Not quite Burgundy …

Update 8.8.2012(22.4.2009)Peter Sidebotham
Kooyong Meres Pinot Noir
Kooyong Meres Pinot Noir

… but this one comes about as close as I have tasted from Australia. I am constantly trying out New World Pinot Noirs at home as well as at trade fairs, looking for the delicacy and definition that excites me in Burgundy. Oh – and looking for better values too. I find it hard work, as I am burdened with a palate that is very sensitive to alcohol levels, and loves – perhaps even craves – acidity. I mention those things because for anyone more tolerant of alcohol than I seem to be, this would be an absolute gem. The only downside is that it costs pretty much the same as a decent premier cru. Vive le marketing.

Kooyong – Meres Pinot Noir 2005 (Mornington Peninsula, Victoria)
Medium-full ruby, broad paler rim showing a touch pinkish. Lovely full Pinot nose. Juicy and ripe with a very refined oak frame. This is really lovely and classy, spicy and with a touch of game meat – could be a fat Vosne-Romanee. Mouth entry is nice and taut but with juicy cherry fruit right behind. Good acidity and a real sense of compressed energy here. Fat and spicy in style on the mid-palate, but paradoxically seems to lack body. There is a touch of licorice and very refined cherry/damson fruit. Finish is firm, slightly drying, and just a touch hot (i.e. too alcoholic). This has real beauty at the start, but became less convincing on the mid-palate and worrying on the finish. I feel (hope?) it should come good, but that alcohol on the finish is too much for me.

Agree? Disagree? Anything you'd like to add?

There are 2 responses to “Not quite Burgundy …”

  1. ed22nd April 2009 at 9:23 amPermalinkReply

    I’ve thought Coldstream Hills was drinkable Auz. example, but again, at the same price as a decent Premier Cru, why bother.

  2. billn22nd April 2009 at 10:37 amPermalinkReply

    Whilst I appreciate my experience to be limited, no Auz wine has ever hit the spot for me, but ‘lower end’ wines (still the price of a villages burgundy) from NZ have often done so – a combination of their very good acidity and crunchy fruit. Frustratingly, most ‘high-end’ pinots from NZ leave me cold as the are so often soupy and without freshnesss due to their oak treatment…

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