I’m usually neither here nor there about Pinot Noir. I could take it or leave it.
It’s lovely…but I don’t really get the same giddy feelings that the rest of the wine world raves about when they think of Pinot. Except for when Elemental Bob makes Pinot Noir. I’ve tried a few over the past 2 years…and he’s single handedly made me reconsider my feelings about the grape in SA.
A gorgeous medium ruby with a garnet rim. It looks (and feels) unfined. The nose is shy…but I like that I had to work a little harder to find the wet leaves, mushrooms, cherries, spices (cinnamon, mace, anise), cidery yeast and faint potpourri. Fret not, it’s all in the palate.
Dry, medium bodied, high acidity with moderate chewy tannins. And then you unlock a carnival of red cherries, cranberries, prunes, wet leaves, mushroom biltong, saltiness, bitterness like gnawing at a stalk of fynbos, and rose petals.
It reminds me of a berry reduction that’s merged with the steak juices…sweet and salty and umami. Apologies to the vegetarians! A pretty solid, longish finish that leaves your palate freshened and eager to take another sip of this flavour rollercoaster. I resisted for a moment…and discovered the pomegranate, strawberry compote with a crack of black pepper, and sultanas that linger in your mouth.
And if you’re able to refrain for just a moment between top ups, the empty glass will leave you with these satisfying spicy stewed fruits.
Vini + Viti:
Pinot Noir grapes sourced from the Overberg. Wild Fermentation. Minimal intervention winemaking.
Balance (1) + Length (1) + Intensity (1) + Complexity (1) = A very good wine
Drink now, but potential for further ageing.
Yoh, this is so lekker. Translation for those who need it: Oh my sainted aunt, this is so delicious! Okay fine, it’s nowhere near a direct translation. Don’t listen to me. I’m drunk on the memory of this Pinot.
Tasted on a Leaf Day according to the Biodynamic Calendar for the SH.