Wine Reviewed
Devil’s Corner Pinot Noir, Tasmania, Australia, 13.1 % alcohol about $15.
Let’s start by quoting the marketing materials.. “Tasting Note : 2011 has made for a spicy and structured Devil’s Corner, with restrained pink pepper, rhubarb, brambles and grippy tannins accentuated by taut acidity. It’s savoury and structural, yet accurate and appealing, with good persistence and medium-term potential. Drink; 2012-2015. Score – 90. (Tyson Stelzer at his website. Undated). And now for my review.
At the first sips this wine was very rich, offering light acidity and some sweetness. The initial meal centered on slow-cooked beef ribs. I had the feeling that everything stepped up. The libation was mouth filling and yet light. I noted chocolate. In response to simultaneously cooked potatoes the Pinot Noir’s acidity and sweetness increased. There was some darkness. Carrots lengthened the drink. I slathered a healthy dose of Yemeni green jalapeno pepper sauce on the meat and the wine became peppery. Fresh raspberries for dessert rendered our Tasmanian friend long and once again I tasted chocolate.
This review of A Tasmanian Pinot Noir continues on my web site
http://theworldwidewine.com/Wine_reviews/Near_weekly_15_dollar_wine_reviews/Y2013/tasmanian_pinot_noir.php
Devil’s Corner Pinot Noir, Tasmania, Australia, 13.1 % alcohol about $15.
Let’s start by quoting the marketing materials.. “Tasting Note : 2011 has made for a spicy and structured Devil’s Corner, with restrained pink pepper, rhubarb, brambles and grippy tannins accentuated by taut acidity. It’s savoury and structural, yet accurate and appealing, with good persistence and medium-term potential. Drink; 2012-2015. Score – 90. (Tyson Stelzer at his website. Undated). And now for my review.
At the first sips this wine was very rich, offering light acidity and some sweetness. The initial meal centered on slow-cooked beef ribs. I had the feeling that everything stepped up. The libation was mouth filling and yet light. I noted chocolate. In response to simultaneously cooked potatoes the Pinot Noir’s acidity and sweetness increased. There was some darkness. Carrots lengthened the drink. I slathered a healthy dose of Yemeni green jalapeno pepper sauce on the meat and the wine became peppery. Fresh raspberries for dessert rendered our Tasmanian friend long and once again I tasted chocolate.
This review of A Tasmanian Pinot Noir continues on my web site
http://theworldwidewine.com/Wine_reviews/Near_weekly_15_dollar_wine_reviews/Y2013/tasmanian_pinot_noir.php
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