PnP. Notes of earth, mushroom, rose petal, and cranberry. Light and singular, subtle tannins, good acidity, with a short finish. If you prefer plush, fruit-front wines then I would pass on this one. For me, a pleasant wine but somewhat low on substance.
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Juicy blackberries, blueberries and the sweet aroma of homemade strawberry jam, intermingled with more savoury suggestions of black olives, cedar and a hint of lavender. While it is ready to drink now it could be even better in a couple more years. If you do drink now let it breathe for at least an hour before enjoying.
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Initial earthy tones on the first day. Day two, richness and concentration of blackberry and black-cherry. Light tannins envelop the finish. Very young, could do with a couple more years in the cellar.
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Deep ruby color. Medium-to-light bodied with medium-low tannins and medium acid. Was abysmal on initial night from a pop and pour. Very strong reduction aromas, thin, and fruitless apart from some very very tart cherries. Tried again on day 3 and picked up some blueberry aromas along with some unappealing stink (burnt rubber?). The blueberry fruit was also present on the palate along with sauerkraut. There were signs the sauerkraut was dissipating with some dark chalky fruit replacing it -- the final few sips were not bad. Score is based on day 3 performance.
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Quite a nice and powerful Pinot Noir. Pnp from this screw top. Notes are funky at first. Smells of loam, earth, and cat pee. Slowly opens up to dark berries, dark chocolate, and loads of wood. The wood dominates the notes. Quite powerful, once you get past the loamy smells. Quite nice. But expected better from a JS 95 pt (whose generous ratings are increasingly getting irrelevant) and WA 91 pt wine. I wish the wine was more refined (even at the cost of being less powerful) in lines of a Burgundian Pinot.
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After trying the Greywacke SB I decided to also try the PN. I liked the SB more. I was expecting a lighter, more nuanced, and more floral PN based on previous PN from NZ I have tried. While not as dark and bold as Cali PN, this was still dark, a little on the bold side, definite oak notes along with cherry and surprisingly plum notes. Smooth and easy to drink but nothing specially noteworthy.
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A lovely light ruby color which shows some age beyond its years. A beautiful aroma of earth and blackberry that is wonderfully inviting, though a hint of wet pavement also surfaces. Found the complexity a little lacking, while not bad, expected more based off the flavorful nose.
Medium tannins, medium acidity. Overall a nice wine.
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second day tasting. Medium(+) ruby, slow tears @13.%% abv. New World PN aromas of baked cherry, strawberry, cola gum and distinct savory or earth notes. Dry, medium(+)-high acidity, medium tannin, medium(+) alcohol and medium body. Palate suffered bit compared to last nights memories: sour cherry, leathery notes, kirsch. Elegant, balanced and hedonistic. Tension between fruit, acidity and tannins is well played out in good length finish.
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Dense et pas mal extrait. Beaucoup de fraises et un peu de poivre avec du cuir. La finale est assez longue mais on sent un peu de chauffe. Musclé et cosré, un peu une brute en ce moment, moins de buvabilité ici pour moi.
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Winebar [1 Rosé, 3 Whites, 8 Reds, & 7 *shared* bottles] from 01/24/20 (Vintage Wines Ltd., San Diego, CA): "All fruit was grown in Marlborough’s Southern Valleys (primarily hillside plantings), & principally sourced from the Yarrum Vyd situated on the Brancott / Ben Morven ridge. Typical of this sub- region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of P.N. clones, predominantly the Dijon clones 115, 777, & 667, with smaller parcels of UCD5 & AM 10/5. The grapes were hand-harvested & chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of which also had a % of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked, & filled to FR oak barriques (30% new). "Individual clones were aged separately in barrel for 18 mos, prior to blending in Sept. 13.5% ABV, 5.5 g/l T.A., & 3.63 pH; Bottled Nov 2017 & released Sept 2018;"
N: SMOKE slightly atop RIPE berries with notes of toast & minerals
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which transitions into a LONG, balanced finish with a tangy/SWTNESS to the dusty tannins. NEEDS through '21, I'm guessing, then drinking into '25? Nicely done. My EXC-/EXC. 95 pts & Suckling's (Stock) #33/Top 100 NZ Wines for '18, 94 Bob Campbell, 91 WA (Czerwinski), & 17+/20 Jancis Robinson (Jackson, 2/24/19). [This vendor's $26.95 is ≈$8 < wine-searcher's lowest!]
