Fans of Central Otago’s pinot noir have something to look forward to. While it’s too early to evaluate many of the Australian reds from this vintage, it was an absolute cracker for those who did their viticulture well. The season has produced wines of exceptional ripeness and concentration from low-yielding and thick-skinned pinot grapes, although some growers have clearly fallen for the trap of leaving their fruit out for too long. Having literally just completed a substantial tasting of Central Otago pinots, including 16 from the 2002 vintage, I’m able to present a list of forthcoming highlights for your little black books. They are not pointed, since all are barrel samples. The ‘medal’ equivalent is based on the assumption they make it into bottle in good shape. Akarua: Stylish, fine-grained, perfectly ripened and perfumed, scented with violets and roses (High Silver Medal). Chard Farm Red Gate Vineyard: Supple, silky and elegant, with perfumed aromas of smoked bacon, musky dried spices, red and black cherries. Fraction dehydrated for top marks (Silver Medal). Felton Road Block Five: Polished, perfumed, smooth, silky and deeply flavoured; laced with blackberries and liqueur chocolates; beautifully structured (Top Gold Medal) Kawaran Estate: Briary aromas, black fruits, musky spices; long, fine and elegant with bright red cherry/raspberry flavours (Silver Medal). Lake Hayes: Supple and smooth, good depth of brightly lit red and black cherry/berry fruit, very floral. Best yet from this maker (Silver Medal). Mount Difficulty Pipeclay Terrace: Spicy and floral, very musky, with sweet flavours of maraschino cherry (Silver Medal). Nevin Bluff: Dusty, spicy aromas of dried herbs, deep core of dark fruit, with very firm, drying tannins (Silver Medal). Quartz Reef: Deep, spicy and scented, velvet-like and savoury (Gold Medal). Rippon: Best yet from this maker: firm, deeply flavoured and silky, with a suggestion of pepper (Gold Medal).
