An fine example of pinot noir expressive of the terroir and made with sensitivity and finesse. First impressions confirm, as the label clearly states, that the wine is unfiltered and unfined with a slightly cloudy, semi transparent mid red with mauve tinges. The nose displays a split personality – sometimes invoking floral and perfumed notes then the next minute animal and mineral notes are present. Love it! The palate has a nice sweet and sour counterpointing with sweet blackberry, raspberry set against sour cherry flavours. Not overly complex but satisfying flavours. Gossamer like tannins are supported with nice acid in perfect balance and line. The length is good without being outstanding but overall the wine is impressive and is a great match for either pork belly with asian spices or char grilled atlantic salmon. I experienced this wine with dinner at the Farmers Arms hotel in Daylsford and kept some of the bottle for tasting the following evening. Unlike some wines their was a definite dumbing down having been opened for 24 hours, the nose was less interesting and the palate displayed more plummy characters. Que sera.
The next day, I visited Curly Flat and was shown around by Winery Manager, Matt Regan. I had an opportunity to briefly review their wine making practices and to taste the 2o11 in tank. For another difficult season the wine is looking very promising – fragrant and elegant. It is clear to me that one of the overridding characteristics of Curly Flat pinot noir is the extraordinarily fine tannins which were clearly evident in this young wine. Curly Flat has great respect for terroir and their vineyards, gentle sensitive handing of the grapes and wine and an overarching passion for pinot noir.
PS I purchase a bottle of 2011 Williams Crossing pinot noir (Curly Flats second label) and will be reviewing this shortly, however, if you have an opportunity to try this wine in the meantime you won’t be disappointed. Awesome value.