Penfolds Max’s Pinot Noir 2023 Review – A Subtle Finish to the Max’s Red Series
Penfolds Max’s Pinot Noir 2023 is a measured, food-ready expression that values structure over show. Oak and spice lead, fruit sits just behind, and there’s enough grip and warmth to keep things grounded. It’s not a sweet or fruity red—more composed than charming—but reliably balanced at the table and easy to enjoy on its own.
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Vintage: |
2023 |
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Region: |
Yarra Valley (VIC), Tasmania, Henty (VIC) |
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Varietal: |
Pinot Noir |
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ABV: |
13.5% |
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RRP: |
~$25–30 AUD |
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Format: |
750ml |
Appearance
Mid-ruby with a bright core and lighter edges. Legs are thin and fast, forming arches around the rim that hint at a lighter frame but a clean, defined body.
Aroma / Nose
Before swirling: spice backed by oak, the tone savoury and composed.
After swirling: fruit stays elusive, replaced by a gentle funk and deeper spice that add texture to the aroma rather than sweetness.
Palate / Taste
Opens with a light sweetness that quickly folds into balanced acidity and fine tannin grip through the gums. There’s a quiet stone-fruit note—like nectarine skin— on the finish, giving a subtle lift to the otherwise dry structure. It feels composed, measured, and distinctly Pinot in its restraint.
Finish
Dry and warm, lingering just long enough to leave a smooth impression without sourness or sharpness.
Food Pairing
Tasted first alongside cheeses and cured meats, then saved for dinner with a hearty roast, Penfolds Max’s Pinot Noir 2023 showed a calm adaptability—steady with salt, quietly expressive with fat, and rarely thrown off balance.
Edam softens the mouthfeel and draws out a creamier texture from the wine, keeping acidity in check while a faint oak note lingers.
Persian fetta holds its ground, rounding the sharper edges without diluting structure. The wine remains dry but poised.
Cottage cheese changes the tone entirely—acidity lifts and oak becomes more pronounced, adding a savoury edge.
Italian salami with garlic and fennel pushes the herbal spice forward; fennel dominates the pairing but brings an interesting aniseed echo through the finish.
Beef brisket proves the best companion, its richness met by the wine’s dryness and warmth. It holds firm beside the meat without any clash.
Roasted carrots heighten acidity slightly, while sweet potato brings the oak to the surface, softening the structure and mellowing the finish.
Overall, the wine pairs best with savoury, earthy, or subtly sweet foods—dishes that let its spice and oak remain present without overpowering the plate. It’s a flexible partner, not a demanding one.
ATC Verdict: Is It Worth the Splurge?
This is not a sweet or fruit-driven red. It’s steady, savoury, and built for the table. A reliable companion more than a revelation—a good choice, but not one you need to go out of your way for.
Would we drink it again? Yes, with food.
Would we cellar it? Not necessary.
Was it worth opening? Absolutely—especially with lunch.
Measured and food-first—a Pinot that earns respect, not attention.
Editor’s Note
We wanted to complete the circle with the last of the Max’s reds, tasting the Pinot over lunch after earlier reviews of the Max’s Shiraz, Max’s Shiraz Cabernet, and Max’s Cabernet Sauvignon—still our preferred of the range. Each found its own balance between structure and generosity: the Shiraz Cabernet the most expressive, the Shiraz the most restrained, the Cabernet the most complete.
This Pinot rounds out the series with measured grace—less power, more poise, and a gentle reminder that the collection was always built on balance.
–Adrian – Editor at All That Is Cool
Please drink responsibly.
All alcohol reviews on All That Is Cool are intended for audiences aged 18+. We support mindful, moderate consumption and only feature bottles we’ve personally tasted and evaluated.
