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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 31 notes) - hiding notes with no text | | | Tasted by cannym on 12/23/2022 & rated 92 points: Thought this was going to be another failure, top of cork very crumbly again. But a bit at the bottom had stayed flexible and effective. And how it showed. Lovely bright light ruby colour. Clean and lively fruits, raspberry, cherry and cranberry. Some earthy root vegetables. Bit of slight smokiness. And that classic NZ PN. Plenty acidity, medium plus length. So, a good bottle still drinking very well. Hope they're using screw caps nowadays, so much potentially lovely wine ruined by poor quality corks back then. (373 views) | | | Tasted by cannym on 12/17/2022: Not rated as very poor cork, quite a lot of browning. However, drinkable if a little medicinal. Plenty dark fruit and earthiness too. (372 views) | | | Tasted by cannym on 3/19/2022 & rated 91 points: Deep ruby, some browning. Nose quite reticent but plenty in the mouth, dark cherries, some black fruits, some warm spices, bit of wood smoke. Earthy beetroot too. Velvety. Decent acidity. Medium plus length. And that NZ slightly sweet, slightly savoury Pinot taste. And the cork was pretty poor, broke and crumbled but just held it all in sufficiently. But very enjoyable. (680 views) | | | Tasted by Brook23 on 5/1/2017 & rated 95 points: Gorgeous black cherry and plum aromas and a savoury bouquet. Dark fruits on the palate with herbal notes evidence of mellowed oak sweet edge with balancing acidity 9 (2146 views) | | | Tasted by honest bob on 10/25/2016 flawed bottle: From 75cl, cork disintegrated into dust on opening, never experienced anything quite like it, quite dramatic. The wine was in surprisingly good shape, with bright acidity and lush fruit in excellent balance, but the stunning aromatics of previous bottles didn't show. My last bottle, alas. (2549 views) | | | Tasted by fcxj on 9/16/2016 & rated 84 points: Just always that sweet or bad storage? Smelled like an exotic Pinot, but tasted like an Amarone! (2474 views) | | | Tasted by Robbiebobbie on 6/25/2016 flawed bottle: Ok so I had to open a second bottle to be sure. Had one a couple of weeks ago that I could not drink. Very disappointing. Grape juice with some alcohol. Weak and tasteless. Scared that the alcohol is not safe. Not corked or flawed lake anything I have ever tasted. All I can think of is that they could be cooked or even counterfeit. I won't drink this bottle. Have one more, what a waste of money. (2591 views) | | | Tasted by honest bob on 12/13/2015 & rated 91 points: From 75cl, perfect cork. Gorgeous black-cherry NZ PN with explosive spicy aromatics. If tasted blind: Grand Cru Côtes de Nuits - at a fifth of the price? Ready now, but no rush. 91P (2970 views) | | | Tasted by gbgpatrik on 12/26/2014 & rated 93 points: One of the best NZ pinot noirs I have ever had! Mature, well integrated wine with Strawberries and herbs! Long taste in the mouth! (2802 views) | | | Tasted by honest bob on 12/19/2014 & rated 94 points: From 75cl, perfect cork. Opened 30 minutes but not decanted. A touch better even than the bottle recorded in my TN of 20.12.2012, this gloriously mature PN radiates sweet dark fruit/dense soy sauce/smoke/juniper berry varietal character with resonant acidic balance and fabulous length. If only I could afford Burgundy of this quality... but I can't, so I'm very happy to drink this instead, at about 7% of the price. 94P (2264 views) | | | Tasted by honest bob on 11/7/2014 & rated 89 points: From 75cl, perfect cork, opened but not decanted 1 hour before serving. As ever, the stunning perfume – just as previously recorded – is the best bit. The entry is intensely inky, with ripest red fruit, soy, balsamic depth. But there is a slightly fading, aged veil over the mid-palate which (together with the fading, orange-inflected colour) indicates that this bottle, at least, is past its peak drinking point. All the same, this is still, just, a 89/(90)-pointer. (2155 views) | | | Tasted by gbgpatrik on 9/13/2014 & rated 92 points: Very nice wine! Cork broke but I managed to get it out without problems anyway. Ruby red with a fantastic nose of Strawberries and hints of vanilla. In the mouth same feeling bit Strawberries evenemang more present. Lacks some acidity to really pair with food that demands some recistance. Had it with Confit de Canard and it was ok. Much better after dinner. i had the 2006 some years back but i recon this vintage far better. Glad to have more bit the next bottles I will have without food! (2420 views) | | | Tasted by honest bob on 1/12/2014 & rated 91 points: From 75cl, perfect cork. Finest PN, or do I dare say Spätburgunder? There is a herbal, rustic note to the mid-palate which reminds me of the best German SBs I have yet tasted. Superbly aromatic; beef consommé, vibrantly acidic PN cornupcopia, but not as sweet as I remember from previous bottles. Full mature now, good for another 2-3 years. 