Noorinbee
Posted: Mon Dec 22, 2003 10:01 am
Anybody tasted or heard of Noorinbee 
They're from up around the Cann River area in the Eastern Gippsland region of Victoria.
Tasting notes from the winery on the current release.
"When the 2002 vintage was released in November we realised how lucky we were to achieve the high quality grapes in a difficult year for so many. We were most fortunate to escape the frost, hail and disease that afflicted many Victorian vineyards. The Series One is again an elegant red wine produced from cabernet sauvignon and cabernet franc grown exclusively at our vineyard at Noorinbee just three kilometres north of Cann River on the picturesque Monaro Highway. This wine has classic cabernet sauvignon aromas, cabernet franc spice, good palate length and fine tannins. It matured for 18 months in French and American barriques and has extracted a pleasing but not dominant oak character. It shows the complexity expected from vines over ten years old. Malolactic fermentation has produced a rich mouth feel .Drinking well now with spicier food, it will continue to improve in the cellar for best drinking from 2 to 8 years. It will then enhance meals such as lamb and venison."
They're from up around the Cann River area in the Eastern Gippsland region of Victoria.
Tasting notes from the winery on the current release.
"When the 2002 vintage was released in November we realised how lucky we were to achieve the high quality grapes in a difficult year for so many. We were most fortunate to escape the frost, hail and disease that afflicted many Victorian vineyards. The Series One is again an elegant red wine produced from cabernet sauvignon and cabernet franc grown exclusively at our vineyard at Noorinbee just three kilometres north of Cann River on the picturesque Monaro Highway. This wine has classic cabernet sauvignon aromas, cabernet franc spice, good palate length and fine tannins. It matured for 18 months in French and American barriques and has extracted a pleasing but not dominant oak character. It shows the complexity expected from vines over ten years old. Malolactic fermentation has produced a rich mouth feel .Drinking well now with spicier food, it will continue to improve in the cellar for best drinking from 2 to 8 years. It will then enhance meals such as lamb and venison."