'9' HANDPICKED Pinot Noir
Australia is getting good at Pinot
I've been for years in awe of the German Pinot Noirs, courtesy of her vineyards having been the closest ones to my country of origin, and German being the first of the 'foreign' languages I learned - Ahr, Assmanshausen, Pfalz, Baden, increasingly Mosel, I love them all. Equally, years have seen me become increasingly disillusioned with the Pinot Noirs on offer from Burgundy. There sure are some fantastic examples amongst the many, but the prices have long since crept well beyond anything resembling 'value'. How wonderful then that, Australia, as many other parts of the world outside Europe are getting increasingly comfortable with this variety and its numerous clones!
The Handpicked wines of Cooks Lot offer extra finesse compared to their regional counterparts. Vintage variations aside, the '9' Pinot Noir tends to be a medium-bodied, crunchy, fresh and energetic wine that settles into a lovely floral and perfumed display. If you need Burgundian comparisons, I would point towards certain wines from villages like Marsannay, Fixin and Chorey-les-Beaune - not grand, perhaps, but very enjoyable, and often, more appropriate a companion than a 'bigger' name. Different and more fruit driven, yes, but the feel is similar to me.
Technically speaking: handpicked, wild fermented in small open fermenters with some whole bunches, hand plunged four times a day, free run juice and pressings vinified and matured separately (in tightly grained French oak puncheons for 12 months).
As with any red wine, avoid serving this too warm in order to show it at its best – roughly 18 degrees would be great!
The current available vintage is the 2016.