Pop and pour. Will follow over several days. On the nose: cherry, soft stem and cola, and soft cocoa and cinnamon. On the palate: lovely acidity, sour cherry, cola and soft green. Soft tannin on the finish. At this stage, a well-built PN, but not a class above other NZ PN in this style I've had.
Day 2: not much evolved from yesterday, but no signs of deterioration either. Sadly, circumstances conspired to not leave any for tomorrow...
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The second wine at our 35th tasting was this Kiwi Pinot. It is pale-to-medium garnet colored with medium viscosity (13.5% ABV). Medium (+) intensity aromas of black cherry, cherry Coke, barnyard, cranberry, white pepper, licorice and leather. On the palate it was dry with medium (+) acidity, medium (-) body and low tannins. Flavors of cherry cola, Rooibos tea, white and black pepper, clove, cedar, cough medicine and yet more cherry led to a medium length finish. I loved this wine for its beautiful mouthfeel and great balance and gave it 15 points on our scoring sheet. We paid $55, which is quite pricy but the quality and purity of this wine was worth it- 92 points from me which makes it a 4 star effort to drink till 2028.
https://wp.me/p125DB-3yB
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Not a formal note. Quite disappointed by the value of this wine. It is ok, but nothing extraordinary and not currently worth its price. I let this breathe and exist over 4 days, but at no point was the evolution particularly interesting.
Regardless, by day 2, decent muddled red fruit. Decent length and balance. I'll let the others age 4-5 years to see if there is any improvement. 87 today?
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Pinotpalooza (Carriageworks, Redfern): Spicy with almost a touch of alcohol prickle, very very slight wood glue notes, jubey red and black fruits. In the mouth it's sourly juicy with drying textured burr, fruit very much in the back seat. Nah.
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5/2/2024 - Aravind Asok wrote:
Pop and pour. Will follow over several days. On the nose: cherry, soft stem and cola, and soft cocoa and cinnamon. On the palate: lovely acidity, sour cherry, cola and soft green. Soft tannin on the finish. At this stage, a well-built PN, but not a class above other NZ PN in this style I've had.
Day 2: not much evolved from yesterday, but no signs of deterioration either. Sadly, circumstances conspired to not leave any for tomorrow...
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3/23/2024 - caspernick Likes this wine: 92 Points
The second wine at our 35th tasting was this Kiwi Pinot. It is pale-to-medium garnet colored with medium viscosity (13.5% ABV). Medium (+) intensity aromas of black cherry, cherry Coke, barnyard, cranberry, white pepper, licorice and leather. On the palate it was dry with medium (+) acidity, medium (-) body and low tannins. Flavors of cherry cola, Rooibos tea, white and black pepper, clove, cedar, cough medicine and yet more cherry led to a medium length finish. I loved this wine for its beautiful mouthfeel and great balance and gave it 15 points on our scoring sheet. We paid $55, which is quite pricy but the quality and purity of this wine was worth it- 92 points from me which makes it a 4 star effort to drink till 2028.
https://wp.me/p125DB-3yB
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1/27/2024 - ChristopherB wrote: 87 Points
Not a formal note. Quite disappointed by the value of this wine. It is ok, but nothing extraordinary and not currently worth its price. I let this breathe and exist over 4 days, but at no point was the evolution particularly interesting.
Regardless, by day 2, decent muddled red fruit. Decent length and balance. I'll let the others age 4-5 years to see if there is any improvement. 87 today?
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10/7/2023 - chatters wrote:
Pinotpalooza (Carriageworks, Redfern): Spicy with almost a touch of alcohol prickle, very very slight wood glue notes, jubey red and black fruits. In the mouth it's sourly juicy with drying textured burr, fruit very much in the back seat. Nah.
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10/2/2023 - moment_du_vin wrote: 85 Points
Soso
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3/16/2023 - chatters wrote:
United Cellars Grand Cru Pinot Noir tasting (The four seasons hotel, the rocks, sydney): Savoury, meaty, funky wild ferment, a little wood glue, cranberry over blackberry fruit, sweet oaky spice. Juicy, savoury, tight, slightly bitter tannins detract from the slightly jubey and pretty black hued fruits. Hmm. Time
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7/7/2022 - mayakacz wrote:
Blackberry, rose, herbs. Needs some more cellar time, tannins more noticeable than I’d expect for a wine this age.
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