Petit Verdot Reserve
2011
Pirramimma was founded by Alexander Campbell Johnston in 1892 and has been owned and operated by the Johnston family ever since. The Johnston family arrived in South Australia in 1839 and in 1892 Alexander, the tenth of thirteen children, purchased 97 hectares of rich farmland southeast of the then fledgling village of McLaren Vale. He named his land Pirramimma, an Aboriginal phrase meaning "the moon and the stars." The vineyard soils vary from sandy, on the rise, to rich dark loam on the flat....
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This resilient grape relished the warm 2011 vintage, producing a broad spectrum of excellent flavours. We selected fruit from the “Siberia” and “Katunga” vineyards, and was matured in French and American oak.
Researched for eleven years before the release of the first vintage in 1994, the Pirramimma Petit Verdot vineyard was the first and is now the largest in Australia. Pirramimma Petit Verdot has won 28 show medals and has the enviable reputation of being the best Petit Verdot in Australia.
Swiss wine critic René Gabriel asks: “Is there any better Petit Verdot in the world?”
The wine has a lifted bouquet of Kirsch cherries, violets, red plum and cedar/vanilla oak. With the concentrated palate exhibiting spicy red currant, pomegranate, musk and tangy morello cherry, complemented by hints of vanilla bean. The firm textured tannins, subtle oak and savoury varietal flavours are beautifully integrated in a long sustained finish.
Pirramimma was among the first to plant petit verdot in SA, and was the first to win a gold medal at the Adelaide Wine Show. This came from five vineyards, and was matured for 28 months in French and American oak. It really is a seductive wine, the maritime climate of McLaren Vale warm enough to soften the hard impact petit verdot can evoke in cooler climates when presented unblended.
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Dense crimson-purple; Pirramimma has some of the oldest petit verdot plantings in Aus, if not the oldest. This has relaxed power, with layer upon layer of dark berry fruits interleaved with ripe tannins, oak a minor player. Has time on its side, but no issue if enjoyed now rather than later.
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Richly fruited and instantly appealing, the wine shows dark berry, vanilla, smoked game, bay leaf and cedar notes on the nose, leading to a wonderfully flavoursome palate that's succulent and fleshy. It's mouthfilling and delectable.
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Aromas show an assortment of dark fruit characters, with blackcurrant, blueberry and blood plum involved, toasty oak making its presence felt as well. The palate offers more berry flavours, but also some notes of dried currant, cherry liqueur and licorice. Dusty tannin stamps its authority on the finish.
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Petit verdot, typically a supporting grape in Bordeaux blends, produces dark, jammy reds. Pirramimma always does a splendid job with this variety. This one’s intense, with big cherry, chocolate and coffee flavours that might put you in mind of something from Starbucks. Great acid lift on the juicy finish. Grilled rib-eye or barbecued ribs would work nicely.
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Back on track and shining in what is a fine vintage the 2012 PV is as rich and showy as they come. The nose is an exotic mix of chocolate, vanilla, liquorice and black cherry jam flecked with savoury dried herbs. The plate is soft the fruit is black, warm and sweet with dense fine grained tannin that persists well into the back of the palate. You can drink this now with your favourite steak or cellar it five to eight years.
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Pirramimma has created a loyal following for its single variety petit verdot and it is easy to see why. This shows generous depth, with dark plum and macerated blackberry that is layered with dried violets, graphite, and a litany of spices. There's just enough freshness to balance the evident fruit ripeness here, with structured, fine grained tannins that are well managed and will support careful cellaring for another 4-5 years. Very good length.
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A rich, dense petit verdot with some notable tannic presence...Chock-full of flavour and absorbing the notable degree of alcohol with ease. The absence of sweet oak pleasantly allows for greater fruit expression. Very good length.
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