Dr. Angela Sparrow at the University of Tasmania, Australia has devised what is known as the ACE (accentuated cut edges) technique of pinot noir maceration.
Controlled phenolic release (CPR) is a phenolic extraction technique that combines pre-fermentation maceration of fruit by microwave heating to 70°C, with a hold time during which the must is held at that temperature.
Michael Hill-Smith MW is the co-founder of Shaw and Smith in Adelaide Hills, and of Tolpuddle Vineyard in Tasmania. He put together a masterclass to show what Tas is doing best, namely sparkling, riesling, chardonnay and pinot noir.
There’s a growing excitement about pinot noir in Alsace, as a small groundswell of producers is increasingly garnering acclaim for their wines.
This is a really tasty, pretty much entry level, New Zealand pinot noir, from the bottom of North Island.
I recently came across a couple of tasty wines from the almost unknown top (closer to the source) / bottom (in the Massif Central) corner of the Loire valley. The wines were both bottles under cork and screwcap.
A masterclass led by Phil Sexton from Innocent Bystander/Giant Steps, and Martin Spedding from Ten Minutes by Tractor, explores Mornington Peninsula pinot noir.
David Lloyd of Eldridge Estate on Red Hill is a self-confessed ‘hillist’ of Mornington Peninsula. He used to think the “best pinot noir [came] from ‘the downs’ because it’s warmer” but he was persuaded by early pioneer Nat White of Main Ridge to focus on pinot noir from the hills.
Thermenregion is a region of two halves. The southern part, around Sooss, Tattendorf, Bad Vöslau and further south, is home to red pair pinot noir and saint laurent.
With 42% of total Tasmanian vineyard plantings, pinot noir is the island state’s lead variety. Still red pinot noir wine is getting to be a force to be reckoned with, with even latent sub-regional undertones becoming apparent.