Jean and I have found over the past few years that we've gravitated toward the red-fruited end of the Pinot Noir fruit spectrum, preferring by-and-large the bright, juicy, red-fruited version of the grape. Since then, I've noticed a trend in those same wines: as they get older, the fruit becomes darker (usually more in the vein of black cherry) and the wine takes on greater depth and richness at the expense of freshness. We have observed this with Pinot Noir from various regions (Burgundy, California and New Zealand). Our most recent case in point was tonight's wine:
2007 Amisfield Pinot Noir (Central Otago) nose: initially sappy, black cherry, growing spicy with time palate: smooth, velvety tannins, medium body, balanced acidityWe've had a few bottles of this wine, as well as the '08 version while in Australia, and it has grown distinctly darker over time, veering from red cherry to black cherry.
So, my questions for everyone are:
- Have others observed this phenomenon?
- If so, how do others feel about this transformation of the grape?
Mark Lipton