Tasted: Pinot Noir

By / Wine + Drinks / May 1st, 2014 / 2

Made well in suitable moderate or cool climates, Pinot Noir shines with its bright red fruit flavours, subtle gamey nuances and relatively light tannins. But, made poorly, the resulting wine can be excessively jammy or vegetal. Burgundy is the world’s best known region for first-class Pinot Noir but the New World has its fair share of great Pinots, most especially New Zealand and the USA.


Mirassou Pinot Noir 2008

Reviewed by: Sean Wood

Editor Rating: Very Good


California, USA

Review Summary:

Very approachable in an attractively forward New World style showing enticingly perfumed berry scents, smooth rounded strawberry and red cherry flavours on the palate and supple light tannins.


Louis Latour Cuvée Latour Pinot Noir 2009

Reviewed by: Gilles Bois

Editor Rating: Very Good


Burgundy, France

Review Summary:

Light ruby. Typical Pinot Noir nose of red fruits (strawberry, raspberry) with a touch of vanilla from the oak. Sweet attack, good core of fruity extract turning firm as the tannins show their grip in the clean finish. Drink now with grilled red meat.


Amisfield Pinot Noir 2007

Reviewed by: Harry Hertscheg

Editor Rating: Very Good


Central Otago, New Zealand

Review Summary:

Characteristic Central Otago aromas of dried herbs and red berry fruit come right off the bat. Well-defined and taut cranberry flavours ensure food friendliness, while complexity arises in its layers of dark fruits, leather, spice, savouriness and dark chocolate. Satisfying, warm finish. Pair with rabbit stew.


Chanson Père & Fils Beaune Clos du Roi 2010

Reviewed by: Tony Aspler

Editor Rating: Excellent


Burgundy, France

Review Summary:

Ruby colour with a bouquet of cherries, spicy oak and a floral top note. A fuller style of red Burgundy, ripe with gentle tannins; age-worthy, already showing an excellent aging potential.



Looking at the small things that make life great and the people who create them.

Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access