Grosset Pinot Noir 2005
The 2005 Grosset Pinot Noir has taken some time to come around, showing restraint and a firm tight structure as well as a greater depth of flavour than in most vintages. There are now some violet and cherry fragrances, bright black cherry and ripe black plum flavours with an appealing savoury edge. It is tight, well-structured and has some gentle tannin firmness at present with fine, racy acidity to finish. This has silky smooth, even luxuriant texture with some mid-palate plumpness and vibrance. At present, it is finely balanced between youthful appeal and restraint that will enable it to age gracefully. Expect it to improve in the short term and cellar with confidence for at least five years. The approach to making the Grosset Pinot Noir remains unchanged; manual foot plunging in tiny fermenters followed by pressing into French oak barriques where the wine stays, without racking, for twelve months.
Reviews
James Halliday  ‘Australian Wine Companion’ 2008 Edition
Outstanding clarity and hue; the usual spotless bouquet of plum, cherry and spice; flawless structure and balance, the flavours tracking the bouquet. Unfairly lives in the shadow of the Rieslings, when the wine is, if anything, better. Drink to 2015. 96 points
Nick Bulleid ‘Gourmet Traveller WINE’ Perfect Tens  February/March 2008
Celebrating a decade of Gourmet Traveller WINE, five tasting panellists chose 10 of Australia’s top style wines
Grosset’s 2005 Adelaide Hills appealed to Otton (Sophie Otton), in particular: “ Wild berries in the perfume. Cheery flavours with a firm, well-structured palate.” I found the wine softer and the tannins silky, but still thought the structure worked well and loved the plum and beetroot overtones and well-handled oak. It’s vibrant and youthful and, while approachable, will be so much better in a couple of years.
Huon Hooke ‘The Sydney Morning Herald’ Good Weekend Magazine June 2007
Dark plum, brandied cherry, a lick of oak, and the palate is deep and powerful with lush fruit and supple, fleshy texture. It lingers on and copes beautifully with duck confit. Lesser pinots fade when you drink them with hearty food, but this one rises to the occasion. If you think $60 is a lot, well, you’ll need to spend a lot more to find a Burgundy that holds a candle to the Grosset.
