The 2008 Grosset Pinot Noir is delicious and seductive. Displaying excellent varietal character, it has flavours of mulberries, brambles, blackcurrants and velvety texture with ripe and fine tannins, and a long lasting finish.
Grosset
Jeffrey Grosset has been making some of Australia’s best Riesling for the last 30 years. He established his winery in 1981 in the historic township of Auburn, Clare Valley, 100 kilometres north of Adelaide and the 2010 release is his 30th vintage. The winery is stylish and functional and reflects the attention to detail that extends to the Grosset estate-owned vineyards and winemaking. He hand picks and is meticulous not only in his selection but also in the way he treats the grapes once they.. read more
In Asia May 2010 - Lisa Perrotti-Brown - Pale to medium bright ruby colour. Pretty red cherry, raspberry and violet aromas on the nose with a touch of forest floor. Crisp acidity with a low to medium level of fine grained tannins. Has a real fruity / juicy appeal. Long finish.
Bright, clear colour; a pinot with very good tension and complexity to its mix of black cherry, spice and more foresty nuances; unusually good tannin structure…
In contrast to Grosset’s semillon sauvignon blanc, the pinot noir is often my least preferred wine in the Grosset range. As a result, it’s taken me some time to get around to tasting this 2008 edition. I’m happy to report that this release is excellent. Tasty, textural, precise through the finish and persistent. It tastes of dark cherries, game, mint and fresh-sawn, spicy, smoky oak. It’s vibrant and complex; its tannin velvety. It may even be the best Grosset pinot noir I have tasted.
A moody pinot… showing dark-cherry and foresty, bracken-like smells, some maraschino, dark spices and fresh, all-round appeal. The palate unfurls sturdy red and dark-cherry fruit flavour, plenty of spice kicks in through the middle, and there’s a lithe, sinewy finish – suggesting good times ahead if cellared for the medium term.
The grapes were hand picked, then crushed and de-stemmed. 30-40% were whole punch fermented. Temperature controlled fermentation lasted over 7-8 days and finished in French oak barriques. The wine was aged for 12 months in oak, of which 40-45% was new. Wine was bottled without fining and aged for further one year before release.
