Ninth Island Pinot Noir 2010
From 2005. I was able to get this at a good price (10$US), and it was worth it. Attractive label and a cheery dark red appearance. Fairly acidic with a bit of leathery tannin and black cherry. The flavors combine quite nicely to make a lively, medium-bodied wine.Add winemaker's notes
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
From 2005. I was able to get this at a good price (10$US), and it was worth it. Attractive label and a cheery dark red appearance. Fairly acidic with a bit of leathery tannin and black cherry. The flavors combine quite nicely to make a lively, medium-bodied wine.
This is a very strong fruit based Pinot Noir. Not as overwhelming as many of the Californian Pinots. There is no after taste and even hints at a more complex orgin in the mouth. I serve this to my wifes friends mostly. For the more serious wine drinker, if you like a more earthy cab for instance then this may not be the drink for you. If you like the California Pinots but want something more sophisticated --then thumbs up on this one.
It was the worst Pinot Noir I've ever had. And please, do not compare this one with California Pinots, specially from Russin River, they are the best!
thin, vapid, high acid, definitely NOT deep dark chewy cherry earthy tobacco, but pretty label
I had this today at lunch with two of my girlfriends and we LOVED it! Its super smooth for a red with amazing flavor. will def get it again :)
Not so sure of what to make of it. Love the balance, touch of spice and lovely strawberry, plum, raspberry red fruit. Wonderful news and good texture. It's a cool-climate Pinot Noir, so you might not be taken too aback by the really high acidity. Don't get me wrong, I like the wine, but the fresh raspberry juice acidity indicates a trend towards excess. See what you make of it.
External Reviews for Ninth Island Pinot Noir
Our Ninth Island Pinot Noir is beautifully perfumed and displays the cherry and raspberry fruits typical of cool climate Pinot Noir. A soft, silky palate is supported by a fine tannin backbone that makes it ideal for early consumption, however there is sufficient weight and complexity to reward short term cellaring.
On the firm side, with very pretty floral berry flavors, finishing with a touch of white pepper as the flavors get a jolt of crisp acidity. Best after 2005.
Bright, juicy and lively with raspberry, light cherry and floral aromas and flavors that remain refreshing and appealing through the fine-grained finish. Drink now through 2009.
Light and fragrant, with a wild strawberry tinge to the cherry and light herb flavors, lingering on the refreshingly lively finish. Drink now.
Proof that Tasmania has what it takes to succeed in the export market. The wine's feel is woolly; it's not superfull on the palate, but it's an enjoyable New World-style Pinot with solid plum, black cherry and mineral components.
This little Tasmanian Devil (actually, the wine is named after an island in the Bass Straight, which is a penguin refuge) shows backberries, plums and a hint of truffle with a rich perfume of violets and a velvety finish of toasty French oak.
Lovely stuff, bright and polished, a refined Pinot Noir brimming with berry, cherry and subtle mineral and spice flavors, lingering effortlessly on the lively finish. Drink now through 2007.
Food Pairings for Ninth Island Pinot Noir
Coconut Rice Sweet Potato Cheesecake
Spicy Salmon & Avocado Tower
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