Updated: Dec 2, 2019
Pinot Noir 2017
Cote De Beaune, France
Hoping not to be trivial, but I have to admit: I do love the Pinot Noir. I enjoy it in both its declinations: fresh and vibrant or austere and smelling like the shit (or probably I should say merde de poule). With this bottle, we are actually in the middle of the spectrum. We can smell either a crunchy red fruit (especially if the wine is served slightly chilled) but also appreciate some tertiary aroma of leather and farmyard. Obviously it is not the best example of Pinot Noir, but believe me, drinking it after biting a sandwich with Gorgonzola and Speck will make you fell doing the right thing with your life. This nectar comes from the Cote de Beaune that is in the southern part of the Cote D’or. To be clear this area is more renowned for the white wines (based on Chardonnay) than reds.
In the glass the wine has a garnet colour. The intensity is medium to pale. It is clear with no traces of deposits.
The aromas are quite intensive at the nose (medium plus). After an arrogant swirling of the glass (do only when you are by yourself!!! Only people picking the second cheapest bottle in the wine list do when they are in company!), the violet and explosion of red fruits come out. I can find the redcurrant, the red cherry and the red plum. There is also a hint of eucalyptus. About secondary aromas, I can smell a bit of cloves and cedar. On the tertiary, we have the “fragrance” of wet leaves, leather, earth and farmyard.
In the mouth, the wine is dry with a high level of acidity. The tannins are there, but are quite rounded leaving a good sensation on the palate. The alcohol is medium (i.e. 13%), but it burns a bit. I categorize the wine as medium body with medium flavour intensity and a medium plus finish.
On the palate we find all the aromas already evident to the nose, with the tertiaries becoming more evident.
It is a nice wine, well balanced, with a respectable intensity and lasting on the palate. It is completely enjoyable also a day after the uncorking. I like it also lightly chilled (around 13C), in particular if served with the charcuterie and cheeses. The wine is still developing, so even if you can already enjoy now, there is potential for ageing. If I were you, I would enjoy now.