2006 Frogmore Creek Pinot Noir Tasmania Australia

SKU #1051010

The fruit for this Pinot Noir is 100% hand-picked from the organic Frogmore estate vineyards, with yields coming in around 1 1/2 to 2 1/2 tons per acre. The grapes are soaked for two days prior to fermentation in open top fermenters and hand plunged 3 times a day. Then the wine is pressed off the skins into tank to complete primary fermentation, and is finally transfered to barrel to go through malolactic fermentation. The wine sees 10 months in French barriques of which 30% are new. The nose offers plum, cherry, clove, earth and a hint of forest floor. On the palate, there are fine tannins with spice notes and a dusting of cocoa powder that are all in fine balance with good persistence. Get yourself a taste of "Tazzie." (Jim Chanteloup, K&L Australian wine buyer) And according to Stephen Tanzer's International Wine Cellar: "Light red. Mellow aromas of dried red fruits, mocha and underbrush. Soft and velvety on the palate, offering sweet red fruit flavors and no rough edges. The smoky finish features notes of bitter cherry and rose pastille. This is fully mature and drinking quite well right now." (Jul/Aug 10)

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Price: $19.99
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Staff Image By: John Majeski | K&L Staff Member | Review Date: 10/29/2009 | Send Email
The 2006 Frogmore Creek Pinot Noir, crafted from premium organic fruit yielding only about two tons per acre, is delicately pure and precise, with strawberry, sweet spice and bright cherry flavors underpinned by an invigorating backbone of acidity and smooth tannins. More subtle in character and style, it is really about focus and finesse rather than flash, and will beautifully embellish a meal of grilled Ahi tuna or wild mushroom risotto...and, of course, your traditional turkey dinner!

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.
Alcohol Content (%): 14