Pelizzatti Graubunden 2014

Annatina Pelizzatti, Eichholz, AOC Graubunden, Jenins, Graubunden, Switzerland, 2014

This wine: lot No. none visible. though there is a pictogram engraving on the glass; south-facing slopes above the Rhine valley, at 500-600m elevation, with loose soils of schist and gneiss, and a significant diurnal variation – in late July 2016 it sank to 15 C at night, from 30+ during the day; varietal pinot noir, a low intervention philosophy, oak aged, Diam 5 agglomerate cork closure (no capsule), 13% abv, ex-producer, SFr28 at the website, but a better price ex-cellar (07/16)

Last tasted 14/09/16

Consumer tasting note: I had thought this a blind tasting giveaway cool climate pinot noir – pale(ish), modest alcohol, good acidity, a red fruit profile, but then it was my wine. Wine circle comments included well made, good acidity, a lovely balance and a nice texture, raspberry, strawberry .. but there consensus ended as country of origin wavered ..  Italy, France, Spain, Portugal, Germany (Ahr, Mosel perhaps?), Austria and Hungary, were suggested, before finally settling on Switzerland, and then pinot noir. Just goes to show how tricky tasting blind is, and I still have a lot to learn, and sample. Finishes long. Drink now – RTD, but will keep – Wait. Decant for ~ 1 hour.

WSET style tasting note
Appearance: clear and bright, medium intensity ruby, showing tears and small bubbles [a tiny quantity of soft sediment].

Nose: clean, pronounced intensity, developing, with aromas as they come, of red cherry jam with a lactic edge, bright red cherry with a rich floral tea rose nuance, touch of vanilla, defrosted or stewed strawberry, hints of beeswax and warm leaf humus, lightly spicy red currant jelly, dried herbs, delicate hint of red liquorice

Palate: dry, medium (+) acidity, ripe medium tannins, medium alcohol, medium body, medium (+) intensity, with flavours of stewed red currant, bright red cherry juice, cranberry juice, low-key undertone of oak and spice. A long length with a clean stewed red cherry finish with a touch of spice on the end.

Quality: very good, perfectly balanced fresh(ish) acidity and ripe moderate tannins, altogether harmonious; a strong intensity throughout, similar concentration, showing moderate complexity with evidence of well-integrated time in wood (spice, vanilla) and bottle (beeswax, cooked fruit, leaf humus), with some tertiary evolution evident. Finishes long.

Drinking readiness/ageing potential: can drink now, but has potential for further ageing – a sound structure and perfect balance, with lots of intensity, concentration and length, with a tertiary dimension emerging, which should deepen and broaden over the next 2-3 years.

About citbp

I am interested in everything about wine, from site selection to tasting.
This entry was posted in 10to20 - still red, pinot noir, SWITZERLAND. Bookmark the permalink.

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