Penfolds Max’s Pinot Noir 2023 Review: A Subtle Finish to the Max’s Red Series
Penfolds Max’s Pinot Noir 2023 leans toward restraint rather than immediate charm. Savoury notes and barrel influence shape the profile early, while fruit plays a quieter role. There is enough grip and warmth to keep it grounded, making it more composed than expressive, but still easy to return to at the table.
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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 quick, arching around the rim and pointing to a lighter, cleanly defined frame.
Aroma / Nose
Before swirling, the nose leans savoury, with spice and a subtle sense of barrel warmth setting the tone. With air, fruit remains in the background. A gentle funk and deeper spice bring texture and complexity, keeping the profile dry rather than sweet.
Palate / Taste
A brief hint of sweetness opens the palate before giving way to balanced acidity and a fine tannic grip across the gums. The structure carries through the mid-palate, keeping everything controlled. There is a subtle lift on the finish, something close to nectarine skin, which adds freshness without shifting the wine into fruit-driven territory.
Finish
Dry and gently warming, with a smooth fade that leaves structure lingering rather than flavour pushing forward.
Food Pairing
Tasted first alongside cheeses and cured meats, then with a hearty roast at dinner, Penfolds Max’s Pinot Noir 2023 proved steady rather than reactive. It adjusts, but rarely transforms.
Edam softens the texture and brings out a creamier feel, keeping acidity in check while a faint oak note lingers.
Persian fetta rounds the sharper edges without stripping the wine of its shape. It stays dry, but more relaxed.
Cottage cheese shifts the balance, lifting acidity and making the oak more noticeable, adding a savoury edge.
Italian salami with garlic and fennel pushes the herbal spice forward. Fennel leads, with a light aniseed echo through the finish.
Beef brisket is the most natural pairing. The richness meets the wine’s dryness and warmth, allowing it to hold its position without clash.
Roasted carrots lift acidity slightly, while sweet potato brings the oak forward and softens the overall feel.
This works best with savoury, earthy, or gently sweet dishes. It supports the plate rather than competing with it.
ATC Verdict: Is It Worth the Splurge?
It doesn’t quite earn the splurge, but it remains easy to enjoy. The balance is there, and it performs reliably with food, yet it never fully opens into something memorable. This feels more like a dependable table wine than a bottle you would seek out again.
Measured and food-first, a Pinot that holds its place but doesn’t demand attention.
Editor’s Note
We wanted to complete the circle with the last of the Max’s reds, tasting the Pinot over lunch after spending time with the Max’s Shiraz and the Max’s Shiraz Cabernet. The Max’s Cabernet Sauvignon still stands as our favourite of the range, the most complete across structure and fruit.
Each wine settled into its own position. The Shiraz Cabernet felt the most expressive, the Shiraz the most restrained, and the Cabernet the most complete.
This Pinot rounds out the series with a lighter touch. Less weight, more restraint, and a clear focus on balance across the range.
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.
