Lovely as always when aged for a few years. Moderate ruby in the glass. Dark fruit is dominant on the nose coming out in forms of black cherry, plum, blackberry. Some blackcurrant leaf, turmeric and garam masala in the background with just a lick of sweet spices. The palate is rich with soft tannins, high acidty and a moderate alcohol. Goes down like a charm.
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Decanted an hour before. This definitely has the same qualities i usually look for in a burgundy-bottle. The ripe berries and oak are well balanced but there is a slight hint of too much green bitternes from start. After some time in the glass as well it faded. Day 2. A bit more jammy but the green bitterness is totally gone.
Worth 500 SEK (around 50 €)? Yes, a few times It's very enjoyable.
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Pinot Noir Zoom tasting. Tasted semi-blind. Drank in Grassl Cru. Appearance is cloudy, pale intensity, ruby colour with very thin garnet rim. Legs. Nose medium+ intensity, with aromas of Burgundian-like funk earth, rocky stony minerality, nicely ripe red cherries, red plum, hint of emerging sous bois, whole cluster stems mint. Developing. On the palate, dry, high acidity, medium alcohol, medium- tannins, medium body. Medium+ flavour intensity, with flavours of sweet ripe red cherries, red plum, integrated light toast oak, woody fresh sous bois earth, lots of rocky stony minerality, background of salty savoury meat. Long finish. Very good quality. Excellent Pinot Noir that hits the sweet spot for my palate style preference. Complex. More evolved than expected for a 2016 but thats the way it is with these wines.
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Beautiful use of partial whole cluster here, with the nose giving added weight to the delicate red fruit and bit of smoke from judicious oak. Nice gravelly/mineral quality, as well. It drinks equally lithe and delicate, gliding effortlessly across the palate with beautiful acidity and just a hint of spicy wood on the finish. A touch meaty and wild, as well.
To me, the hallmark of these wines are the absolute mastery of stems. Never so much that they dominate, but enough to add complexity and interest. This doesn't quite reach the heights or depth of the Sangreal that shook my world some when I had it last year, but it is absolutely delicious and a Burgundy lover's New World pinot expression.
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Really unusual and changes a lot in the glass. Not about powerful expressivity, but still dramatic and distinct. Super unfiltered, both literally and figuratively.
Started with pungent earthy tones (damp soil, strong nutty quality, maybe mushroom, salt/smoke- lots of stem influence but more complex than the usual one-note kind of "stemmy" vibe). All of that quickly relaxed and it showed the fruit and oak, somehow a combination of bright, tart wild strawberry and much darker, richer cherry cordial/chambord/cacao, with plenty of that nutty, smoky accent still peeking out, wildly complex. Solid medium-plus acidity and chalky tannins that only show up on the mineral-flecked finish. It's weird and not easily placed into a Pinot Noir style box. Hard to picture how it'll age besides "well". Could use a little more energy or lift, I guess, but not at all lacking in the complexity or balance departments.
Really loved it, a little expensive but I got it on sale for like $55 and don't regret it, though I'll also say that it was suddenly really weird and almost bad after briefly switching to a more extracted, sweeter wine (a 2013 Cotiere Thompson Vineyard Syrah) with black fruit etc...having a sip of that, then going back to the Farr made the Pinot smell and taste SUPER vegetal like cauliflower. After a while of nothing else it was back to normal. Do not drink this after any kind of ripe, fruity wine. Then again, my wife LOVED it, saying it was the perfect mix of cerebral and drinkable.
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Extremely distinctive right off the bat on nose: very vegetal, gamey, bright red fruit, some blackcurrant, spicy, mineral/chalky. Pale ruby appearance (some cloudiness, some browning on rim), medium alcohol, medium(+) acidity. Long finish - marmite (love or hate) - strong winemaking influence 50-60% new French oak 50-60% whole bunch
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Tasted blind. Lovely ripe, red fruit jumps from the nose, generously oaked with vanilla but well buffered by strong earthy notes and dood tannins. I guessed Bündner Herrschaft or Central Otago. Victoria it was. Lovely Pinot, 13.5% Alc, well balnced.