Note: Also tasted on 6/2 & 6/29/19.
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Wine is a nice crimson with a purplish tint to it, not fully bright, a little turbid.
On nose, wine is fairly aromatic and definitely comes across as new world pinot noir. Cherry, strawberry, anise come across predominantly.
On palate, wine is sound. Low tannin, medium acid, medium-low alcohol, medium length and clean finish. Palate consistent with nose, though the wine is more aromatic than it is flavorful. Tiny touch of oak at the end.
Overall a really good wine! Glad we are having it.
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Dark for a pinot. Nose is some smoke, leather and raspberry. Taste is fresh with nice acidity, minerals, dry tannins. Red berries of course. Very nice drinkability allthough the body is quite full and warm.
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Margot's. Gorgeous pinosity with dark fruit, shitake mushrooms and tons of complex spice and texture. Best showing of Greywacke pinot I've had, can only get better from here. Excellent.
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Pinotpalooza (Carriageworks, Redfern): Blackberry with a slight creamy underpin, sweet spice, very slight ash. Juicy, blackberry fruit, wonderful balance of slightly chalky textured but controlled tannins, fruit and acid. Long, alcohol warmth not intrusive. Good.
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Medium ruby colour. Pronounced nose with cherry, blueberries, dark plum, smoke and vanilla. Taste of cherry, blueberries, dark plum, smoke and oak with vanilla. Medium (+) long and dry finish. Medium acidity and tannins. Medium body with a medium (+) flavour. A very good PN that could benefit from a couple of years in the cellar, but not too long. Goes well with poultry, pork or mushrooms.
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Taste TOP Wines for July (San Diego Wine Co.): "All fruit was grown in Marlborough’s Southern Valleys (primarily hillside plantings), & principally sourced from the Yarrum Vyd situated on the Brancott / Ben Morven ridge. Typical of this sub- region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of P.N. clones, predominantly the Dijon clones 115, 777, & 667, with smaller parcels of UCD5 & AM 10/5. The grapes were hand-harvested & chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of which also had a % of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked, & filled to FR oak barriques (30% new). "Individual clones were aged separately in barrel for 18 mos, prior to blending in Sept." 13.5% ABV, 5.5 g/l T.A., & 3.63 pH; Bottled Nov 2017 & released Sept 2018;
N: Fragrantly RIPE straws (wild?) with some red rasps as well?
P: LM body; NICE, ALMOST swtish, mushroom tinged frt met by astringent pucker which somewhat resolves by the LONG, balanced, very, VERY slightly tangy finish with a bitter/swtness to the dusty tannins. Deserves/NEEDS through '20,then drinking for 3 yrs more. Nicely done! My EXC-/EXC; 95 pts & Suckling's (Stock) #33/Top 100 NZ Wines for '18, 94 Bob Campbell, & 91 WA (Czerwinski). [This vendor's $24.99 is $5 < wine-searcher's lowest!]
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Taste Wines from Australia, S. Africa, & New Zealand (+2 shared bottles) (San Diego Wine Co.): "All fruit was grown in Marlborough’s Southern Valleys (primarily hillside plantings), & principally sourced from the Yarrum Vyd situated on the Brancott / Ben Morven ridge. Typical of this sub- region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of P.N. clones, predominantly the Dijon clones 115, 777, & 667, with smaller parcels of UCD5 & AM 10/5. The grapes were hand-harvested & chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of which also had a % of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked, & filled to FR oak barriques (30% new). "Individual clones were aged separately in barrel for 18 mos, prior to blending in Sept." 13.5% ABV, 5.5 g/l T.A., & 3.63 pH; Bottled Nov 2017 & released Sept 2018;
N: Smoke slightly atop an init funk which evolves to a melange of forest floor & wild straws; Intensity lurking?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by some astringent pucker which ULT quite resolves by the end of the LONG, BALANCED finish with an enticing tangy/swtness to the FEW firming, dusty tannins. For now (IF one can disregard the brief mid-P structure) & through '23. My EXC-/EXC; 95 pts & Suckling's (Stock) #33/Top 100 NZ Wines for '18, 94 Bob Campbell, & 91 WA (Czerwinski). [This vendor's $24.99 is $5 < wine-searcher's lowest!]
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Nose was quite offputting for me, in a way I couldn’t quite place. Oak? Fermentation yeasts? Who knows.
