Cox Yarra Valley Pinot Noir 2023
- 92
- $35
- Drink by: 2024-2029
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90% whole berry fermentation with a wild yeast fermentation, with the remaining 10% being whole bunches. Twenty days on skins and then ten months maturation in a mix of new (15%) and older French oak. Most of the fruit is from a vineyard planted in 2006. A pale crimson colour, the nose exhibits notes of undergrowth and raspberries, spices, red apples, florals and red cherries. There is an appealing savoury character here with fine acidity and bright flavours, leading through to good and quite noticeable grip. A carefully focused Pinot Noir, which should provide pleasure over the next three to five 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.
