines: However, there are some general guidelines on how long to store your different wines. According to Fine Wine Concierge: Cabernet Sauvignon: 7-10 years. Pinot Noir: 5 years.

What is the best pinot in the world?

With the whole wine world to choose from, we narrowed things down slightly and picked our favorite bottles from Burgundy, Oregon, Sonoma, and Mendocino..

Bouchard Père & Fils 2018 Nuits Saint Georges Burgundy France. ... .

Benovia 2020 Cohn Vineyard Pinot Noir Sonoma County California..

How old is best for a Pinot Noir?

We generally suggest 10 years, and in some cases 15+ years. If you're drinking a cellared Yering Station Pinot, expect evolved flavours in the space of cranberry, forest figs, Russian toffee and truffles. In some cases – raisins, Christmas brandy cake and soft leathery spice as well.