WTN: A Tasmanian PN with possible smoke taint?

Ninth Island Pinot Noir 2008 - Tasmania

15,42€; 13,5% abv; 6,6 g/l acidity; 5 g/l RS. It has quite pleasant cool-climate aromas of vivid red fruit, but also, strangely, some seaweed, smoke, vanilla and tar despite not seeing any oak! It has a pleasant level of acidity and is pleasantly light and bright. Crunchy finish. I thought the palate was much more pleasant than the scent. Not great but not something to spit out either. But how does an unoaked PN taste smell so oaky? Chips? I had a better impression of this producer...

Nayan Gowda on another forum suggested that smoke taint might also be the cause of such aromas. I had never before heard of such taint, but apparently parts of Australia in '08 suffered from bad fires. Anyone had a case where smoke had obviously tainted wine?

Otto,

Do you have any idea just how long this wine was left on it's lees? I know that (to me) wines that see appreciable (months) on their lees smell smoky. For a brief insight, check this link. viewtopic.php?f=3&t=8680&p=68996&hilit=+Conterno#p68996


BTW, it is good to see that you do still occasionally post with us.

Bob, I couldn't find any mention of it spending a long time on lees. I have sometimes confused lees for oak (IIRC I once posted about a Muscadet like that) but I don't remember seeing that in reds, though I guess it is very possible.

BTW, I haven't disappeared anywhere, Bob! And I have posted notes on everything (minus a couple beers) that has passed my lips. And I might correct that about the beers soon as I have had some really lovely ones recently.

[David M. Bueker]

Do post about the beers Otto. I know that Keith sometimes posts beer notes, and while they have not generated much discussion yet if we get a bit of momentum (perhaps do a beer focus instead of wine focus one month) that could take off as well.

Ninth Island Pinot Noir 2008 - Tasmania

15,42€; 13,5% abv; 6,6 g/l acidity; 5 g/l RS. It has quite pleasant cool-climate aromas of vivid red fruit, but also, strangely, some seaweed, smoke, vanilla and tar despite not seeing any oak! It has a pleasant level of acidity and is pleasantly light and bright. Crunchy finish. I thought the palate was much more pleasant than the scent. Not great but not something to spit out either. But how does an unoaked PN taste smell so oaky? Chips? I had a better impression of this producer...

Nayan Gowda on another forum suggested that smoke taint might also be the cause of such aromas. I had never before heard of such taint, but apparently parts of Australia in '08 suffered from bad fires. Anyone had a case where smoke had obviously tainted wine?

Owen Roe, an operation in Oregon, makes a Syrah "Ex Umbris" from a vineyard that had partially burnt. I had a bottle of the first vintage and there was a most decided smoky taste to the wine, though not so much as to convince me that it didn't arise from the character of the Syrah itself.

Mark Lipton

I wouldn't be surprised if 9th Island sees a few oak chips. Don't think there were any fires of a significant nature in Tasmania in 2008.
cheers,
Graeme