High QPR Pinot Noir #5! (Learning about Australia Pinot Noir)

Episode 138: High QPR Pinot Noir #5 (Learning about Australia Pinot Noir)  00:00

Hello! And welcome to The Wine Pair Podcast. I’m Joe, your sommelier of reasonably priced wine, and this is my wife and my wine pairing partner in crime, Carmela. And we are The Wine Pair! 

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Carmela, I am literally just off the plane. Like literally, and here we are doing another episode on High QPR Pinot Noir. And, for those of you who may have forgotten or just never knew, QPR stands for quality to price ratio and that means that, for the price, the quality is high - because we know that Pinot Noir is often a very expensive wine. So, it’s really nice to be home, and really nice to be doing an episode on Pinot Noir because, as people who listen to us know, we love Pinot Noir. 

As usual, we are taking a risk with these episodes. First, because although I love Pinot Noir, I am picky about exactly what kind of Pinot Noir we are drinking - I expect them to be bright, cherry-flavored, complex, and balanced - which you often do not get unless you are drinking a cooler climate Pinot Noir, and a lot of times the cooler climate Pinots ain’t cheap. And so, for that reason, we are hard graders on these Pinot Noirs. To me, there is nothing worse than an ok Pinot Noir. It needs to be great.

And to this High QPR Pinot Noir not easy to find again because good Pinot Noir can be very pricey, and lower cost Pinot Noir can be really bad.

And why is good Pinot Noir so expensive? That’s a great question! I may have answered this before, but, you know what, I am going to do it again. 
It is hard to grow. The grapes have thin skins and they are sensitive to heat, sun damage, and disease. So, a bit like me
In addition, Pinot Noir is a grape that is “thinned” when it is grown because it grows in tight bunches which can be susceptible to rot, so farmers try to reduce the clusters to allow more airflow. I remember as a kid my uncle Max talking about thinning fruit when it came to fruit trees that he grew in his orchard - like apple trees and apricot trees. A little bit of a different reason why, because he was looking for bigger fruit, but same concept. Not only does thinning reduce the yield per plant, it is also done by hand which is expensive if you have to pay workers to do it. 
There are not a lot of places where the grape grows well, so the supply of both grapes and land is limited
There is high demand relative to the supply. So, it is hard to grow and hard to find, and people like it, and those kinds of things - scarcity and demand, make things more expensive. You know - economics 101!

So, it is no wonder that we have a hard time finding high quality Pinot Noir at the prices we want to stick to. And, today we again have a wine that is just over our $20 price point goal, but again, that is going to get harder and harder to avoid, but we also have one that is under $20 and is from Australia, so we are going to spend a little time talking about why Pinot Noir from Australia is on the rise  . . . 

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ARTICLES and LINKS

• http://www.enologyinternational.com/pinot_noir.php#:~:text=Great%20Pinot%20is%20rare%20because,even%20when%20it's%20not%20good. 
• https://www.foodrepublic.com/1488803/reason-why-pinot-noir-expensive/  
• https://www.oregonwinepress.com/article?articleTitle=the-price-of-pinot--1262798443--167--news 

Topic: What is Special About Australian Pinot Noir? 08:51

So, let’s talk a little bit about f’ing Pinot Noir from Australia. Because, I mean everyone talks about Pinot Noir from Burgundy, and Pinot Noir from Oregon, and Pinot Noir from the Sonoma Coast, and even Pinot Noir from New Zealand, but what about Pinot Noir from Down Under?

Believe it or not, Pinot Noir has been in Australia since 1817 when some dude named John McArthur brought it into the country - although I will say that others credit it to another dude named Busby who brought it in in like 1836. It is the 4th  largest red variety in Australia, but still only makes up 3% of the total wine made. Australia is a big Syrah growing country where they call it Shiraz

Now, Pinot Noir does better in cooler climate regions, so it may surprise you that they make Pinot Noir in Australia because, as I understand it, Australia can be damn hot. However, believe it or not, there are some cooler regions in Australia where they grow wine grapes, namely Tasmania, the Yarra Valley and the Adelaide Hills, which are all in the southern part of the country.

