Normand Pinot Noir 2023

Tasting Notes:

• Appearance: Deep maroon, reflecting the wine’s richness and intensity.
• Bouquet: On the nose, the wine reveals a core of red berries—strawberry, cherry—complemented by earthy notes, almond meal, and a delicate touch of vanilla oak. Subtle layers of thyme and spice add depth and complexity to the aromatic profile.
• Palate: The palate is silky and smooth, with a generous depth of flavour that showcases the complexity and power of the vintage. The wine’s fine tannins offer a structured mouthfeel, while the acidity remains bright and vibrant, providing balance and clarity.
• Finish: A long, clean finish with lingering red berry and earthy notes that reflect the wine’s regional character.

Food Pairing Suggestions:

• Rustic Rabbit Paella: A perfect match for the richness and structure of this Pinot Noir, where the wine complements the earthy, savoury elements of the dish.
• Roast Chicken: The silky texture and fine tannins make this wine a delightful partner for roast chicken, especially with herbs like thyme or rosemary.
• Mushroom Risotto: The earthy richness of the wine pairs wonderfully with the creamy texture of risotto, particularly when made with wild mushrooms.

Best Serving Temp:

Serve at 16°C to allow the wine’s aromatics to unfold and its structure to shine. If storing at room temperature (22°C), chill the bottle for about 45 minutes before serving.

Winemaking:

• Harvesting: Machine harvested, then destemmed and subjected to a 5-day cold soak.
• Fermentation: Closed fermentation with moderate cap management (pigage), followed by pressing at dryness.
• Maturation: The wine was matured for 9 months in a combination of new (20%) and older French oak barrels, allowing for the integration of oak while maintaining the purity of fruit.
• Blending & Bottling: The wine was carefully blended before bottling to ensure balance and consistency.

Technical Terms Explained:

• Cold Soak: A technique where the grape must is chilled before fermentation to enhance colour extraction and allow the flavours to develop more slowly.
• Pigage: A French term for the process of gently mixing the grape skins during fermentation, ensuring even extraction of colour, tannins, and flavours.
• French Oak Barrels: Oak barrels used during maturation to impart subtle oak flavours—vanilla, spice, and complexity—while allowing the wine to breathe and soften.
• Moderate Cap Management: During fermentation, the solid grape skins (cap) are gently pushed down into the fermenting juice to ensure even extraction of flavours and tannins.

Additional Information:

• Grape Variety: 100% Pinot Noir
• Region: Great Southern, Western Australia
• Alcohol: 14% by Vol | 8.3 Standard Drinks
• pH: 3.48
• Titratable Acidity: 6.40 g/L
• Cellaring: Enjoy now or cellar for up to 10 years

Accolades:

• #1 2023 Pinot Noir in Great Southern – Huon Hooke, The Real Review
• 92 Points – “Deep and brooding, plush and generous. A Pinot Noir of richness and promise.” – Huon Hooke, The Real Review
• 94 Points – “Captures the subtlety of the variety, with fine defining acidity and a long finish. Will handle cellaring.” – Ray Jordan, Wine Pilot
• 92 Points – “Sweet cherry, strawberry, thyme, and almond notes with a juicy fruit intensity and beautifully rounded mouthfeel.” – Sam Kim, Wine Orbit

Learn About Plantagenet Wines

Plantagenet Wines Mount Barker, in the Great Southern Wine Region of Western Australia.

We can order in a Plantagenet Wine we don’t stock, email us at info@partnersinwine.com.au

Since 1968, Plantagenet Winery has proudly remained a family-owned business, epitomising the pioneering spirit of Tony Smith, who laid the groundwork for the first vineyards in the Great Southern region. Passing through the hands of ‘Lionel Samson Sadleir’s Group,’ the oldest family business in Western Australia, the brand is now under the stewardship of Tom Wisdom, a sixth-generation descendant of Lionel Samson, and his wife Jo. They’re dedicated to preserving the legacy of Plantagenet Wines within the Samson family while enhancing its reputation for crafting distinctive wines that authentically capture the essence of the Great Southern terroir.

Tony Smith’s journey began with a modest inheritance, leading him to acquire Bouverie Farm in the Plantagenet Shire in 1968. By planting Shiraz and Cabernet Sauvignon grapes, he sowed the seeds of Plantagenet Winery’s future success. The fruits of his labour, harvested in 1974, yielded wines of remarkable promise, prompting Smith to convert a local apple packing shed into a winery. Here, he meticulously crafted Shiraz with regional spiciness and full-bodied Cabernet, embracing the cool climate conditions of the Great Southern. His foresight extended to planting additional varieties such as Riesling, Pinot Noir, and Chardonnay, further enriching the offerings of Plantagenet Vineyard.

Though Tony passed away in November 2021, his enduring legacy thrives in the vineyards and landscapes of the Great Southern, a testament to his pioneering spirit and gentlemanly demeanour.

Tom Wisdom, former Director of Western Australia’s venerable Lionel Samson Sadleir’s Group, assumed the role of Managing Director of Plantagenet Wines during their ownership for three years. With profound expertise in viticulture and decades of involvement in the wine industry, both Tom and Jo are deeply committed to preserving the Plantagenet brand within the Samson family fold and nurturing its heritage as a quintessentially Australian icon.

“Having been intimately involved in the wine industry and the journey of Plantagenet Wines for many years, we’re excited to seize the opportunity to guide this historic brand towards a vibrant future.”

Read the latest Plantagenet Wine Reviews HERE