Brancott Vineyards Pinot Noir Marlborough 2009
External Reviews for Brancott Vineyards Pinot Noir Marlborough
Sheer noir, this transparent black wine has a raspberry edge of flavor. That, along with the scent of violets, makes it easy to place with food, its acidity ready to cut through a salmon steak in a beefy wine reduction, or roasted marrow bones.
On the tart side, light in texture, with cherry and spice flavors that linger on the polished finish. Drink now through 2008.
Light in body, with a bright garnet hue. Bursting with cherry and ripe strawberry fruits, with gentle spice and silky tannins.
A lightweight, delicate Pinot Noir, with a light ruby hue and pretty cherry and herb flavors framed by oaky notes of brown sugar and vanilla. Good value.
Finding a great value Pinot Noir can be challenging. Yoursquo;ve probably heard how difficult Pinot Noir is to cultivate, requiring some hands in the vineyard to do it well, which often translates to big bucks on the consumerrsquo;s end. Inexpensive Pinot Noir, even when drinkable, often lacks varietal identity (ldquo;this has notes ofhellip; red winerdquo;). The Brancott 2009 Pinot Noir, however, is both delicious and distinctly Pinot. The aromas of pomegranate, tart cherry, baking spice, and a subtle umami nuance have depth and persistence. Light and refreshing, not thin and washed-out, this delivers incredible flavor for the money.
Montana (sold as Brancott here in the U.S.) has been trying to make good Pinot at a good price for years, and they seem to be getting closer to their goal. The 2007 South Island Pinot blends fruit from Waipara and Marlborough into a soft, round, cuddly whole, redolent of root beer and beet root and ending with a flourish of tart cherries. Drink now.
Starts with some caramelly, cola-like notes, then adds cherries and a hint of green. Develops sassafras-wintergreen-root beer flavors, all carried across the palate on a soft, fruity core.
Food Pairings for Brancott Vineyards Pinot Noir Marlborough
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