Tasmania, where the Tasmanian Devil comes from, is evidently considered by some to be THE wine spot in Australia when it comes to Pinot Noir and sparkling wine, which is often made globally with a combo of Chardonnay and Pinot Noir. The locals call it Tassie, and they have not been making Pinot there, or even wine, for very long, at least not in any volume or with any recognition. Tasmanian wine started taking off in the 1970s, and it is over the last 20 years or so that it has become noted for Pinot Noirs which are described as translucent, elegant and scented - which seems right up our alley. And, about half of the wine grapes grown on the island are Pinot Noir. 

In the Yarra Valley, which is near Melbourne in the south east of Australia, about 37% of the wine grapes they grow are Pinot Noir, so it is a super important grape in that area. In the Yarra, there is a difference between the Upper Yarra wines, where the air is cooler due to the elevation and the growing conditions are more challenging. The Upper Yarra wines are probably more our style - described as perfumed,  savory, with less heavy fruit and what one person called “wiry” tannins - versus the Lower Yarra which tend to be rounder, fruitier, and spicier, which can be hallmarks of warmer climate Pinots. One thing I read also claimed that the Yarra Valley climate is cooler than other Australian wine regions because it is up against the snowy Great Dividing Range, and that the soils are volcanic, which is good for wine grapes because it causes some stress for the grape vines. 

In the Adelaide Hills, the third area of Australia known for Pinot, Pinot Noir is only about 20% of the grapes grown, and the higher hills of the area make a great climate for them because, again, it is cooler there. Adelaide is in South Australia, but is to the west of Melbourne and the Yarra Valley. Some of the best Pinot is said to come from the Piccadilly Hills, Lenswood, and the Fleurieu Peninsula. Adelaide is the most northern of the three areas, but again is still part of Southern Australia, and is very close to the ocean which helps to temper the heat.

In general, Pinot Noir from Australia is said to be light in color, perfumey, and with cherry and red berry flavors. They are supposed to be wines that age well, and when they do age, they can develop complex flavors like truffle, game and earthy characteristics. They are also supposed to have soft tannins that - and I like this description - expand at the back of the palate in something called the peacock’s tail finish.

Now, I have not had a lot of Australian Pinot Noir, so I am excited to try it today. We have had good luck with New Zealand Pinot Noir, and New Zealand is a cooler climate area in general than Australia, and we also have a Sonoma Coast Pinot Noir, so this will be a good face-off on two New World Pinot Noirs!

ARTICLES and LINKS

• https://www.wineaustralia.com/market-insights/regions-and-varieties/pinot-noir
• https://cluboenologique.com/report/australian-pinot-noir/ 
• https://www.wineselectors.com.au/wine-varieties/pinot-noir#:~:text=Australian%20Pinot%20Noir%20is%20typically,the%20soil%20it%20came%20from. 
• https://vinovenue.com/products/copy-of-7-2022-cantina-del-morellino-cala-civetta-sangiovese-tuscany-italy-o-1 

High QPR Pinot Noir Wines We Chose for This Episode 16:13

The two wines we are drinking today are both around $20, but one of them is slightly over, and one of them is slightly under, and so on average they come out to about $20 each. They should also be reasonably easy to find because I bought them at wine.com.

The first wine we are going to drink is the wine from Australia, and it is called Innocent Bystander Yarra Valley Pinot Noir, so, obviously, it is from the Yarra Valley. There are newer vintages available, and they have a few different Pinot Noirs, so just note this is the 2019 Yarra Valley from Innocent Bystander.

I was able to find a tech sheet for this wine that I have pasted a link to in our show notes and it is a good tech sheet, and this wine also got a 90 rating from Wine Enthusiast and an 87 from Wine Spectator - and we tend to rely on Wine Spectator reviews more than Wine Enthusiast. And an 87 is a good rating. The winery mentions that the grapes are 100% hand picked, and they ferment in open top containers, with 10% of the grapes whole cluster. What that means is that 10% of the grapes are pressed with their stems still on them - and the reason winemakers do that is to add some complexity and color to the wine.

Whole cluster fermentation can add tannin to the wine, so sometimes this is done for lower tannin wines like Pinot Noir. It is also said to sometimes add some spice or sappiness to the wine, and can add some muscle or structure to a wine. And evidently, it can also stabilize the color of the wine. Some wine experts are big fans of whole cluster fermentation. But, again, they only keep 10% of the grapes as whole cluster, so the effect shouldn’t be overwhelming but more subtle.

