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SKU 998623
$73.94/bottle
Out of stock
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The expressive and open-knit 2023 Pinot Noir Dixon jumps out of the glass with its red cherry, bacon fat and dried spice aromas that demand attention. It is fleshy with juicy acidity, a delicious mix of sweet cherry and savory, meaty spice, with succulent tannins to finish. Young and with plenty of potential, it is a wine to enjoy.
Regularly described as being the grape varietal responsible for producing the world's most romantic wines, Pinot Noir has long been associated with elegance and a broad range of flavors The name means 'black pine' in French, and this is due to the fact that the fruit of this particular varietal is especially dark in color, and hangs in a conical shape, like that of a pine cone. Despite being grown today in almost every wine producing country, Pinot Noir is a notoriously difficult grape variety to cultivate. This is because it is especially susceptible to various forms of mold and mildew, and thrives best in steady, cooler climates. However, the quality of the fruit has ensured that wineries and vintners have persevered with the varietal, and new technologies and methods have overcome many of the problems it presents. Alongside this, the wide popularity and enthusiasm for this grape has ensured it will remain a firm favorite amongst wine drinkers for many years to come.
Country
Australia
Whilst most of Australia consists of arid deserts and dense bushland, the oceanic coasts to the south of the country have a terrain and climate ideal for vine cultivation and wine production. It took several decades of failed attempts at the end of the 18th century in order to produce vines of a decent enough quality for making wine, but since those first false starts, the Australian wine industry has continued to grow and grow. Today, wine production makes up for a considerable part of the Australian economy, with exports in recent years reaching unprecedented levels and even overtaking France for the first time ever. Whilst the greatest successes in regards to quality have been the result of the Syrah grape varietal (known locally as Shiraz), Australia utilizes several Old World grapes, and has had fantastic results from Cabernet Sauvignon, Merlot, Riesling, Chardonnay and more. As the Australian passion for locally produced wine continues to develop, wineries have begun experimenting with a wider range of grape varietals, meaning that nowadays it isn't uncommon to find high quality Australian wines made from Petit Verdot, Sangiovese, Tempranillo and Viognier, amongst many others.
Region
Victoria
The Australian region of Victoria is the country's most historically significant wine region, with vine cultivation and wine production going on there since the mid 19th century. In those times, Victoria produced over half of all Australia's wines. However, today, despite having a huge number of wineries, Victoria has begun to focus on quality over quantity – many of the six hundred wineries based in this region produce wines made from lesser known grape varietals, often producing fascinating wines full of character, but made from vines with far lower yields and a considerably smaller audience. Today, most of the viticulture in Victoria takes place near the cool, coastal region around Melbourne. However, recent years have seen irrigation projects help wine makers grow vines in the more arid parts of the region, with a wide range of grapes now being grown.
VM91pts
Vinous Media
The expressive and open-knit 2023 Pinot Noir Dixon jumps out of the glass with its red cherry, bacon fat and dried spice aromas that demand attention. It is fleshy with juicy acidity, a delicious mix of sweet cherry and savory, meaty spice, with succulent tannins to finish. Young and with plenty of potential, it is a wine to enjoy.
Winery Notes
The 2023 is immediately fragrant with lifted red cherry, raspberry, strawberry and spice. There is a touch of earthiness and some savory cherry stone fragrance. The bright palate is fresh and creamy, well textured and has a delicious, elegant finishing flourish carried by fine tannin. As history has shown, another five years cellaring will add intensity and complexity and the wine will cellar well for a decade.
