Ghost Hill Cellars 2009 Pinot Noir
This was burgundian in style. Right out of the bottle, it displayed a brick-red robe and large meniscus (that watery ring surrounding a red core), which usually indicates an older wine. But, despite the delightfully earthy, mushroomy quality this beauty displayed, it had plenty of youthful vitality. At first light on the palate, with increased aeration it plumped up and became fuller in the mouth. And, by the end of the night, it was firing on all four cylinders, its flavors amplified and its mouthfeel silkier and more caressing.
The acidity level is relatively high for a new world wine (but not out of balanced with its other elements), which makes it a good pairing with a broad range of foods. It would be a terrific partner to grilled or poached salmon, or even a classic roasted chicken.
Kudos to vigneron (winemaker) Rebecca Pittock-Shouldis for crafting a truly classy, elegant wine - one that expresses the land in which its grapes were grown. I would be proud to have this cuvee in my own cellar.