2005 Winchelsea Estate Pinot Noir

Peter Flewellyn has produced a big Pinot Noir that some wine lovers will compare to a cool climate Shiraz. The fact is, some of the best Burgundies that we've tasted over the years have had good weight and long cellaring potential. Unfortunately, too many Australian examples of Pinot Noir are simple, light reds. A full bodied Pinot that continues to grow in the bottle.

Retasted 06/04/2011:
Deep dark red colour with deep brick red hue. Top notes of dark morello cherries and ripe plums followed by some earthy cedar overtones and some spice. The palate is quite full bodied and very ripe – a real Shiraz drinkers Pinot. Flavours of very ripe dark plum and aniseed, spicy cedar and some earthy characters on the back palate. The tannins have become much better integrated but are still quite dry and a little bit chalky. Good length with aftertaste of ripe plum, aniseed, earthy cedar and a touch of emerging leather.
Drink over the next 2-3 years (2011-2014).
Alc 14.5%

Retasted 01/12/2007:
Very deep crimson colour with deep crimson hue. Top notes of violet, black cherry, spice and strawberry jam, showing strong varietal character. The palate delivers plenty of weight, some might consider this to be a little on the heavy side, however, it is similar in style to the big Burgundies from Pommard. Generous mouthfeel, with fine balanced tannins. Very powerful back palate with lingering flavours of dark cherry, plum and spice.
Cellar 4-5 years (2011-2012)
Alc/Vol: 14%

First Tasted 7th October, 2006;
Very deep plum, mulberry, red colour, showing the kind of depth that can be found from Pinot grown around Pommard, France. Perfumed nose of ripe black cherries and ripe strawberries. The palate is mouthfilling, but by no means at its peak. Flavours of white pepper, black cherry and strawberry provide a powerful flavour profile. Fine grained, but slightly dry tannins. Exceptionally long aftertaste of spice, pepper, black cherry and spice.
Cellar 4-5 years (2010-2011)
Alc/Vol: 14.5%
94 Points