The 2005 vintage is rightly being praised far and wide as one of the greatest for Burgundy. In a vintage of this high peerage, even the basic Bourgogne wines are great. Ripe fruits, great structure and the bonus of either current enjoyment or potential for cellar ageing (2-4 years) are possible with this fine wine from Vincent Sauvestre. A good partner for grilled ham, broiled stuffed chicken or poached salmon with fresh herbs.

ADAMAS VOLNAY  2005
AC  

TASTING NOTE: Medium ruby/purple colour leads to an attractive nose of raspberry eau-de-vie, sour cherry, crushed berry, smoke and earth tones. Quite dry, the fruit, acid and tannin are all singing in near-perfect harmony here. This medium full-bodied, long-finishing wine is an ideal candidate for long-term cellaring. VINTAGES panel, March 2008) 

066597    (XD)            750 mL    $39.95   

Louis Sipp sources fruit from several vineyards around Ribeauvillé. The soils share a common bond of clay, silt and chalk. Coupled with a moderate climate, the grapes mature evenly and the yields are naturally reduced. From the warm 2003 vintage, this wine offers pretty aromas of cherry, raspberry, plum and beetroot. On the palate, it is remarkably ample with good structure to balance it out. Enjoy it with warm chicken salad or grilled salmon.

When one thinks of Sancerre, one generally thinks Sauvignon Blanc. Red Sancerres are made in very limited quantities and always with Pinot Noir. When handled properly, such as this fine example from Domaine Bonnard, the results can be downright beguiling. Classic aromas of cherry, beetroot, underbrush and blackberry dominate. The fruit, crisp acids and fine tannins give this dry Sancerre Rouge dimension. Try it with lamb chops and mint sauce.

Pinot Nero, the Italian name for Pinot Noir, is emerging as a style of wine to watch. Producers, such as San Pietro, in Alto Adige are finally giving the grape the location and care it deserves. These are pretty, light- to medium-bodied fruity/crisp wines that are excellent as aperitifs or with grilled chicken or white fish dishes.

The fruit for this Pinot Noir is sourced exclusively from the small Mas Borràs vineyard where yields are kept very low to concentrate the fruit flavours. Aged in new Nevers French oak barriques for several months, it is rich with violet, cocoa, pomegranate, raspberry and earth aromas. The bright fruit flavours are brought into focus by clean tannins and a mild acidity. A terrific match now for bison steaks or other game meats but it will also cellar for up to 10 years.

Pinot Noir is by far the most-planted red grape in Switzerland, but it is rarely available in markets outside the country because most of it is enjoyed locally. This flavourful example features an attractive nose of floral, cherry, cinnamon, fresh fig and beetroot. Light-bodied, round and balanced, this is a fantastic sipping wine. Serve lightly chilled.

Pinot Noir makes up only 6% of all vineyards planted at Balthasar Ress.

TASTING NOTE: Pale ruby/garnet colour. The nose is loaded with red currant, black cherry, beetroot and a pleasing leafiness. Dry with medium acidity and a soft berry fruitiness. A fun Pinot funkiness is here too that adds a dimension to the wine. A good companion for grilled lamb chops. VINTAGES panel, March 2008)

066498    (D)            750 mL    $14.95   

MALIVOIRE PINOT NOIR  2005
VQA Beamsville Beach  

TASTING NOTE: Red cherry, pomegranate, spicy sweet peony, mandarin orange and fresh trumpet mushroom aromas. Medium bodied with intense flavours and long finish. A great Pinot by "hands-in-the-dirt-winemaker" Shiraz Mottiar.  
Score -(out of 5). (Zoltan Szabo, www.zoltanszabo.ca, Nov./ Dec. 2007) 

996777    (XD)            750 mL    $32.00     

A vibrant Russian River Valley Pinot with a plethora of aromas, including raspberry, rosehip tea, licorice, fresh rosemary, lavender and vanilla. Dry and forwardly fruity on the palate, there is lovely ripe tannin and touch of acidity on the mid-palate to bring it all into balance. A great choice for veal medallions with a red wine sauce.

Label features Diana Lett by Ginny Adelsheim. Adelsheim's intent with their non-vineyard-specific Pinot Noir is to blend fruit from throughout the Willamette Valley that unites all the strengths of the region, especially the fresh fruity flavours that typify Pinot in Oregon. By blending the wines from many of the region's finest vineyards, winemaker Dave Paige is able to produce focused and supply Pinots. Pair it with grilled salmon, duck breast or stuffed veal tenderloin.

Aware of their impact upon the enviroment, Viñedos Córpora Canata's Paso Hondo winery is run completely by solar power. Grown in the cool, up-and-coming Bío Bío Valley, this Pinot Noir exhibits many of the pluses of the New World and European Wine techniques. There is, first, upfront fruit, then an exceptional structure provided by crisp acids and ripe tannins. It is cellarable for 2-3 years or a good companion tonight for roast beef.

In the Australian Wine Companion 2008, author James Halliday again gave Brokenwood an overall rating of (out of 5) describing it as a "deservedly fashionable winery producing consistently excellent wine". This deep-coloured, bold Pinot boasts lifted floral, and fragrant cherry aromas. It's dry, medium-bodied and smooth with cherry fruit flavours and some savoury notes leading to a lingering finish. Enjoy it with roast duck or quail.

There are cool-climate pockets throughout Australia that have shown great success growing Pinot Noir. Mornington Peninsula is one of the most important new Pinot producing areas. This wine shows that strength. Now, look for plum, cherry and strawberry with a structure that brings it all together. If you can wait up to five years, the profile will add layers of game and savoury tones.