They also say they use indigenous yeast, use gentle plunging on a daily basis, which means they push down the stuff that floats to the top during fermentation to extract more flavor, and they put it on French oak for 9 months, most of which is seasoned - which means its been used before and sometimes means that it has had other liquids in it - and then 10% is new oak. Remember that French oak is the more mellow of oaks used, and new oak barrels are going to impart the strongest taste. They also do not filter the wine. So, I am kind of intrigued by the way they are approaching their wine making - they are trying to add some “oomph” to the wine, but not too much, which I think we will like. 

The second wine we are drinking is the Sean Minor Sonoma Coast Pinot Noir from the 2022 vintage, and this one was just over our $20 price point goal, but close enough at $21.99. This wine also has a tech sheet which I have posted, and one thing I noticed right away is that it is 14.5% alcohol, which is quite high for a Pinot Noir, and so I always worry a bit when Pinots have high alcohol that they are going to be in that overly extracted California style of wine making where they just try to impart too much flavor on the wine by pulling the grapes when they are too ripe. 

The wine is said to made from clones of Pommard and Dijon, which are famous Burgundy areas, and they say the grapes are also handpicked, and they hand pick them at night and early morning - because they want to pick them when they are cool. They destem the grapes and also ferment them in open top containers, and they say they cold soak the wine for 3 days before fermenting. 

They also say they punch down the wine two to three times per day during fermentation, again to extract flavor from the wine, and again, this makes me wonder if this is going to be more of the style of Pinot that I don’t like because it is overly extracted. They also age their wine in French oak, with 20% being new, and they do it for 10 months. 

This wine also has some good reviews, getting a 92 from Wine Spectator, 90 from Wine Enthusiast, and 93 from the tasting panel. So, if either of these wines is a good wine, we will have totally found high QPR Pinot Noirs.

I also think having two wines from different areas of the world using slightly different winemaking techniques but are also considered warmer climate regions will also be really interesting and a good way to continue to hone in on the style of wine we like - which again, may be different from yours, and that is just fine!

But, I think that is enough information - let’s get to drinking! We’ll take a quick break and be right back. And, if you have one of these wines or another Pinot Noir you want to drink along with us, please do! Participation points!


ARTICLES and LINKS

• https://obcwines.com/wp-content/uploads/2022/02/2019_IB_PinotNoir_TastingNote.pdf 
• https://www.winespectator.com/articles/what-is-whole-cluster-fermentation-in-wine-56488#:~:text=Whole%2Dcluster%20fermentation%20is%20just,stems%20before%20crushing%20and%20fermentation.) 
• https://www.empirewine.com/wine/sean-minor-sonoma-coast-pinot-noir-2022-h58056/ 
• https://www.seanminorwines.com/wp-content/uploads/2023/07/SMPNSC22-SMW-Tech-Sheet.pdf 

 

2019 Innocent Bystander Yarra Valley Pinot Noir, 2022 Sean Minor Sonoma Coast Pinot Noir Wine Tasting, Pairing, and Review 26:26

Wine: Innocent Bystander Yarra Valley Pinot Noir (Click here to find this wine on wine.com. We may receive compensation if you purchase)
Region: Australia, Yarra Valley
Year: 2019
Price: $18.99
Retailer: wine.com
Alcohol: 13.5%
Grapes: Pinot Noir
Professional Rating: WE 90, WS 87
Screw Cap!

What we tasted and smelled in this Innocent Bystander Yarra Valley Pinot Noir:

• On the nose: Perfumey, rose, fresh wild flowers, red fruit, strawberry or raspberry candy, dirt, rocks
• In the mouth: Fruity, light, smooth, tight tannins at the end, oak, stem, earth, a bit astringent, high acid, not a lot of cherry, a lot of raspberry or tart strawberry

Food to pair with this Innocent Bystander Yarra Valley Pinot Noir: A very versatile wine with food, red meat, pork, chicken, vegetarian dishes, lasagna, spicy food, fried foods - the nice acidity would make it go with a lot of foods. Probably better with food. 
 