However, it was much better on the palate than the nose, with decent grip, and some acidity to balance the fruit. I suspect it will last quite well.
Definitely the exception to the general view that PN is 70% on the nose. I enjoyed this one, but the Au Bon Climat just pipped it for the wine of the flight due to the lovely bouquet.
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Explore Pinot Noir - Presented by Toby Morrhall - The Wine Society - Glasgow (Glasgow): First thing that stood out was how dark this wine was for a Pinot Noir. On the nose, black and red fruits with quite a lot of minerality and freshness. Not balanced enough on the nose. But when it came to the palate, this wine totally delivered. It had a very balanced palate and good persistent finish. Other than the nose, this wine can stand with the greats of Burgundy IMO. Serious wine.
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Pinotpalooza (Carriageworks, Redfern): Biscuit, slightly stalky jubey black hued fruit, tightly tannic, young, spicy, finishes fruity and a little warm.
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11/20/2022 - MatLot Likes this wine: 89 Points
good value
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12/31/2021 - ppandian wrote: 89 Points
Taut, balanced, sharp on the palate and great to just sip.
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11/6/2021 - MatLot Likes this wine: 90 Points
nice rqp rebuy
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10/31/2021 - Mr. Brisket Likes this wine: 89 Points
PnP. Notes of earth, mushroom, rose petal, and cranberry. Light and singular, subtle tannins, good acidity, with a short finish. If you prefer plush, fruit-front wines then I would pass on this one. For me, a pleasant wine but somewhat low on substance.
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3/26/2021 - Eyeball Likes this wine: 92 Points
Juicy blackberries, blueberries and the sweet aroma of homemade strawberry jam, intermingled with more savoury suggestions of black olives, cedar and a hint of lavender. While it is ready to drink now it could be even better in a couple more years. If you do drink now let it breathe for at least an hour before enjoying.
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1/2/2021 - ppandian wrote: 89 Points
Really enjoyed the wine - very sharp and focused on the plate. Nice acid, minerality, and notes of cranberry and currents.
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12/25/2020 - Eyeball wrote: 86 Points
Initial earthy tones on the first day. Day two, richness and concentration of blackberry and black-cherry. Light tannins envelop the finish. Very young, could do with a couple more years in the cellar.
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12/20/2020 - MatLot wrote: 89 Points
better in day 2 need more time
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12/19/2020 - timothynbond Does not like this wine: 82 Points
Deep ruby color. Medium-to-light bodied with medium-low tannins and medium acid. Was abysmal on initial night from a pop and pour. Very strong reduction aromas, thin, and fruitless apart from some very very tart cherries. Tried again on day 3 and picked up some blueberry aromas along with some unappealing stink (burnt rubber?). The blueberry fruit was also present on the palate along with sauerkraut. There were signs the sauerkraut was dissipating with some dark chalky fruit replacing it -- the final few sips were not bad. Score is based on day 3 performance.
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11/14/2020 - colangmk wrote: 89 Points
Aroma: Earthy, Musty, Minerallic. Lots of Fruit and strong cola character.
Taste: decent sweetness to acidity. A little tart on the finish. Not overly tannic.
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6/29/2020 - MWapnick wrote: 92 Points
92. Need to buy another bottle of this red. Very fine but only had a brief taste.
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6/15/2020 - rahul_d_chatter@yahoo.com Likes this wine: 86 Points
Quite a nice and powerful Pinot Noir. Pnp from this screw top. Notes are funky at first. Smells of loam, earth, and cat pee. Slowly opens up to dark berries, dark chocolate, and loads of wood. The wood dominates the notes. Quite powerful, once you get past the loamy smells. Quite nice. But expected better from a JS 95 pt (whose generous ratings are increasingly getting irrelevant) and WA 91 pt wine. I wish the wine was more refined (even at the cost of being less powerful) in lines of a Burgundian Pinot.
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5/21/2020 - tedcholl Likes this wine: 87 Points
After trying the Greywacke SB I decided to also try the PN. I liked the SB more. I was expecting a lighter, more nuanced, and more floral PN based on previous PN from NZ I have tried. While not as dark and bold as Cali PN, this was still dark, a little on the bold side, definite oak notes along with cherry and surprisingly plum notes. Smooth and easy to drink but nothing specially noteworthy.
