Community Tasting Note

amateurwino wrote:

Friday, May 23, 2014 - From this wine I felt a strong, bitter green quality, especially on the palate, but detectable on the nose as well. I don't get green on pinot noir very often, so I'm not sure of whether it is simply under ripeness but the pyrazine quality on this wine is not cab-like bell pepper. It is more akin, to me, to the green peppercorn quality you get on carmenere, which can be quite off-putting to me. This is jumping regions, but it doesn't strike me as the same green I have gotten in underripe California pinots (a la Wind Gap) from time to time.

This is not undrinkable to me, but the green definitely distracts and mildly detracts from the experience; at this point, does not taste like the same taint as in 2004 burgundies. There is oak on this wine that masks the green qualities too, so it's a bit of a weird-tasting wine at this point. Interestingly, glasses of this left out for 24 hours showed a dissipation of the strident peppercorn quality so perhaps there is hope this wine will outgrow its herbal qualities?

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