Slight brick color, but not a lot, still quite dark. Absolutely beautiful wine; ripe fruits, forest floor, v slight notes of oxidation. Especially surprised at fruit, bits of it quite fresh, given its age. Palate is smooth, fine tannin, rich but not opulent or seeming of high alcohol. Ripe Otago fruit, long finish. Sorry only have the one bottle.
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2 days open and nose is only a touch subdued. Still noticeable red fruit and cherry with notes of spice and savoury forest funk. Palate has a real mouth-filling voluptuousness that appeals but perhaps not the fine texture that I look for. Red fruits and sourish cherry with dusty fine tannins but still vibrant balancing acidity.
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Ruby red with touches of garnet on the rim indicating its age. Nose is savoury and earthy with dark berry fruit and cinnamon highlights with light almost floral elements as a counterpoint. Sweet red berry on the front palate moving towards a spicy mid with a long earthy finish touched by sour cherry. Fresh acidity and fine tannin structure have this wine in full balance. A bit of a green light for any of those still wondering at the cellaring potential of Kiwi pinot.
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The color is just barely translucent, dark for a pinot. It is ruby red in the center trending to pink before it disappears at the edges.
The nose is very promising. It is not just fruit and tea. There is fruit, no question, dark cherries and strawberries, but there is also old leather, mesquite smoke, and an old velvet dress from the back of the closet.
On the palate this one falls back a little, a little more like the typical $30 pinot than the nose seemed to promise. It doesn't fall all the way back, mind you, but a little. Cherries are there, but dark ones, barely ripe and tart. Strawberries are there, too, but little ones, fresh farm berries mixed half and half with tiny sour wild ones. There is smoked meat, too. Not juicy meat, the smoky edges and ends, more meat flavored smoke than smoke flavored meat. There is also a hint of sea salt, most noticeable if you let a drop dry at the rim for a few minutes then put your lips back to the glass. That old velvet is there, too, a dusty musky earthy flavor coming mostly from dusty sweet tannins. This is getting better. It has the classic pinot arc, growing from the time you first sip through a long glowing finish.
I hope this holds up on Night Two. Perhaps a more immediate fear- I hope it lasts until Night Two.
Night Two
The nose has not changed much. Cherries and strawberries, leather and smoke. It is still lovely.
Nope, this really has not changed much from Night One to Night Two. It still bridges generic pinot to good pinot, bringing cherries/strawberreis and black tea, your generic stand-bys, with earth and smoked meat. I think this is the first time I have seen so little change from Night One to Night Two. What does that mean for aging? I don't know, but if you have a few botles of this why would you wait? It is quit
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The first of three Pinot's we opened at dinner with Mac and Laura, Ted and Alicia and John and Deb. While our focus was the conversation, the wine certainly added an enjoyable element to appetizers and dinner. This wine held its own at this price point- bramble and spice and nice character.
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Appearance: clear, medium garnet. Nose: Clean, medium dark fruit, light vegetal, light oak. Palate: Dry. Moderate acidity. Medium tannins. Medium bodied leaning toward full. Nice plum, red currant, and blackberry with a touch of spice and some cedar. A whisper of sweetness on tip of tongue, and nice, dry finish of good length. Very nice NZ PN. 14% alc (D 6.5, F 5.5; Pine)
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Deep, purplish and ruby in color. Blackcurrant, bramble, spice and dried herbs on the nose. Rich mouthfeelshowing finesse, elegance and good depth. Very tasty and flavorful.
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Specialty Trade Show: Really enjoyed this wine. Some nice complexity, and I was shocked when told the vines were planted in 1999. A very nice pinot, and not overpriced either, which is alway an unexpected plus. 90ish.
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Specialty Imports Tradeshow (Hotel Captain Cook): Ended up enjoying the lower tier wine "Blnd Trail" quite a bit more. This showed a more aggressive palate with dusty tannins and higher acid. The oak influence was a little more dominant as well with a burnt toast component with a bit of vanilla. Still not bad by any means, just liked the other a bit more, particularly at the price.
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4/9/2022 - kiwi64 Likes this wine: 93 Points
special wine from a special time
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4/3/2021 - La Randonnee Likes this wine:
Slight brick color, but not a lot, still quite dark.
Absolutely beautiful wine; ripe fruits, forest floor, v slight notes of oxidation. Especially surprised at fruit, bits of it quite fresh, given its age.
Palate is smooth, fine tannin, rich but not opulent or seeming of high alcohol. Ripe Otago fruit, long finish.
Sorry only have the one bottle.
