Pinot Noir & Burgundy
Wine styles in the New World are dynamic creatures. They reflect a ‘chicken & egg’ relationship between evolving consumer preferences and changing winemaking techniques. Nowhere is this process of development more apparent than in the special world of Pinot Noir.
The modern age of Australian & New Zealand Pinot Noir. Our best wines are now made by world class dedicated makers in ascetic conditions from fruit grown in low cropping, cool climate vineyards. They have appreciable acid and tannin, a soft seamless feel across the tongue and taste of not-quite-ripe strawberries/ raspberries and root vegetables.
Paula will discuss current issues concerning Pinot Noir, the Best of the New Terrior and Food Matches for Pinot. We will have wines from Burgundy as a reference.