News and Articles
News items from the home of Pinot NOW and from the wider world of Pinot.
Also, links to articles we find interesting and informative. We hope that they might appeal to you too.
Pinot NOW in the Press - The Australian Newspaper
Posted February 2017 Published February 9th, 2017 Authored by Frank Wilden
"In the year 2000, Steve Naughton founded Pinot Now, dedicating his enterprise to bringing you the best pinots he could get his hands on. The great wines of Burgundy were already mostly spoken for (at very high prices) so his initial focus was on North America. He has since expanded to great pinots from France, New Zealand and Australia. The Pinot Now label on the back of a bottle can improve your odds when playing the chancy and expensive game of pinot roulette."
or click on the image to view a screen shot of the article
Carrick Pinot Noir - The Story So Far...
Posted January 2017
Have you had a bottle of Carrick Pinot Noir lately? Carrick is one of Central Otago's premium pinot noir producers, yet they fly under the radar somewhat.
Carrick is among the pioneers of the Central Otago region, established in 1993 by Steve Green and Barbara Robertson Green, planting pinot noir where wild flowers and thyme once grew. Their extensive research, undertaken all of those years ago, for the perfect site has been rewarded, as Pinot Noir flourishes in the estate vineyards situated on the sunny north facing Cairnmuir Terraces of Bannockburn, producing wine with an intensity and vibrancy reflective of the region.
Francis Hutt, winemaker at Carrick since 2011, has applied his knowledge of organic and biodynamic principals to the wine programme, with some excellent results. Carrick has long been a champion of organic grape management, earning full organic certification in 2011. The years of groundwork and dedication to vine and soil health using methods such as composting and cover crop planting to produce healthy, balanced vines and ultimately, exceptional wines has paid off. They were rewarded for their efforts at the Organic Wine Show of 2013, with their 'Bannockburn' Pinot Noir 2011 taking out the trophy for best red and best overall wine of the show. Max Allen, Chief Judge, was quoted as stating 'it was far and away the standout wine of the show'.
The 2013 Bannockburn Pinot Noir caught the attention of Robert Parker's Wine Advocate, being awarded 91+ points in December 2014:
"Medium to deep ruby-purple coloured, the 2013 Bannockburn Pinot Noir has a lovely perfume of rose hips and violets with meaty nuances over a good core of red and black cherries plus a waft of cedar. Medium bodied and just a little woody at this youthful stage, it offers a great core of red berry flavours and a long satiny finish."
Now, after a further two years of bottle age to allow the wine to settle, integrate and blossom, this Pinot is singing! Unfortunately all sold out, the 2014 Vintage is Available to purchase here.
Pacific Northwest Harvest the New Normal
The difference in how the 2016 vintage is perceived in the Pacific Northwest depends on whether you grow Cabernet, as many do in Washington, or Pinot Noir, the signature grape of Oregon. The temperature tale of 2016 is very similar in both places. On June 1, Oregon's Willamette Valley looked like it was headed for its hottest year on record, right on the heels of its two prior hottest years. The "degree days," a measure of heat accumulation, were 27 percent higher than in 2015. Everyone was bracing for Pinot Noir that tastes like grape jam. But then, Mother Nature backed off.
Good news for fans of more-traditional Oregon Pinot Noir is that not all degree days are equal. Because 2016 was warm early and cooler late, alcohol levels should not reach the 15 percent mark that many wineries hit last year.
"(2016 is) the earliest ever, for all of the parameters, for bud break, bloom, harvest. We began earlier than we've ever done before," Chehalem founder Harry Peterson-Nedry told Wine-Searcher. Read the Article here
PODCAST: Second generation leads Oregon’s Elk Cove Vineyards
Posted September 2016 By Andy Perdue on August 18, 2016 http://www.greatnorthwestwine.com/2016/08/18/elk-cove-vineyards-podcast/
As a kid, Adam Campbell thought his parents’ friends were kind of crazy. Campbell’s parents, Joe and Pat, moved from the Hood River area to Gaston in 1974 to plant wine grapes and quickly became friends with folks like David Lett, Dick Ponzi, Dick Erath and David Adelsheim.
