- FIVE CORK RESTAURANTS OFFERING A SPECIAL PRE-THEA...
- Midweek ‘Me Time’ at Lyrath Estate
- THE SLEEP COACH AT CAHERNANE HOUSE HOTEL, KILLARNE...
- MONTENOTTE HOTEL IS THE HOTEL BAR OF YEAR
- Cask Wins ‘Bar of The Year’ at the Bar of The Year...
- SIZZLING HALLOWEEN. Westport House and Hotel Westp...
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- Ireland's Great Producers, Great Tastes
- The Good Value Wine List
- Top Posts, last 11 months
Wednesday, May 8, 2019
Binner Cuvée Béatrice Pinot Noir Alsace (AOP) 2016, 13.5%, €36.50
This Pinot Noir from Alsace was, for me, one of the stars of the Le Caveau portfolio tasting in Cork in March. Heartened by that tasting and also the words of Jean Frédéric Hugel (at a February tasting) that Pinot Noir from the Alsace is now “incomparable to what it was twenty years ago”. I put it on my buying list and didn’t wait long before giving the wine an extended “trial”. I wasn’t disappointed.
I removed the glass closure and poured, its deep pink (rosé, if you like) filling the bottom of the glass. Concentrated red fruit aromas rise up. Those juicy red fruits flavours (mainly strawberry, cherry) engage you as the juice spreads across the palate. Don’t judge a wine by its colour - this has quite a backbone, no wilting rose. Tannins are smooth and there’s a long and satisfying finish. A generous unfiltered Pinot Noir that stands out from the crowd and Very Highly Recommended.
Good acidity too and that makes it an excellent food wine. Recommended pairings are: Filet-mignon, cold meats and terrine with friends, with a white meat, or simply to accompany the cheese plate. Serve at 18 degrees. The label discloses that this organic wine has spent 11 months on lees in traditional large oak foudres (casks).
The Winery doesn’t add sulphur and poses an interesting question about it. I quote, without correction of any kind: When it comes to the idea that natural wines age badly, we must now twist it! Sulfur, and the "wine pharmacopoeia" that appeared only 60 years ago, never helped to preserve the first great wines. It is only after the appearance of fertilizers and pesticides that sulfur has invaded our cellars to rectify the imbalances introduced to the vineyard. How did they do before modern oenology?
I’ve been enjoying some excellent Pinot Noir recently. Any tips on what I should add to this list:
Sokol Blosser Estate Pinot Noir Dundee Hills (Oregon USA) 2014
Justin Girardin “Clos Rousseau” Santenay 1er Cru 2015
De Loach Russian River Valley Pinot Noir 2015, Sonoma County (California)
Binner Cuvée Béatrice Pinot Noir Alsace (AOP) 2016
Prophet’s Rock Home Vineyard New Zealand
Craggy Range Martinborough New Zealand
Little Yering Pinot Noir Australia
Joseph Mellot Le Connétable, Cuvée Prestige, Loire
Hugel 2009 Pinot Noir Alsace.