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5/6/2020 - TheWhitneyWineDown Likes this wine: 90 Points
A lovely light ruby color which shows some age beyond its years. A beautiful aroma of earth and blackberry that is wonderfully inviting, though a hint of wet pavement also surfaces. Found the complexity a little lacking, while not bad, expected more based off the flavorful nose.
Medium tannins, medium acidity. Overall a nice wine.
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3/29/2020 - Barolo Raymond Likes this wine: 90 Points
second day tasting. Medium(+) ruby, slow tears @13.%% abv. New World PN aromas of baked cherry, strawberry, cola gum and distinct savory or earth notes. Dry, medium(+)-high acidity, medium tannin, medium(+) alcohol and medium body. Palate suffered bit compared to last nights memories: sour cherry, leathery notes, kirsch. Elegant, balanced and hedonistic. Tension between fruit, acidity and tannins is well played out in good length finish.
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2/23/2020 - maxima wrote: 88 Points
Dense et pas mal extrait.
Beaucoup de fraises et un peu de poivre avec du cuir.
La finale est assez longue mais on sent un
peu de chauffe. Musclé et cosré, un peu une brute
en ce moment, moins de buvabilité ici pour moi.
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1/25/2020 - srh Likes this wine:
Winebar [1 Rosé, 3 Whites, 8 Reds, & 7 *shared* bottles] from 01/24/20 (Vintage Wines Ltd., San Diego, CA): "All fruit was grown in Marlborough’s Southern Valleys (primarily hillside plantings), & principally sourced from the Yarrum Vyd situated on the Brancott / Ben Morven ridge. Typical of this sub- region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of P.N. clones, predominantly the Dijon clones 115, 777, & 667, with smaller parcels of UCD5 & AM 10/5. The grapes were hand-harvested & chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of which also had a % of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked, & filled to FR oak barriques (30% new).
"Individual clones were aged separately in barrel for 18 mos, prior to blending in Sept. 13.5% ABV, 5.5 g/l T.A., & 3.63 pH; Bottled Nov 2017 & released Sept 2018;"
N: SMOKE slightly atop RIPE berries with notes of toast & minerals
P: Med, poss LM, body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which transitions into a LONG, balanced finish with a tangy/SWTNESS to the dusty tannins. NEEDS through '21, I'm guessing, then drinking into '25? Nicely done. My EXC-/EXC. 95 pts & Suckling's (Stock) #33/Top 100 NZ Wines for '18, 94 Bob Campbell, 91 WA (Czerwinski), & 17+/20 Jancis Robinson (Jackson, 2/24/19). [This vendor's $26.95 is ≈$8 < wine-searcher's lowest!]
Note: Also tasted on 6/2 & 6/29/19.
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1/25/2020 - tak4 Likes this wine: 88 Points
Popped (unscrewed) and decanted before tasting.
Wine is a nice crimson with a purplish tint to it, not fully bright, a little turbid.
On nose, wine is fairly aromatic and definitely comes across as new world pinot noir. Cherry, strawberry, anise come across predominantly.
On palate, wine is sound. Low tannin, medium acid, medium-low alcohol, medium length and clean finish. Palate consistent with nose, though the wine is more aromatic than it is flavorful. Tiny touch of oak at the end.
Overall a really good wine! Glad we are having it.
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12/31/2019 - marcellonegro wrote: 86 Points
Even more acidity and structure that 2017. Great wine that would age well
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12/23/2019 - JohnRMurdoch Likes this wine: 89 Points
Smokey, oaky and spicy with barbecue aftertaste. quite light.
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12/11/2019 - Ulveström Likes this wine: 89 Points
Dark for a pinot. Nose is some smoke, leather and raspberry. Taste is fresh with nice acidity, minerals, dry tannins. Red berries of course. Very nice drinkability allthough the body is quite full and warm.
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10/15/2019 - Neecies Likes this wine:
Margot's. Gorgeous pinosity with dark fruit, shitake mushrooms and tons of complex spice and texture. Best showing of Greywacke pinot I've had, can only get better from here. Excellent.
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10/12/2019 - chatters wrote:
Pinotpalooza (Carriageworks, Redfern): Blackberry with a slight creamy underpin, sweet spice, very slight ash. Juicy, blackberry fruit, wonderful balance of slightly chalky textured but controlled tannins, fruit and acid. Long, alcohol warmth not intrusive. Good.