As a reminder on our rating scale, we rate on a scale of 1-10, with no half points, where 7 and above means that we would buy it, and 4 and below means that we are likely to pour it down the sink, and a 5 or 6 means we are likely to drink it and finish it, but we are probably not going to buy it. 

Innocent Bystander Yarra Valley Pinot Noir Wine Rating: 

• Joe: 7/10
• Carmela: 7/10

Wine: Sean Minor Sonoma Coast Pinot Noir (Click here to find this wine on wine.com. We may be compensated if you purchase)
Region: California, Sonoma Coast 
Year: 2022
Price: $21.99
Retailer: wine.com
Alcohol: 14.5%
Grapes: Pinot Noir
Professional Rating: WS 92, WE 90

What we tasted and smelled in this Sean Minor Sonoma Coast Pinot Noir:

• On the nose: Mushroom gravy, earth, dirt, rose perfume, cedar, Twizzler, cherry candy, old fire, on the swirl - earthy and smoky
• In the mouth: Very perfumey, old lady perfume, bitterness, vanilla extract, tart orange juice, typical California Pinot Noir, lacks cherry, oaky, high alcohol is coming through with lack of balance, lacks sophistication. May be too young - probably needs 5-6 years to mellow out.

Food to pair with this Sean Minor Sonoma Coast Pinot Noir: Not nearly as versatile with food, poultry, pork loin, pulled pork, Mexican pork stew

Sean Minor Sonoma Coast Pinot Noir Wine Rating: 

• Joe: 6/10
• Carmela: 6/10

Which one of these are you finishing tonight?

• Carmela: Innocent Bystander Yarra Valley Pinot Noir
• Joe: Innocent Bystander Yarra Valley Pinot Noir

Did we find a high QPR Pinot Noir?!? Yes, the Innocent Bystander Yarra Valley Pinot Noir was a High QPR Pinot Noir


Taste profiles expected from Pinot Noir 38:49

• General 
  • Wine Folly: Raspberry, cherry, mushroom, vanilla, hibiscus. 
  • WE: Cherry, raspberry, mushroom and forest floor, plus vanilla and baking spice
• Innocent Bystander Yarra Valley Pinot Noir
  • Winery: A full flavored, medium bodied Pinot Noir that speaks to its Yarra Valley terroir. The aromas are driven by whole bunch perfumes. Cranberry, boysenberry and cherry with earthy dried spices. The palate shows juicy dark fruits, a velvety mouthfeel and finishes with soft savory tannins.
  • WE: Quiet at first, this wine needs plenty of swirling before it unfolds aromas of cherry, plum, crushed stone and whiffs of roasting herbs, spice and black olive. The palate is more powerful than the nose lets on, thanks to tightly wound, talc-like tannins. Brambly fruit is laced with spice. 
  • WS: Aromatic, with floral, herbal and tea notes that balance out the tangy red fruit flavors, followed by firm tannins on the finish.
• Sean Minor Sonoma Coast Pinot Noir
  • Winery: medium-bodied with rich aromas of plum, cherry, green tea and a slight clove spice. On entry, the wine has a lean entry with rich and sweet cherry and plum flavors framed by vanilla and oak notes throughout the mid-palate. The spicy finish lingers on the palate
  • WS: A nice streamlined, mineral-tinged version, with racy acidity running underneath blood orange and raspberry coulis flavors, while savory and hibiscus hints chime in on the finish, where the fruit lingers prettily
  • WE: A tempting cherry-chocolate aroma and warm, plummy flavors make this full-bodied and moderately tannic wine broadly appealing. The slightly chewy texture nicely backs up the ripe, cooked berry and plum flavors for great balance.

Outro and how to find The Wine Pair Podcast 42:05

Ok, so, Carmela, it’s time for us to go, but before we do, we want to thank you very much for listening to us - and if you haven’t done so yet, now would be the perfect time to follow or subscribe to our podcast and also a fantastic time to leave us a nice rating and review on our website or Apple podcasts or other podcast app - and it is an awesome and free way to support us and help us grow listeners.

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Alright, with that, we are going to sign off, so thanks again, and we will see you next time. And, as we say, life is short, so stop drinking shitty wine.

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