#wine pinotnoir austria markowitsch

[captwine]

Markowitsch Pinot Noir 2015

https://www.saq.com/page/fr/saqcom/vin-rouge/markowitsch-pinot-noir-2015/12538570

Why did I buy it?

I love pinot noir

I love Austrian wines and have often found them of great value

I had discovered Saint-Laurent (an austrian cousin of pinot noir) from House Heinrich and was curious to see how this region would do pinot noir

Lets face it, its pretty cheap at   25.65$

The year

Parker: N/A

Wine Spectator for Austia in 2015: 92: Favorable conditions in the spring led to a hot, dry summer, relieved by timely rains in August; ideal harvest weather resulted in ripe, complex wines that combine power and grace

Jancisrobinson: Austria in 2015:  After the challenges of 2014, the 2015 harvest was far better. It was generally warm across the country, creating flavourful wines from all varieties. Both whites and reds are expected to display strong typicality with fuller-than-average body.

Cepage

100% Pinot Noir

Sugar

2.2 g/L

Alcohol

13.5%

Terroir:

Gravelly loam soil with lime-rich subsoil

Vinification and aging:

Fermentation on the skins in steel tanks at 27-29°C, followed by biological acid reduction. Vinification in used French oak barriques  

Characteristic (by producer)

Ruby-garnet, intense nose of raspberries, haws and spices, very expressive flavour with an elegant and long finish

Serving instructions (when provided by producer)

Temperature : 16°C / 18°C

Organic?

No

What is Pinot Noir?

Pinot Noir is the most highly prized wine in the world. But why? It’s not as rich or big as its noble cousins, in fact it’s quite the opposite. Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.  

We talk a lot about clonal selection when it comes to Pinot Noir. This is because winemakers have come to realize that the different clones result in both different quality levels and tastes in wine. Some clones of Pinot Noir make bold and robust wines while others are pale-colored but offer the most amazing floral aromas. There are over 40 different clones of Pinot Noir documented in the Catalogue of Grapevine Varieties and Clones and about 15 of these clones are popular throughout the world because of their quality.

Pinot Noir Wine Profile

FRUIT:

Cranberry

Cherry

Raspberry

OTHER:

vanilla

clove

licorice

mushroom

wet leaves

tobacco

cola

caramel

OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

Pinot Noir is the most highly prized wine in the world. But why? It’s not as rich or big as its noble cousins, in fact it’s quite the opposite. Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.  

We talk a lot about clonal selection when it comes to Pinot Noir. This is because winemakers have come to realize that the different clones result in both different quality levels and tastes in wine. Some clones of Pinot Noir make bold and robust wines while others are pale-colored but offer the most amazing floral aromas. There are over 40 different clones of Pinot Noir documented in the Catalogue of Grapevine Varieties and Clones and about 15 of these clones are popular throughout the world because of their quality.

Pinot Noir Wine Profile

FRUIT:

Cranberry Cherry Raspberry OTHER:

vanilla clove licorice mushroom wet leaves tobacco cola caramel OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

I like to think of Pinot Noir as a catch-all food pairing wine. Pinot Noir is light enough for salmon but complex enough to hold up to some richer meat including duck. In a pinch, when everyone orders a vastly different entree at a restaurant, you can usually win by picking Pinot Noir; it will make everyone happy.

It’s only fitting that the wine that goes with everything matches perfectly with the cheese that goes with everything. Comté (also called Gruyère de Comté) is made just 50 miles east of the most prestigious Pinot Noir vineyards in Burgundy.

Pinot Noir Taste Pinot Noir is very fickle and can have quite a range of flavors depending on the vintage and where it’s grown. So instead of generalizing, here are some tips for the differences between the major Pinot Noir production areas below.

FRANCE In Burgundy, Pinot Noir is usually very herbaceous and light (except for pristine vintages). Earthy aromas dominate including smells similar to a brown paper bag full of mushrooms or wet leaves. Along with the earth are faint floral smells of roses, violet and a smell of fruit that leans towards raw, freshly picked cherries.

GERMANY Germany produces Pinot Noir right next to the border of France in a wine region called Ahr. These wines tend to offer more raspberry and sweet cherry aromas along with a healthy portion of earthiness.

ITALY Pinot Noir grows best across northern Italy where the climate is much cooler. The fruit flavors of Italian Pinot Noir are similar to that of France, but the earthy flavors lean toward smoke, tobacco, white pepper and clove. Pinot Nero, as the Italians call it, tend to have more color extraction and higher alcohol.

UNITED STATES CALIFORNIA PINOT NOIR A giant leap in flavor and intensity from the Pinot Noir in France and Germany, California Pinot Noirs are bigger, lush and more fruit-forward. Look for flavors ranging from sweet black cherry to black raspberry and secondary aromas of vanilla, clove, coca-cola and caramel.

OREGON PINOT NOIR Oregon Pinot Noir is usually a few steps lighter in color and texture than California Pinot Noir; and it’s usually more tart. Expect cranberry, bing cherry fruit flavors with secondary aromas of truffle mushrooms and sometimes even a green dandelion stem flavor.

NEW ZEALAND On the southern island in New Zealand there is a plateau called Central Otago that gets enough sunshine throughout the season to produce rich Pinot Noir in a style similar to California. What makes New Zealand Pinot Noir unique from California Pinot is stronger spice and gamey-meaty aromas along with loads of fruit.

AUSTRALIA Pinot Noir doesn’t grow very well in Australia except for some locations in Western Australia and around Mornington Pennisula in Victoria. Expect sweeter fruit notes leaning towards blueberry and even blackberry but in a spicy-gamey tinge similar to New Zealand in the aroma.

SOUTH AMERICA South American Pinot Noir has a lot of similarities to Oregon or California Pinot Noir. The aromas lean more towards flowers like violets, roses and vanilla than fruit.

http://winefolly.com/review/pinot-noir-wine-facts/

On the producer

The CARNUNTUM wine-growing region is one of the world's most historical. A magnificent cultural landscape that is cooled down ideally by the Danube at night. The Pannonian micro-climate, which is mainly determined by nearby Lake Neusiedl, provides high temperatures during the day in summer and lets the grapes mature harmoniously.

Carnuntum – that's legends, myths and a plethora of stories. In order to grasp the vibrating power of this land, you have to experience it. To feel it.At any time of day or night your senses will be working overtime. You will be inspired by the surface, but you should also take a look below ground. It is the soils that work their magic on our wines with their multitude of aromas. Tertiary sandy sediments (age group 2.6m plus – in other words, the best agers of our soils), lime-rich brown earth soils, gravelly upper layers from the Ur-Danube and and wet-behind-the-ears (10,000 years) loess soils. Amidst all this, there are our vineyards and take in all these energies.

It is our calling to tell this story in liquid form.

Parker review for 2013 (not the same year)

Rating: 87

Drink date: 2015 - 2021

From younger vines (seven- to 15-year-old) the 2013 Pinot Noir was fermented in used Burgundian pièces and Austrian tonneaux; it opens with an intense and fresh bouquet of spicy red fruit aromas. Silky textured, pure and fresh on the palate, this medium to light-bodied wine has tension, but lacks the depths and intensity of the reserve. However, if you hate looking for an alternative to Bourgogne Rouge, this is one of the wines you should taste. It is delicate and fresh, and subtle in its flavors. And yes, it's Pinot Noir.

Wine spectator review  for 2013 (not the same year)

Rating: 90

Refined, fruity and pure, with a rich mix of cherry, red plum and forest floor flavors, supported silky tannins and fresh acidity. Sandalwood and spice details show on the lithe finish. Drink now through 2019.

Jancis Robinson 

Not rated