Pinot Noir under $25

[Sean]

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[Ozzie W]

Excellent write-up, Sean. A great insight into Aussie Pinot. I really enjoyed reading it.

Have you tried DCB's Pinot?

[dave vino]

You sure like typing

With longevity comes secondary/tertiary characteristics, without structure/acid/tannin and fruit it becomes an insipid, tired smelling liquid. Although with screwcaps changing the field this may change the extremes required. People probably have to try aged Pinots to form an opinion and decide what they like - if is is ageworthy ones, then buy at release and backfill while waiting for those to mature. Or if drink now ones, buy as you need. Horses for courses.

Had a 2015 Mayer Bloody Hill Pinot yesterday, fantastic drop. Am going back to get some more. Give one of them a whirl and drink while waiting for the Mayer Close Planted Pinots to mature

[Sean]

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[Chris H]

Interesting thoughts Sean. A lot of new world pinot is made to drink young and consequently does not age well.

BTW DCB is Chris Bendle, not David Bryant from Hillcrest. Sandro no longer at Kooyong.

[Sean]

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[Ozzie W]

Chris Bendle has been the assistant winemaker at Hoddles Creek since 2010. He has started producing under his own label called DCB. The styles are not surprisingly very similar. Franco's style has obviously rubbed off on Chris. Definitely worth checking out since you like Hoddles Creek. Around $20/bottle.

[Polymer]

Under 25 I like:
Lethbridge Menage a Noir
Bannockburn AD1314

But I do think it is tough to find Pinot at that price point...They're just not very good, the texture is off..it isn't that it is new world it is the approach that they're taking to Pinot.

At under 40 you start finding a lot more things worthwhile...people that are trying to make Pinot Noir and rather than just make it the same way they make a Shiraz..

[Sean]

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[Sean]

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[swirler]

New winemaker at least Bannockburn. Hopefully the wines will improve.

[Polymer]

Just kidding guys. Polymer, I really need to look for some Geelong pinots. Geelong, then Burgundy I suppose...

You should! It is probably my favorite region for Pinot in Australia....The texture is more of what I'm looking for from Pinot....Most of Australia (and the new world in general) gets it far too ripe and IMO, it starts tasting a bit funny as the flavor of the fruit doesn't seem to carry it quite right. I just don't like that so many places make their Pinot in the exact same way they make their Shiraz....

I do think a lot of the new/younger winemakers are doing a much better job getting the texture right..more red fruit..more acidity...less new oak..might have some grip but just the right amount.

[cuttlefish]

Sinclair of Scotsburn on their website at $21
They're a tiny producer that used to supply fruit to Tomboy Hill, and then started their own label. Still advertising '07 vintage on their website, so could be out of business ???