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12/1/2020 - kiwi64 Likes this wine: 91 Points
definitely needs to be drunk - but a great wine with strong earthy tones,.
special wine from a special friend
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7/6/2013 - kwl1 wrote:
Delivered to Alex Hill
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5/1/2011 - RBRG wrote: 92 Points
2 days open and nose is only a touch subdued. Still noticeable red fruit and cherry with notes of spice and savoury forest funk. Palate has a real mouth-filling voluptuousness that appeals but perhaps not the fine texture that I look for. Red fruits and sourish cherry with dusty fine tannins but still vibrant balancing acidity.
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2/12/2011 - RBRG wrote: 91 Points
Ruby red with touches of garnet on the rim indicating its age. Nose is savoury and earthy with dark berry fruit and cinnamon highlights with light almost floral elements as a counterpoint. Sweet red berry on the front palate moving towards a spicy mid with a long earthy finish touched by sour cherry. Fresh acidity and fine tannin structure have this wine in full balance. A bit of a green light for any of those still wondering at the cellaring potential of Kiwi pinot.
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11/29/2008 - dhonig wrote: 91 Points
The color is just barely translucent, dark for a pinot. It is ruby red in the center trending to pink before it disappears at the edges.
The nose is very promising. It is not just fruit and tea. There is fruit, no question, dark cherries and strawberries, but there is also old leather, mesquite smoke, and an old velvet dress from the back of the closet.
On the palate this one falls back a little, a little more like the typical $30 pinot than the nose seemed to promise. It doesn't fall all the way back, mind you, but a little. Cherries are there, but dark ones, barely ripe and tart. Strawberries are there, too, but little ones, fresh farm berries mixed half and half with tiny sour wild ones. There is smoked meat, too. Not juicy meat, the smoky edges and ends, more meat flavored smoke than smoke flavored meat. There is also a hint of sea salt, most noticeable if you let a drop dry at the rim for a few minutes then put your lips back to the glass. That old velvet is there, too, a dusty musky earthy flavor coming mostly from dusty sweet tannins. This is getting better. It has the classic pinot arc, growing from the time you first sip through a long glowing finish.
I hope this holds up on Night Two. Perhaps a more immediate fear- I hope it lasts until Night Two.
Night Two
The nose has not changed much. Cherries and strawberries, leather and smoke. It is still lovely.
Nope, this really has not changed much from Night One to Night Two. It still bridges generic pinot to good pinot, bringing cherries/strawberreis and black tea, your generic stand-bys, with earth and smoked meat. I think this is the first time I have seen so little change from Night One to Night Two. What does that mean for aging? I don't know, but if you have a few botles of this why would you wait? It is quit
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7/22/2008 - Bornis wrote: 85 Points
developing nose of red fruits, strawberries cherries and sweet spice. a touch of oak. nice and quite simple pinot with med length.
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4/12/2008 - air guitar & pinot noir wrote: 90 Points
The first of three Pinot's we opened at dinner with Mac and Laura, Ted and Alicia and John and Deb. While our focus was the conversation, the wine certainly added an enjoyable element to appetizers and dinner. This wine held its own at this price point- bramble and spice and nice character.
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4/2/2008 - nubbin wrote: 89 Points
Appearance: clear, medium garnet. Nose: Clean, medium dark fruit, light vegetal, light oak. Palate: Dry. Moderate acidity. Medium tannins. Medium bodied leaning toward full. Nice plum, red currant, and blackberry with a touch of spice and some cedar. A whisper of sweetness on tip of tongue, and nice, dry finish of good length. Very nice NZ PN. 14% alc (D 6.5, F 5.5; Pine)
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2/10/2008 - air guitar & pinot noir wrote: 90 Points
Deep garnet in color. Bramble and spice on the nose. Some black currant and a very slight herb flavor. Great mouthfeel and a nice finish.
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1/26/2008 - air guitar & pinot noir wrote: 90 Points
Deep, purplish and ruby in color. Blackcurrant, bramble, spice and dried herbs on the nose. Rich mouthfeelshowing finesse, elegance and good depth. Very tasty and flavorful.
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3/29/2007 - hutch wrote: 90 Points
Specialty Trade Show: Really enjoyed this wine. Some nice complexity, and I was shocked when told the vines were planted in 1999. A very nice pinot, and not overpriced either, which is alway an unexpected plus. 90ish.
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3/1/2007 - jjclips2 wrote: 85 Points
Specialty Imports Tradeshow (Hotel Captain Cook): Ended up enjoying the lower tier wine "Blnd Trail" quite a bit more. This showed a more aggressive palate with dusty tannins and higher acid. The oak influence was a little more dominant as well with a burnt toast component with a bit of vanilla. Still not bad by any means, just liked the other a bit more, particularly at the price.
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