Hill and Thoma bottling. Cork in good shape. Sediment on cork & neck, but not tons. Pretty well bricked. Nose is almost candied, and is really funky with pungent petrol. Decent acid and quite a bit of tanning and sediment. Drank over 3 days (using gas each night), but the petrol never really blew off. Tons of sediment in the bottom of the bottle. This was still pleasant, but was more of an experiment in aged williamette pinot than anything to repeat.
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Color: Ruby with a brickish color Smell: Forest floor, dirty mopp water, char, and mushroom Taste: Dried red fruits, dehydrated cranberries, dried orange rind, dried porcini mushroom, and hints of mincemeat pie Overall: This may well be on the down-turn. However, it's still and Excellent wine. Med- body, med- acidity, med-fruit, and moderate complexity.
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Color: Faded brick ruby Smell: Bark, forest floor, sweet cherry, dried red frutis, dried blueberries, clove, Taste: A melange of red fruits, clove, white tea leaves, and spice Overall: Complex on a level that I often find myself searching for. Intense nose, delicate but intense palate, light body, med-hi acid, tannin is still moderately present, and a long mouth-watering finish that runs for more than a minute. Outstanding. Drink in the next 1-3 years.
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Decanted 1 hour and consumed over 8 hours. Closed down up until hour 4 when it finally showed some light elements of ripe plum and some baking spices. Thin and watery in the first 3 or 4 hours, but did pick up a little weight later in the evening. Overall, seems like it’s about 10 years past its prime, and probably was only about average, even at its peek. 87 pts during its best 4 – 6 hour window.
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1/4/2016 - arthrovine wrote: flawed
This was an unsuccessful $10 gamble. It was cooked somewhere in its life.
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6/11/2014 - PSirah Tampa Likes this wine: 90 Points
Drinking great! Not authentic Pinot profile, but great juice.
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4/22/2014 - PSirah Tampa wrote: 76 Points
Acids good but funky. Ouch,
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10/10/2013 - trifecta wrote:
Hill and Thoma bottling. Cork in good shape. Sediment on cork & neck, but not tons. Pretty well bricked. Nose is almost candied, and is really funky with pungent petrol. Decent acid and quite a bit of tanning and sediment. Drank over 3 days (using gas each night), but the petrol never really blew off. Tons of sediment in the bottom of the bottle. This was still pleasant, but was more of an experiment in aged williamette pinot than anything to repeat.
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2/24/2013 - Kirk Grant wrote:
Very good, but not remotely exciting...there's no soul here. Sad to say...
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11/5/2012 - Kirk Grant wrote:
Color: Ruby with a brickish color
Smell: Forest floor, dirty mopp water, char, and mushroom
Taste: Dried red fruits, dehydrated cranberries, dried orange rind, dried porcini mushroom, and hints of mincemeat pie
Overall: This may well be on the down-turn. However, it's still and Excellent wine. Med- body, med- acidity, med-fruit, and moderate complexity.
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6/2/2012 - Kirk Grant wrote:
NOTE: This is the Hill & Thoma Bottling
Color: Faded brick ruby
Smell: Bark, forest floor, sweet cherry, dried red frutis, dried blueberries, clove,
Taste: A melange of red fruits, clove, white tea leaves, and spice
Overall: Complex on a level that I often find myself searching for. Intense nose, delicate but intense palate, light body, med-hi acid, tannin is still moderately present, and a long mouth-watering finish that runs for more than a minute. Outstanding. Drink in the next 1-3 years.
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5/19/2012 - pinothoarder wrote: 87 Points
Decanted 1 hour and consumed over 8 hours. Closed down up until hour 4 when it finally showed some light elements of ripe plum and some baking spices. Thin and watery in the first 3 or 4 hours, but did pick up a little weight later in the evening. Overall, seems like it’s about 10 years past its prime, and probably was only about average, even at its peek. 87 pts during its best 4 – 6 hour window.
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