Barratt The Bonython Pinot Noir
All of Barratt’s pinot noir is harvested, fermented and sent to barrel as if it’s going to be reserve wine, and it’s only a barrel selection down the track that declassifies part of the crop to this second label. From two of the Adelaide Hills’ great pinot vineyards, the result is predictably impressive, and 2009 was a particularly elegant and fruit-focused rendition. A lifted bouquet of rose petals, violets and dried herbs flows into a palate of dried cranberries against a backdrop of red cherries and finely textured tannins. $26.50 at Nicks.
By Tyson Stelzer
19 Jul 2012
Tyson Stelzer is a multi-award winning wine writer, television host and producer and international speaker. He was named The International Wine & Spirit Communicator of the Year, The Australian Wine Communicator of the Year and The International Champagne Writer of the Year. He is the author and publisher of seventeen wine books, contributor to many wine magazines, a frequent judge and chair at Australian wine shows and a presenter at wine events in 12 countries. TysonStelzer.com is your link to wine recommendations, book sales, tours and events.
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