Wednesday, February 18, 2009

Black Cloud Pinot Noir 2006

A loaf of bread, a jug of wine, and thou...

Black Cloud Pinot Noir 2006

We're very serious about wine here at Full Bodied Labs. No wine goes unmeasured, with calipers and petri dishes we come to a completely scientific conclusion...

Ah, heck with it. Here's what we did:

Tasting residue

We sat down to a delicious meal of homemade vegetable soup, salad, a fresh baguette, some fine cheeses... and a perfect bottle of wine. And we enjoyed it, with all our hearts.

This is an exciting wine, the first release from two people who are building their dream: Bradley Cooper, winemaker from Township 7 and Audralee Cooper. Together they are Daum Cooper Winery Services, and Brad is all over Web 2.0. Here's the Twitter feed for Black Cloud, Brad's Twitter feed, and their Winery Project blog, which has been active since May 2004.

Brad and Audralee: You've been working toward this for a long time. You've been sweating, worrying, waiting and no doubt you've been wondering. You've done so well. The wine is heaven and I love it so much. Thank you for making such a beautiful wine.

Here we go, this is what it all comes down to:

Black Cloud Pinot Noir 2006

Pretty, clear light ruby in colour. On the nose, blackberry, Bing cherry, and lots of anise. Gorgeous scent, it should be made into a perfume. Ah, lovely. The palate: a mild, gentle Bing cherry and plum -- I'd even say quetsche plum -- old world plum, not new world, if you know the difference.

Gorgeous balance and a lot of finesse here -- this is not a wine that hits you over the head with its virtues. It seduces, it waits until you're vulnerable and then it strikes!

Let it breathe for a bit, and the anise comes out more, the flavours expand. You realize that the flavours were a bit elusive at first and now they're coming to you in full force. Ah, delicious.

Wonderful to sip, perfect with a light simple meal. I wouldn't go any heavier meat than roast chicken or pork. Seek this wine out, it will reward you!

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