Grapelive: Wine of the Day January 8, 2021

2017 Sidewood Estate, Pinot Noir, Adelaide Hills, South Australia.
The Sidewood Estate, a certified sustainable winery that is widely known for cool climate Chardonnay, Pinot Noir and sparkling wines is the largest family owned winery in the Adelaide Hills region in South Australia and is a locals favorite, but not easily found here in the States, which might change if all of their wines are as great as this Pinot Noir, one of their entry level Signature bottlings I just sampled. This 2017 Sidewood Pinot is absolutely beautiful and excitingly delicious with racy and spicy partial whole bunches and stem inclusion thrills on the medium bodied palate that shows a silky tannin structure and a crisp detailing of flavors with dark fruit, textural opulence and a heightened aromatic profile making for a wine will impress Burgundy lovers as well as cool climate new world enthusiasts, I know I was. The bouquet just jumps from the glass in this ruby/garnet hued Pinot with seeped rose petals, herbs and cinnamon seducing the senses before an impeccable unfolding of pure and energetic fruit layers in the mouth with bursts of crushed raspberries, strawberry, pomegranate and tart plum that are wrapped around a core of classic black cherry along with an echo of the nose with floral tones, mineral, cinnamon and briar spices, a touch of orange tea and soft wood accents. The stems add a lot of character in this wine with an edgy crunch and lift, bringing out the wine’s personality and keeps it from fading from your attention, this is an exceptionally fun and intriguing Aussie Pinot, especially for the price and it is perfectly happy with a variety of foods and cuisine pairings ranging from poultry and pork to salmon and or a mix of sea foods. I must say, I took a flyer on this wine, and was quite blown away with just how much I liked it and how it just got better and better as it opened up. I’ve had plenty of Australian Pinots, so I wasn’t surprised by the quality as there are lots of wonderful examples of this grape from down under, though I mostly have enjoyed Yarra and Mornington versions and even Tassie stuff, but after this one I will explore more from Adelaide Hills! The Sidewood Estate does four series of wines including a range, as mentioned, Champagne method bubbly, an Estate or basic set, a signature collection, like this one and a limited small lot lineup that highlights either special barrel cuvees or unique single clone, like their 777 clone Pinot or single vineyard wines.

The vineyard and vinification team at Sidewood used hand tended and picked grapes from selected and special parcels at this 300 acre property in the Hahndorf area to make this Pinot Noir which was crafted using mostly traditional artisan methods and a gentle touch in the cellar with minimal intervention in the winemaking process to allow the natural terroir influences to shine through. They chilled the freshly picked Pinot grapes for 24 hours and slowly cool fermented with partial whole cluster in what I believe were stainless steel vats to promote freshness and vibrancy in the wine before being aged on the fine lees for 10 months in mostly used French oak barrels which impart a subtle toast and creamy mouth feel while not overtly over shadowing the bright intensity of the fruit. This wine will most definitely appeal to the whole cluster fanatics out there, like me, and its perfume, expressive personality and lingering flavors will seduce most everyone, this is quality stuff. In recent years there has been a new generation movement towards less oaky and less jammy wines throughout Australia and a more savvy wine drinker that appreciate wines that show more delicacy and more transparency, which clearly shows in wines like this with its touch of raw earthiness and nice acidity. The Sidewood label was founded in 2004, so it is not an old winery by Australian standards, but owners Owen and Cassandra Inglis have put a lot of effort to make this estate one of the best in the Adelaide Hills region. They make about 50,000 cases per vintage from all estate grown fruit, with their own vineyard team led by Mark Vella and Peter McIntyre that farm a selection of micro climates set on a complex combination of soils. They actually grow an amazing array of different grapes including some rarities in the country like Tempranillo for their Rosé, as well as Semillon along with a collection of classics like Sauvignon Blanc, Pinot Gris, Pinot Blanc, Shiraz (Syrah), Chardonnay and Pinot Noir all which are carefully handcrafted under the direction of Sidewood’s winemaker Darryl Catlin, who, as this wine shows, looks to be a talented professional. This nicely balanced Sidewood Pinot, that delivers a good contrast of ripe fruit and savory elements and which came in at about 13% alcohol has really inspired me to look into more of Oz’s wine regions and experience a more diverse selection of the country’s wines.
($32 Est.) 93 Points, grapelive