Wire walkers wearing killer stilettos

The variation in style is striking when you line up a group of pinots.
Many are packed with concentrated aromas of berry and spice leaping out of the glass, others are more refined in style with elegant flavours.

The quality of grapes used is paramount in the creation of flawless pinot, and the variety generally relies more on acid than tannin for structure.

The following details a few tricks of the trade used in the winery to bring out the best in pinot.

Production methods worth noting include fermentation on a portion of hard brown stems with the intention to improve tannin structure and add spicy aromas.

Cold soaking at low temperatures for several days before fermentation can assist with aroma extraction and fleshing out the palate to create a plump mouth-feel.

Finally, a third production technique called carbonic maceration involves placing whole grapes in a tank filled with carbon dioxide for a few days leading to a wine of increased softness.

The Wire Walker 2007 Pinot Noir – is an outstanding example, fruit driven with cherry on the nose complemented by hints of savoury bacon. The palate shows broad acid with a tight tannin grip, tidy finish and long legs that carried it everlastingly.

Curly Flat 2006 Pinot Noir - as wines go this one demands recognition. I was captivated by its balance and complex savoury characters of beetroot, pepper and dusty oak in seemingly perfect equilibrium with cherry and forest berries.