91P (2254 views) | | | Tasted by honest bob on 9/22/2013 & rated 92 points: From 75cl, perfect cork. Unchanged since my TN of 20.12.2012 ("freshly-licked beads of sweat" —that's exactly right) except for an additional liquorice element on the mid-palate, which slightly takes the shine and resonance off the end. Outstanding now, 4-5 years in hand. 92P (1795 views) | | | Tasted by Pavan on 3/31/2013 & rated 91 points: Packed with dark/blue fruit and almost overly perfumed. Would probably benefit from 1-2 hour decanting (2021 views) | | | Tasted by honest bob on 12/20/2012 & rated 93 points: From 75cl, perfect cork. Decanted 90 minutes. Four months on from my previous bottle, this has opened up into a magnificent brooding dark beauty of a New World PN. Immense, exuberant scent, ripe, dark cherry with a lifted - even sharp - spicy edge: soy sauce, balsamic depth. Immensely concentrated, luscious, focussed ripe black cherry entry; velvet palate with laser-beam balancing acidity and sexy, salty freshly-licked beads of sweat; very long, resonant finish. The primary sweetness has now resolved beautifully - from now on this wine is all about pure, serious, hedonistic pleasure. No hurry. Amazing value for 28 EUR retail. 93P (2154 views) | | | Tasted by honest bob on 8/2/2012 & rated 89 points: From 75cl, perfect cork closure. Boy, this is sweet. As ever with Schubert Block B, the best part is the luxury super-ripe berry scent. Once on to the palate, however, everything is XXXL and bulging. Whether the bulges are lean muscle or steriod-induced I can't really tell at this stage of development: the fruit impression isn't pure, the sweetness is overwhelming, the acid stream onto the finish is impressive but a bit confected. Either this will be magnificent in 3-5 years time or it will fall apart. As I went long on this wine, I hope the former option wins out... If drinking now, I recommend decanting 2 hours in advance. 89P(?) (2293 views) | | | Tasted by Thim Engel on 6/21/2012 & rated 93 points: Medium red colour intensity; plenty 'curtains' on the sides of the glass. Fantastic bouquet with flowers and fragrances. First impression when tasting is lovely, rich pinot with melon and almost sweetness which during the 1.5 hours it took us to empty the bottle grew to ever more intense fragrances and turned out as a very powerful wine indeed. Certainly look forward the the next 11 bottles in stock! (1901 views) | | | Tasted by honest bob on 2/11/2012 & rated 89 points: From 75cl, perfect cork again. Not a lot to add to my long TN of 20.03.2011, so just the salient points here: perfume most explosive at 11C cellar temperature; the texture has an interesting "squeaky" mouthfeel to it; there is more acid balance than I remember. Perhaps the rather monolithic soft-fuit sweetness will develop into something more complex and interesting with another year in the cellar. 89(+)P (1893 views) | | | Tasted by RobertWinesWeLove on 12/29/2011 & rated 91 points: Fantastiskt fin och stor druvtypisk doft. Lång smak med tydliga körsbär, maffig. Finns dock en liten alkoholbeska i eftersmaken men den borde försvinna med lagring. Borde var bäst om 1-3 år. (1883 views) | | | Tasted by johanalex on 11/18/2011 & rated 94 points: Ett underskönt vin som liksom mejslade ut sina dofter och smaker en efter en utan att skrika ut dem. Finstämt, delikat och mångfacetterat. Tyvärr tappade jag mina anteckningar om detta vin :-( (1942 views) | | | Tasted by Nene on 11/3/2011 & rated 91 points: Ljus helt tranparant granatröd färg.
Ljusa bär hallon lite skitighet parfym
bärig söt frukt slank med ett kryddigt avslut. (2077 views) | | | Tasted by honest bob on 3/20/2011 & rated 90 points: Perfect, exquisite cork. After some issues in the past, Schubert seems to have invested in closures: thank you (although if anyone at the winery ever reads this: a screw cap would be even better). Wonderful feminine perfume jumps out of bottle on opening at 12C, still present 3 hours later at room temperature: sweet raspberry, seriously ripe blackberry, perhaps loganberry. Not a cherry in sight. Palate is terribly sweet at this early stage of its career, but I'm sure this will settle down in 12-18 months time. As I remember from the 2004 vintage, the massive asset of this wine is its extraordinary, unreal perfume. The palate lacks true fruit definition and although there is a fair degree of balancing acidity, I miss depth, resonance or even a compensating tannic structure. Strawberry-raspberry-Xberry finish. This wine won the world pinot trophy at the Decanter awards 2010, which I guess I can understand on the strength of the scent, but for me it doesn't approach the quality of the Ocio PN 2007 from Cono Sur (which won the Decanter Chile trophy in 2009, but didn't go on to win the world trophy). It is, however slightly cheaper. 90P(+) (2090 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Schubert Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)North IslandHaving a cool factor is a great start.
When they were creating climate classifications for wine regions around the world, we weren’t exactly complaining that New Zealand’s was called ‘cool.’ Step out in the middle of the day on a classic Marlborough or Hawke’s Bay’s summer, and you may wonder if they got it right. The brightness is beautifully intense, and sunshine plentiful.
But stay about a little. Until nightfall. The shift from day to night isn’t just defined by light, but temperature too. It chills quickly. The South Pacific Ocean taking its deep breath over our two islands. For the grapes, this makes for more than a chilly night. Ripening is gradual, almost methodical. As each day edges the grape towards ripeness, each night captures its flavour.
This pattern creates one of the longest grape growing seasons on earth – and those unmistakable, remarkable zesty flavours, and fragrance that are the hallmark of our wines.

Sometimes the world really is your oyster.
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