TN, 2004 Scarborough Pinot Noir, Hunter Valley, NSW

[Daniel Jess]

TN, 2004 Scarborough Pinot Noir, Hunter Valley, NSW

Since its release, this wine has developed an attractive semi-brick-red hue that persists to the rim. A blend of vintages (predominantly from elegant crushings of 2004), this Pinot Noir is moderately wooded (in once or twice used French barrels for about 18 months) and offers a refined, yet bitter flavour. Having said that, the bitterness is entirely acceptable and expected with earthy, savoury and ripe berry flavours balancing it out. Relying on clove, nutmeg, cherry and cigar flavours moving along the palate, we're rewarded with a clean and moderate finish. A light-moderate bodied wine, this Pinot Noir has a decent finish that is most rewarding after decantation. Recommend 2-3 more years cellaring for optimal drinking.

[Michael McNally]

after decantation

G'day Daniel

I am sure you mean "after decanterfication"

We have had some great threads on to decant or to decanter (that is the question) and couldn't help myself, sorry. It's the smartarse in me that cannot be controlled.....

Cheers

Michael

[Daniel Jess]

I prefer the term decantation

I mean, we don't bloody well say "distillerification" now, do we? Or did I miss out in English class way back in the 80's?

[JF]

Decanter = horse in reverse? Bit like some of the nags I bet on last Saturday!