Balancing Act ‘Resveratrol Enhanced’ Pinot Noir 2013
In a similar vein, there has been considerable research on the antioxidant properties of Resveratrol, a polyphenol that is naturally found in grape skins and seeds. It has been shown that Resveratrol reduces degeneration in the human body and studies suggest that wines high in the compound will be beneficial for health. A Sydney-based GP, Dr Philip Norrie, who is also a medical and wine historian, has developed and patented a process to enhance the levels of Resveratrol in wine, and he has created his own wine brand with these wines. Southern Wines, a Central Otago wine distribution company has become the sole New Zealand licensee for ‘Resveratrol Enhanced Wine’ and released two wines, made by Alan McCorkindale, under the ‘Balancing Act’ brand onto the domestic market last year. (Click here to see my review.) The wines have approximately 75 mg of Resveratrol per bottle compared to the usual 1-2 mg in most other wines.
The subject of Resveratrol appears very promising, and it would be interesting for the New Zealand industry to investigate and support this, and indeed other avenues of producing wines that are suited to the requirements of today’s modern world, making the country truly innovative in this regard, as well as in issues such as sustainability and respect for the environment, for which New Zealand is already recognised.
Here, I review the new release Balancing Act ‘Resveratrol Enhanced’ Central Otago Pinot Noir 2013. www.southernwines.co.nz
FEATURED WINES IN THIS REVIEW
Balancing Act ‘REW’ Central Otago Pinot Noir 2013Pinot Noir from New Zealand - OtagoReview Date : 18-Sep-2014Dark, deep ruby-red colour with youthful purple hues, a little lighter on rim. The nose is fresh with tightly bound and concentrated aromas of dark red cherry fruit with interwoven nuances of minerals, herbs and stalky elements and dusty oak notes. Medium-full bodied, firmly concentrated flavours of black berry and dark red cherry fruit form an amalgam with dark herbs and mineral notes. The oaking is well-balanced, lending a little dusty layering. The mouthfeel features a firm, grainy line and dry textures, with the extract and acidity providing drive, carrying the wine to a moderately long, firm and dry finish. This is a concentrated and firm, black and red cherry fruited Pinot Noir with plenty of structure. Seve with roasted red meats and casseroles over the next 4-5+ years. Pinot Noir fruit from 5 sites in the Alexandra Basin fermented to 13.5% alc., 60% of the wine aged 9 months in 5% new oak, the remaining 40% having equivalence of 15% new oak with stave contact. Resveratrol enhanced to 75 mg per bottle. Winemaker: Alan McCorkindale. 16.5+/20 Sep 2014 RRP $24.95