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Mount TerriblePinot Noir 2016
Dry, Medium Bodied style of Pinot Noir
Pairs well with Pork
About this product
Dry, Medium Bodied style of Pinot NoirPairs well with PorkJames Halliday: “Hand-picked, chilled immediately, cold soaked with 20% whole bunches for 5 days, open-fermented, hand-plunged every 3 hours, matured for 18 months in French barriques. Excellent colour. A spice/cherry/plum trifecta drives the bouquet and generous palate. Velvety and supple, it has depth and balance and will live for as long as you can keep your hands off it”. 13.5% alc. To 2031. 96 points
James Halliday: “Hand-picked, chilled immediately, cold soaked with 20% whole bunches for 5 days, open-fermented, hand-plunged every 3 hours, matured for 18 months in French barriques. Excellent colour. A spice/cherry/plum trifecta drives the bouquet and generous palate. Velvety and supple, it has depth and balance and will live for as long as you can keep your hands off it”. 13.5% alc. To 2031. 96 points
Medium bodied red wines have a lightly textured mouthfeel with moderate flavour impact. Often medium in colour.
Dry wines have no trace of sweetness at all.
- TypePinot Noir
- Size750mL
- Current Vintage2016
- Standard Drinks8.0
- Alcohol Volume13.5%
- CountryAustralia
- StateVictoria
- Brand NameMount Terrible
- Wine MakerJohn Eason
- Food MatchPork
- ClosureScrew Cap
- Wine SweetnessDry
- Wine BodyMedium Bodied
James Halliday
Australian wine writer, critic and winemaker
Vintage 2016
96 points
Hand-picked, chilled immediately, cold soaked with 20% whole bunches for 5 days, open-fermented, hand-plunged every 3 hours, matured for 18 months in French barriques (33% new). Excellent colour. A spice/cherry/plum trifecta drives the bouquet and generous palate. Velvety and supple, it has depth and balance, and will live for as long as you can keep your hands off it. Screw cap. 13.5% alc. Rating 96 To 2031.
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