I was just sorta wondering about in my cellar (well looking at the management program really, but it sounds better the other way) and noticed that I had a 9 year old bottle of Pinot Noir from Tinhorn Creek in British Columbia, siiting there (I also have an 8 year old bottle of the same wine) but the 9 year old one struck me as something I must put my hands on and drink right away - and so I did. What a fantastic beverage this turned out to be ... the nose was still alive with fruit: black cherry and cranberry with a touch of earth and lots of red fruit, which seemed to pop out after the wine had been opened about half-an-hour (and with a slight chill). The palate was just as engaging with earthy red fruit and great palate cleaning acidity, there was also just enough spice to keep it all very flavourful. I tried the wine three different ways ... right from the cellar - where the fruit ended up being darker and the tannins more aggressive; with about half an hour of chill in the fridge - this is where the fruit really popped and seemed very good, it was the best temp for the wine; and with a full chill to it (some 2 hours kin the fridge) - robbed the wine of much of the flavour. This wine also made me think that I am possibly not drinking enough Pinot.
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