2010 Kooyong "Massale" Pinot Noir Mornigton Peninsula Victoria

SKU #1076462 95 points James Halliday

 Deep garnet, vivid hue; a pure black cherry and hoisin bouquet, revealing trace elements of minerality; the palate is youthful and juicy, with underlying tension of sappy tannin and fresh mouth-watering acidity; a wonderful drink early example of the variety.  (2/2011)

90 points Stephen Tanzer's International Wine Cellar

 Bright red. High-pitched red berries and Asian spices on the nose, with a floral quality adding complexity. Spicy strawberry and black raspberry flavors gain flesh and weight in the mid-palate and show a smoky quality with air. Nicely precise, vibrant pinot with very good finishing cut.  (7/2011)

89 points James Suckling

 Dried strawberries and dark fruits, with hints of cocoa follow through to medium body, with soft and silky tannins and a salty, subtle finish.  (11/2011)

89 points Wine & Spirits

 This pinot’s tart fruit has a rooty, sarsaparilla and cherry tone in line with a cool, earthy briskness. There’s another aspect to the flavors, raspberry sweetness and some bitterness in the tannin that’s not completely integrated into the wine. It’s spicy and tight, and may find a more seamless balance with time.  (2/2012)

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Price: $21.99
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Staff Image By: Chiara Shannon | K&L Staff Member | Review Date: 8/22/2012 | Send Email
Here is a $30 Pinot worth the money. Many people dismiss Australia as too hot for Pinot Noir, but Australia is such an enormous country with tremendous diversity in microclimates (not to mention some of the most ancient soils in the world) that it shouldn't surprise you to learn that under the right conditions, excellent Pinot is grown and produced here. The places to look are the cool climate zones like Mornington Peninsula. With a complex nose of spicy red fruits and crunchy berries mixed with clove, forest floor, and a hint of citrus peel on the nose, the 2010 Kooyong Massale Pinot is indeed alluring. Fruit density is matched with acid structure on the palate, for a layered, well-balanced Pinot that hits all the marks and leaves a lasting impression. This could easily give your $30 Savigny-les-Beaune a run for the money.

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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 (%): 13