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Geelong, 13.5% It has a hazy appearance that I have experienced with most Aussie Pinot's from this region. Probably don't filter? But even so this does not explain it..... The hazy apperance is reflected on the palate - in a positive sense. I like that hazy flavour profile: earthy, tingly ... a kind of delicious haziness. Apart from which it is midway between a Burgundy and a stereotypical new world pinot - it displays ripe sweet fruit but very balanced and surprisingly complex already. Soft ripe fine tannin, mulberry fruit. Still young with just a hint of farmyard, which I'm sure will develop further.
After time in the glass this becomes more and more burgundian: fruit receding, acidity and tannin coming more to the fore.
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Pooley & By Farr New Releases (Prince Sydney, 40 Hansard Street): Hello stalks, no one could accuse these boys of not 'stick'ing to their Dujac inspired principles. The fruit is confected and candied in the red berry spectrum. The palate it is a reflection of the nose and, on this occasion, that isn't a good thing.
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7/30/2023 - GershWine Likes this wine:
Really nice wine w lamb
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11/14/2021 - grapenomad wrote: 92 Points
Lovely as always when aged for a few years. Moderate ruby in the glass. Dark fruit is dominant on the nose coming out in forms of black cherry, plum, blackberry. Some blackcurrant leaf, turmeric and garam masala in the background with just a lick of sweet spices. The palate is rich with soft tannins, high acidty and a moderate alcohol. Goes down like a charm.
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11/14/2021 - ThomasAgathon Likes this wine: 94 Points
93-95 TA
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10/2/2021 - Lnetzel Likes this wine:
Decanted an hour before.
This definitely has the same qualities i usually look for in a burgundy-bottle. The ripe berries and oak are well balanced but there is a slight hint of too much green bitternes from start. After some time in the glass as well it faded.
Day 2. A bit more jammy but the green bitterness is totally gone.
Worth 500 SEK (around 50 €)? Yes, a few times It's very enjoyable.
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5/31/2021 - Derek Darth Taster Likes this wine: 93 Points
Pinot Noir Zoom tasting. Tasted semi-blind. Drank in Grassl Cru.
Appearance is cloudy, pale intensity, ruby colour with very thin garnet rim. Legs.
Nose medium+ intensity, with aromas of Burgundian-like funk earth, rocky stony minerality, nicely ripe red cherries, red plum, hint of emerging sous bois, whole cluster stems mint. Developing.
On the palate, dry, high acidity, medium alcohol, medium- tannins, medium body. Medium+ flavour intensity, with flavours of sweet ripe red cherries, red plum, integrated light toast oak, woody fresh sous bois earth, lots of rocky stony minerality, background of salty savoury meat. Long finish.
Very good quality. Excellent Pinot Noir that hits the sweet spot for my palate style preference. Complex. More evolved than expected for a 2016 but thats the way it is with these wines.
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5/22/2021 - Rixon Likes this wine: 91 Points
Samma noter. Men höjt betyg.
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3/4/2021 - Dinch Likes this wine: 96 Points
great nose, red fruit, hint of pork broth, mushroom, backed with nice acidity and powdery tannin. Will save 1 more bottle for next 1-2 year
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11/7/2020 - Bob Bimon wrote: 94 Points
Bra dag 1. Fantastiskt dag 2 och 3 vilket är det vi betygsätter. Vi åt chark till.
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10/11/2020 - blackbrownbeige Likes this wine: 91 Points
Beautiful use of partial whole cluster here, with the nose giving added weight to the delicate red fruit and bit of smoke from judicious oak. Nice gravelly/mineral quality, as well. It drinks equally lithe and delicate, gliding effortlessly across the palate with beautiful acidity and just a hint of spicy wood on the finish. A touch meaty and wild, as well.
To me, the hallmark of these wines are the absolute mastery of stems. Never so much that they dominate, but enough to add complexity and interest. This doesn't quite reach the heights or depth of the Sangreal that shook my world some when I had it last year, but it is absolutely delicious and a Burgundy lover's New World pinot expression.
