Our own favourite wine is Pinot Noir and this one finds itself accompanying dinner most nights!
The 2011 has lost most of the coarser tannins and the “sharpness” one finds in a very new Pinot and as such flavour and roundness come to the fore. To quote our Winemaker Pete Bartle, the “nose” has an inviting perfume of spice and cherry with hints of violets and cedar wood. When you taste the wine, the flavours are of dark fruit and berries with hints of vanilla and leather – but these are very subtle and hard to detect individually, so beautifully melded have they become.
A light acidity and smooth tannins remain and this is essential to a good Pinot for the preservation and development of the wine and also because it is primarily to be drunk with food, food which is sometimes a little too rich.
Duck, salmon and a rich runny brie are enhanced by this lovely medium-bodied wine. It is good with lamb too and we will have no hesitation in matching it with turkey and ham on Christmas Day.
We have matched this with Roast Lamb in one of our popular weekly recipes.