Sunday, December 26, 2010

Three Day Wines

Three wines...3 countries...three grapes....tasted over...you guessed it...three days!
Pittnauer St. Laurent Alte Reben 1998
Burgenland, Austria
Having enjoyed the Pinot Noir 2001 I decided to risk an earlier vintage from this estate...albeit from another red they produce. As recently as 1998 the wines of Gerhard and Brigitte Pittnauer were lodged in a small cellar under the family house in Gols. But since the new winery was built in time for the 2001 vintage they have not looked back. The domaine which counted 6 hectares in 1998 now totals 22 hectares with an impressive range of new wines. Gerhard has resisted the temptation to produce a bit of everything, as so many of his colleagues do, and he is almost exclusively a red wine producer, concentrating on St Laurent, Pinot Noir, Blaufränkisch and Zweigelt. New oak is used, though perhaps a little less than previously.
After the big build-up...not much to say really...not much fruit left on the nose...and the palate was tannin-free...but also very dry and it had waved goodbye a few years ago. Luckily I had prepared another bottle in case of the above showing poorly.

Pegasus Bay Pinot Noir 2006
Waipara Valley, New Zealand

Fellow Blogger Edward had recently tried the 2007 and had not been over enthusiastic. The first thing to say about the wine is...it is a 'maverick' compared to many others tried from New Zealand.
Rate is as a red wine or as a Pinot Noir style? The nose surprises with racy red fruit...cherry...trace of polish...not exactly your sexy Pinot. Tannins are fine-grained...savoury fruit but the wine is not rounded. This has sharp corners...and not sure where it is going. Does it need age?...maybe...but I can only concur with Ed...hard work at the moment.
Points 16.25


Errazuriz Cabernet Sauvignon 2008
Aconcagua, Chile

I can understand people liking this wine. That's not to say I didn't. I 'grew up' on Bordeaux...which was Cabernet Sauvignon with a dry earthiness usually.... The New World changed all that and blockbusters were suddenly everywhere. I suppose this is in between the styles...and the strong cassis nose is very appealing. There are biting tannins...and sweet blackcurrant fruit. Spicy cloves...and some chocolate. Firm but approachable. A good choice for a restaurant list...but I needed some nuances...just a touch too up-front for my liking.
Points 16.25

3 comments:

Edward said...

Barry,

Slightly belated seasons greetings.

I'm game to try another Pegasus bay should I see another on offer, though for NZ, my heart belongs to Felton Road and Ata Rangi.

Barry said...

Same here Ed....
Ata Rangi different class...

Guglielmo Rocchiccioli said...

I would like to share the tasting note of the Merlot Errazuriz.

ERRÁZURIZ FUNDADA EN 1870 - D.O. VALLE DE ACONCAGUA - MERLOT MAX RESERVA - VINO ELABORADO EN HONOR AL FUNDADOR DON MAXIMIANO ERRÁZURIZ - VINO PRODUCIDO Y EMBOTELLADO POR VIÑA ERRÁZURIZ - CALLE ANTOFAGASTA S/N PANQUEHUE - SAN FELIPE 14,5% 2008

VISUAL: color rojo rubí intenso con un buen cuerpo.

NARIZ: yerba, tostadura, pimienta, mermelada de fruta de bosque, chocolate, cebada tostada, mentolado y rosa roja.

BOCA: un vino seco, cálido, bien equilibrado y con un cierre correspondiente a mermelada, tostadura y especias; una elegante mineralida se manifiesta bajo forma de picazón en la parte dorsal de la lengua; una pizca de tanino que se representa con un mínimo de astringencia y un toque amargo al final; la persistencia aromática intensa es de 5 segundos.

MARIDAJE: filete a la pimienta con puré de zapallo

* La suculencia de la carne se contrabalancea con la astringencia del vino
* La tendencia de la carne y del zapallo se contrapone a la tendencia amarguilla del tanino
* La persistencia gusto-olfativa del preparado alimenticio se neutraliza con la persistencia aromática intensa del vino

OPINIÓN PERSONAL: un vino equilibrado en todos sus parámetros que se lanza hacia un maridaje con carne para exaltar sus características expresadas de forma neutral y no invasiva.

La excelencia gustativa de este vino se demuestra sobre la base de sólidas argumentaciones: desde la autoridad de la sensación de aterciopelado al paladar hasta el mismo retrogusto final son sabor a tanino que precisa y declara los estímulos que los conducen a un amor eterno con una carne roja bien cocinada.

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