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8/20/2019 - SuperSomm wrote:
Medium ruby colour. Pronounced nose with cherry, blueberries, dark plum, smoke and vanilla. Taste of cherry, blueberries, dark plum, smoke and oak with vanilla. Medium (+) long and dry finish. Medium acidity and tannins. Medium body with a medium (+) flavour. A very good PN that could benefit from a couple of years in the cellar, but not too long. Goes well with poultry, pork or mushrooms.
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6/29/2019 - srh Likes this wine:
Taste TOP Wines for July (San Diego Wine Co.): "All fruit was grown in Marlborough’s Southern Valleys (primarily hillside plantings), & principally sourced from the Yarrum Vyd situated on the Brancott / Ben Morven ridge. Typical of this sub- region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of P.N. clones, predominantly the Dijon clones 115, 777, & 667, with smaller parcels of UCD5 & AM 10/5. The grapes were hand-harvested & chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of which also had a % of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked, & filled to FR oak barriques (30% new).
"Individual clones were aged separately in barrel for 18 mos, prior to blending in Sept." 13.5% ABV, 5.5 g/l T.A., & 3.63 pH; Bottled Nov 2017 & released Sept 2018;
N: Fragrantly RIPE straws (wild?) with some red rasps as well?
P: LM body; NICE, ALMOST swtish, mushroom tinged frt met by astringent pucker which somewhat resolves by the LONG, balanced, very, VERY slightly tangy finish with a bitter/swtness to the dusty tannins. Deserves/NEEDS through '20,then drinking for 3 yrs more. Nicely done! My EXC-/EXC; 95 pts & Suckling's (Stock) #33/Top 100 NZ Wines for '18, 94 Bob Campbell, & 91 WA (Czerwinski). [This vendor's $24.99 is $5 < wine-searcher's lowest!]
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6/22/2019 - srh Likes this wine:
Taste Wines from Australia, S. Africa, & New Zealand (+2 shared bottles) (San Diego Wine Co.): "All fruit was grown in Marlborough’s Southern Valleys (primarily hillside plantings), & principally sourced from the Yarrum Vyd situated on the Brancott / Ben Morven ridge. Typical of this sub- region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of P.N. clones, predominantly the Dijon clones 115, 777, & 667, with smaller parcels of UCD5 & AM 10/5. The grapes were hand-harvested & chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of which also had a % of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked, & filled to FR oak barriques (30% new).
"Individual clones were aged separately in barrel for 18 mos, prior to blending in Sept." 13.5% ABV, 5.5 g/l T.A., & 3.63 pH; Bottled Nov 2017 & released Sept 2018;
N: Smoke slightly atop an init funk which evolves to a melange of forest floor & wild straws; Intensity lurking?
P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by some astringent pucker which ULT quite resolves by the end of the LONG, BALANCED finish with an enticing tangy/swtness to the FEW firming, dusty tannins. For now (IF one can disregard the brief mid-P structure) & through '23. My EXC-/EXC; 95 pts & Suckling's (Stock) #33/Top 100 NZ Wines for '18, 94 Bob Campbell, & 91 WA (Czerwinski). [This vendor's $24.99 is $5 < wine-searcher's lowest!]
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4/25/2019 - auldalliance Likes this wine:
Wine Society - Explore Pinot Noir; 4/24/2019-4/25/2019 (Trades Hall Glasgow): Deep colour, Syrah like.
Nose was quite offputting for me, in a way I couldn’t quite place. Oak? Fermentation yeasts? Who knows.
However, it was much better on the palate than the nose, with decent grip, and some acidity to balance the fruit. I suspect it will last quite well.
Definitely the exception to the general view that PN is 70% on the nose. I enjoyed this one, but the Au Bon Climat just pipped it for the wine of the flight due to the lovely bouquet.
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4/24/2019 - M.Y. Chong Likes this wine:
Explore Pinot Noir - Presented by Toby Morrhall - The Wine Society - Glasgow (Glasgow): First thing that stood out was how dark this wine was for a Pinot Noir. On the nose, black and red fruits with quite a lot of minerality and freshness. Not balanced enough on the nose. But when it came to the palate, this wine totally delivered. It had a very balanced palate and good persistent finish. Other than the nose, this wine can stand with the greats of Burgundy IMO. Serious wine.
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10/7/2018 - chatters wrote:
Pinotpalooza (Carriageworks, Redfern): Biscuit, slightly stalky jubey black hued fruit, tightly tannic, young, spicy, finishes fruity and a little warm.
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