“They’d get together and drink wines from around the world, get inspired, passionately debate and talk about how to make this thing happen in Oregon,” Campbell recalled. “My brothers and sisters and I would sometimes get tired of our parents talking about Pinot Noir all the time.”
Yet those conversations and his parents’ work ethic impressed upon Campbell that he should follow in their footsteps, first as a grape grower and finally as a winemaker. For the past two decades, Campbell has helped run Elk Cove Vineyards, the winery his parents started early in the history of the modern Oregon wine industry.
Andy Perdue recently caught up with Campbell and sat down to talk about Elk Cove and the philosophy he brings to viticulture and winemaking. Here’s the interview
The pioneering spirit of Adelsheim Vineyards
Merriam-Webster defines “pioneer” as 1: a person who is one of the first to settle in an area, and 2: a person who begins or helps develop something new and prepares the way for others to follow. This definition fits David Adelsheim, co-founder of Adelsheim Winery, to a T.
In 1971, when just a few hardy farmers where trying to figure out what grapes to grow in Oregon’s Willamette Valley, Ginny and David Adelsheim looked out over an open field of orange and purple wildflowers and dreamed of one day planting a vineyard in the area.
Event: Brimoncourt Champagne and Dessert Experience
Posted August 2016 Featuring Le Petit Gâteau Executive Pastry Chef Pierrick Boyer
Date: Friday 16th September 2016
Venue: RACV Club, 501 Bourke Street, Melbourne, 3000.
Cost: $95 per person, includes Champagne tasting, light food and matched desserts.
Experience the newest Champagne house, Brimoncourt, alongside some of Pierrick Boyer’s dessert creations. Hugues Villemain from Champagne Brimoncourt will showcase the four cuvées from the range in a lavish setting accompanied by tasty morsels. The final cuvée of the evening will see you indulging in Pierrick’s dessert bar with a perfectly paired Champagne to finish. A must for champagne and dessert lovers!
Bookings and enquiries: Call RACV Club restaurant reservations on 03 9944 8200 or 03 9944 8204 or email email@example.com
Oregon Pinot Now!
Posted May 2016 Published in The Real Review, Wine News - April 28, 2016 by Huon Hooke
Steve Naughton runs an importing company called Pinot Now which specialises in American Wines. He recently hosted a group of visiting winemakers from Oregon, including Dave Paige from Adelsheim, Harry Peterson-Nedry from Chehalem and Melissa Burr (pictured) from Stoller Family Estate. Apart from their own wines, there were many others including Rex Hill, Evesham Wood, Ponzi, A to Z Wineworks, Cristom and Elk Cove. I was impressed and more than a little surprised by how good the wines were - and I don't mean that in a condescending way.
Brimoncourt’s Exceptional Debut
Posted April 2016 Jeremy Oliver https://www.jeremyoliver.com March 20, 2016
I recently tasted the new releases from Champagne Brimoncourt, a small house founded as recently as 2008. These are particularly vinous Champagnes, crafted to deliver perfume, purity, texture and minerality. They’re made and packaged in a very contemporary style, but one that is entirely respectful of the history of Champagne. I count myself as a convert – these reflect the style and translucency of many of the white wines I enjoy, and each reveals surprising layers of depth and complexity.
Oregon: land of the brave
Posted January 2016 Published in James Halliday Wine Companion - December, 2015 Authored by: Jane Parkinson
Thanks to a fearless band of visionary winemakers, the state of Oregon, in America’s northwest, now produces ethereal, savoury pinot noir of world-class quality. Notoriously one of the world’s most fickle varieties, winemakers persevere with pinot noir because when made well and to critical acclaim, it’s the equivalent of graduating from the Secret School of Talented Winemakers. But in order to give themselves the best possible chance of making pinot noir well, winemakers need to position themselves in a place where it sings rather than sulks.