The most elusive, easy to find New Zealand Pinot Noir in NY’s Capital District. I knew nothing about it, other than an empty rack that was all that remained of this wine in three out of the four wine stores I frequent. It’s also $18, which is a lot for a New Zealand Pinot in a casual sense. Perhaps that’s why I have been putting off trying it for a few months, despite really wanting to.
I thought September 11th was a perfect day to purchase the Mud House—an ode to the murderous cave dwellers who seem to thrive in earthen abodes. There is probably not a Riedel stem to be found, but I would bet this wine would still be tasty served in a discarded mortar shell or sun-hardened, camel shit pot.
All venting aside, yesterday was about somber reflection; my thoughts were with my old neighbors who lost their husband/father on the 101st floor of the north tower that day. Never forgetting is our number one priority.
Prickles the mouth—opens with a pleasing effervescence that quelled minimally as the hours passed. A Pinot with a sweet climax built on ripe, red fruit from the bottom up. The nose was curiously light but blessed with aromas of perfectly ripened strawberries, raspberries, mocha, and most notably (in a pleasing sense), hazelnut.
Mud House’s Central Otago is a sourced from a single estate vineyard (a treat for a Pinot Noir at this price), and is one of the most easygoing, un-grumpy, seemingly cooperative Pinots I’ve come across. By nature it is not an overcomplicated expression of this grape, nor would it benefit from over-thought or analysis.
Yogurt. While overused on my part when describing Oregon Pinot Noir, there is an uncanny post-swallow flavor/texture likeness. Perhaps the result of a velvety mouthfeel and light-handed used of oak. Regardless, it’s delicious.