Cook’s Lot Handpicked Pinot Noir Allotment 9 2025
- 92
- $35
- Drink by: 2026-2032
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The fruit here is sourced from vineyards which sit at an average elevation of over 900 metres, located in the Orange region. The clones are a mix of MV6 and 777. Fermentation was in small open fermenters and does include a small percentage of whole bunches. Fermentation was by way of native yeasts. Maturation was for a year in tight grained French oak puncheons. Crimson, with a rim of pale garnet, this is quite a savoury style with notes of leaf litter, cherries, dried herbs, red fruits, mushrooms and spices. There is bright, zesty acidity in a wine which is a medium length, finishing with soft and sleek tannins. The wine offers an appealing juiciness and freshness, and can be enjoyed anytime over the next four to six years.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
