Bearded State Bearded State Beechworth Pinot Noir
A spectacular Beechworth Pinot Noir. A riper and fuller style of Pinot but tasty none-the-less. Rich red berry compote, roses, spice. There is a bit of structure, but the highlight of the Bearded State Beechworth Pinot Noir is the plush fruits. Match Bearded State Beechworth Pinot Noir with a traditional Italian pizza with spicy salami or sausage. Lovely as it is, there is no need to age this Beechworth Pinot Noir.
Is it a place? Is it a frame of mind? Is it attainable by the beardless? These are but some of the questions to ponder while enjoying these wines. Curated and sometimes blended by The Wine Depository owner Philip Smith.
Whatever your facial hair situation, you are guaranteed to get a wine that offers value and flavour well beyond compare. The Bearded State team is committed to finding you interesting wine varieties and styles that are approachable, enjoyable and great value.
The fame of Beechworth comes from the work and drive of Giaconda. The region of Beechworth has a lot to offer wine lovers. Including a good diversity of styles. Rich Chardonnay, Pinot Noir, spicy Shiraz, and Cabernet all historically excel. But Nebbiolo is becoming a prominent grape for quality wine.
Pinot Noir is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one-trick pony. Apart from the best reds in the world, you can find world-class Pinot Noir rosé, sparkling. You can even find sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.