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9/24/2020 - sid_loves_wine Likes this wine: 94 Points
Really unusual and changes a lot in the glass. Not about powerful expressivity, but still dramatic and distinct. Super unfiltered, both literally and figuratively.
Started with pungent earthy tones (damp soil, strong nutty quality, maybe mushroom, salt/smoke- lots of stem influence but more complex than the usual one-note kind of "stemmy" vibe). All of that quickly relaxed and it showed the fruit and oak, somehow a combination of bright, tart wild strawberry and much darker, richer cherry cordial/chambord/cacao, with plenty of that nutty, smoky accent still peeking out, wildly complex. Solid medium-plus acidity and chalky tannins that only show up on the mineral-flecked finish. It's weird and not easily placed into a Pinot Noir style box. Hard to picture how it'll age besides "well". Could use a little more energy or lift, I guess, but not at all lacking in the complexity or balance departments.
Really loved it, a little expensive but I got it on sale for like $55 and don't regret it, though I'll also say that it was suddenly really weird and almost bad after briefly switching to a more extracted, sweeter wine (a 2013 Cotiere Thompson Vineyard Syrah) with black fruit etc...having a sip of that, then going back to the Farr made the Pinot smell and taste SUPER vegetal like cauliflower. After a while of nothing else it was back to normal. Do not drink this after any kind of ripe, fruity wine. Then again, my wife LOVED it, saying it was the perfect mix of cerebral and drinkable.
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5/5/2020 - hhcave wrote: 92 Points
Extremely distinctive right off the bat on nose: very vegetal, gamey, bright red fruit, some blackcurrant, spicy, mineral/chalky. Pale ruby appearance (some cloudiness, some browning on rim), medium alcohol, medium(+) acidity. Long finish - marmite (love or hate) - strong winemaking influence
50-60% new French oak
50-60% whole bunch
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4/18/2020 - Collector1855 wrote: 92 Points
Tasted blind. Lovely ripe, red fruit jumps from the nose, generously oaked with vanilla but well buffered by strong earthy notes and dood tannins. I guessed Bündner Herrschaft or Central Otago. Victoria it was. Lovely Pinot, 13.5% Alc, well balnced.
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1/22/2020 - Philip67 Likes this wine: 92 Points
Geelong, 13.5%
It has a hazy appearance that I have experienced with most Aussie Pinot's from this region. Probably don't filter? But even so this does not explain it..... The hazy apperance is reflected on the palate - in a positive sense. I like that hazy flavour profile: earthy, tingly ... a kind of delicious haziness.
Apart from which it is midway between a Burgundy and a stereotypical new world pinot - it displays ripe sweet fruit but very balanced and surprisingly complex already. Soft ripe fine tannin, mulberry fruit. Still young with just a hint of farmyard, which I'm sure will develop further.
After time in the glass this becomes more and more burgundian: fruit receding, acidity and tannin coming more to the fore.
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11/17/2019 - Rixon Likes this wine: 90 Points
Röda bär och imponerande tannin- och syrastruktur. Ett par timmars kontakt med luft gör susen. Utmärkt pairing till bouef bourguignon.
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5/24/2019 - SlimShaney wrote: 90 Points
Barnyard candy
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1/10/2019 - SlimShaney Likes this wine: 90 Points
Great review from DenisLim below he really nails it.
I must say that I had Carr's Sangreal pinot previously and loved it so whilst this was ok it didn't meet my high hopes.
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11/25/2018 - vinhonotte Likes this wine: 90 Points
Pinot Palooza Singapore 2018 (Theatreworks, Mohd Sultan Road): pale ruby; pronounced nose of lavender and squid ink, acidic, tannic, fairly intense, of cherry, plum, grass, and earth
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9/1/2018 - chatters wrote:
Pooley & By Farr New Releases (Prince Sydney, 40 Hansard Street): Hello stalks, no one could accuse these boys of not 'stick'ing to their Dujac inspired principles. The fruit is confected and candied in the red berry spectrum. The palate it is a reflection of the nose and, on this occasion, that isn't a good thing.
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