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Chatto Pinot Noir

expert reviews about

Chatto Pinot Noir

Expert Reviews

James Halliday (2012 Vintage) says
Vivid, crystal clear, purple-crimson; the Tasmanian Glazier’s Bay vineyard is planted to five clones, all used in this wine, which was open-fermented with 25 per cent whole bunches, and then matured in French puncheons (30 per cent new). The bouquet is highly perfumed, and the red and black fruit palate is as pure, refined and long as everything suggests it should be. This is a pinot lovers' pinot par excellence.
James Halliday, 60 Great Reds, Aug/Sept 2013
Campbell Mattinson (2005 Vintage) says
The year 2005 was excellent for Tasmanian pinot noir. 2005 RELEASE Burly, beefy, meaty pinot noir. Chewy even. Something of a take-no-prisoners style, and yet it never tastes like anything other than varietal pinot noir; this is not a 'dry red' style in any way. Cherries, smoke, pepper and dried meats. This is a pinot that could stand up to a super-deluxe hamburger, DRINK 2009-2013.
The Big Red Wine Book 2008
James Halliday (2001 Vintage) says
Vivid red-purple; sweet red and black cherry aromas complexed by some notes of spice and stem introduce the wine; the palate is very complex and very powerful, with concentrated black cherry fruit, touches of earthy forest floor, brisk acidity and lingering tannins. May well merit higher points in the years ahead.
Australian Wine Companion 2004 2003
James Halliday (2000 Vintage) says
Medium red-purple; the bouquet is stylish and fragrant, with an array of black cherry, plum, spice and forest aromas; the long and intense palate has black cherry and plum fruit, finishing with fine, ripe tannins. The oak is well-integrated and balanced; another great Tasmanian Pinot from the 2000 vintage
Australian Wine Companion 2004 2003

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