Pipers Brook Vineyard Pinot Noir Ninth Island 2009

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Winemaker's Notes:

One of Australia’s groundbreaking cool climate pioneers, the first Pipers Brook vineyards were planted in 1974 on car...

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Light and fragrant, with a wild strawberry tinge to the cherry and light herb flavors, lingering on the refreshingly lively finish. Drink now. Read more

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 enj... Read more

Light and fragrant, with a wild strawberry tinge to the cherry and light herb flavors, lingering on the refreshingly lively finish. Drink now. Read more

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User Reviews for Pipers Brook Vineyard Pinot Noir Ninth Island

External Reviews for Pipers Brook Vineyard Pinot Noir Ninth Island

External Review
Vintage: 2005 04/18/2013

Light and fragrant, with a wild strawberry tinge to the cherry and light herb flavors, lingering on the refreshingly lively finish. Drink now.


External Review
Vintage: 2005 04/18/2013

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.


External Review
Vintage: 2005 04/18/2013

Light and fragrant, with a wild strawberry tinge to the cherry and light herb flavors, lingering on the refreshingly lively finish. Drink now.


External Review
Vintage: 2005 04/18/2013

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.


Winemaker's Notes:

One of Australia’s groundbreaking cool climate pioneers, the first Pipers Brook vineyards were planted in 1974 on carefully selected sites along the north coast of Tasmania. Situated on the banks of the Tamar and Pipers Brook rivers, the winery’s stellar reputation is justified by uniformly high quality across the range. The wines continue to improve with each vintage in the very capable hands of long-term winemaker René Bezemer and viticulturalist Bruce McCormack. Pipers Brook remains at the forefront of innovation as home to one Australia’s most ambitious research projects, studying existing and new clones of Pinot and gauging the suitability of each to Tasmania's unique conditions. Our aim with this wine is to bring all of the sensual heights of pinot noir to a peak at an early stage of the wine¡¯s life. To achieve this the incoming grapes are immediately crushed and destemmed to a combination of Vinimatic and open vat ferments. The grape must is then inoculated and fermented at between 20-30¢ªC for a period of 5 to 8 days. Pressed off into stainless steel vessels, the wine then completes malolactic fermentation. The wine is bottled early, without extended maturation, to attain a style which is intensely perfumed and with silky tannins. This 'Pinot Noir' is vibrant and ruby in colour . Lifted aroma of strawberries, red and black currants and dark cherries, with a faint background of spicy cloves and rosemary. The palate is concentrated and long, with the characteristic hallmark of good pinot noir - a sensual, velvety mouth-feel. Sweet fruit on the mid-palate is balanced by satisfyingly integrated tannins on the finish . Ideal with grilled salmon, barbecued Asian-spiced octopus, soft and washed rind cheeses, roast chicken or duck.

One of Australia’s groundbreaking cool climate pioneers, the first Pipers Brook vineyards were planted in 1974 on carefully selected sites along the north coast of Tasmania. Situated on the banks of the Tamar and Pipers Brook rivers, the winery’s stellar reputation is justified by uniformly high quality across the range. The wines continue to improve with each vintage in the very capable hands of long-term winemaker René Bezemer and viticulturalist Bruce McCormack. Pipers Brook remains at the forefront of innovation as home to one Australia’s most ambitious research projects, studying existing and new clones of Pinot and gauging the suitability of each to Tasmania's unique conditions. Our aim with this wine is to bring all of the sensual heights of pinot noir to a peak at an early stage of the wine¡¯s life. To achieve this the incoming grapes are immediately crushed and destemmed to a combination of Vinimatic and open vat ferments. The grape must is then inoculated and fermented at between 20-30¢ªC for a period of 5 to 8 days. Pressed off into stainless steel vessels, the wine then completes malolactic fermentation. The wine is bottled early, without extended maturation, to attain a style which is intensely perfumed and with silky tannins. This 'Pinot Noir' is vibrant and ruby in colour . Lifted aroma of strawberries, red and black currants and dark cherries, with a faint background of spicy cloves and rosemary. The palate is concentrated and long, with the characteristic hallmark of good pinot noir - a sensual, velvety mouth-feel. Sweet fruit on the mid-palate is balanced by satisfyingly integrated tannins on the finish . Ideal with grilled salmon, barbecued Asian-spiced octopus, soft and washed rind cheeses, roast chicken or duck.

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