Mt. Bera Wild & Free Pinot Noir 2023
- 92
- $35
- Drink by: 2025-2031
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Adelaide Hills Pinot Noir, fermented in French oak with 10% whole bunches. The wine then saw nine months maturation in French oak barriques, 20% of them new. The colour here is a pale red/garnet. Aromas of strawberries, undergrowth, herbs and cherries swirl around. There is a flick of acidity. A well-structured Pinot with very fine tannins and decent length, this is fresh and with a slight savoury note. The red fruits and undergrowth emerge even more forcefully on the palate. A Pinot which drinks well now, but one can’t help but feel that it would look even more exciting in two or three years and then continue to impress for another five to six. Lots to like.
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.
