A dozen years after release this is drinking beautifully. Rich dark red fruit, refined and elegant. Soft mouthfeel with a lingering finish. Props to Ken Wright for using a technical cork also~no worries about opening a musty cork tainted bottle after a decade in the cellar.
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Second Sunday Group: 2008 Ken Wright Pinots (Fontina’s Italian Kitchen (MiY)): Double blind. Ooens with and herbal/tobacco leaf note, similar to others in the lineup, but there’s also a hint of madeirization in there too. Dark, plummy fruit with good underlying acidity. Black fruit and spice carry the finish.
My #6, Domino’s #5 Group #3, 48 pts
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tldr: wine is alive, wow it’s quite wonderful. a delightful synergy of old world acid and tart fruit, with new world high alcohol, body, and just enough oak to round things out. tart and acidic upon opening, needed an hour in the decanter to hit its stride and for the softer fruit/oak to show through. well-rounded, with depth and layers, acid/fruit/tannins/oak all in balance. thoroughly enjoyed with turkey burgers (nyt recipe) and fries. Color: pale ruby, slight bricking around the rim. Nose: a treat, beautiful floral bouquet of violet floral notes and tart blueberry, with clove and snickerdoodle spiced oak. Body: med, not heavy but coats the tongue nicely. plush. Acid: med+; constrained and in proportion, keeps the wine balanced against the high alcohol. Alcohol: guessed 13.5%; actual 14.1% Palate: dark fruited up front blueberry/juicy plum, into more tart black cherry, blood orange hints, candied floral notes, with acid carrying into a soft clove and brown sugar oak finish; the slightest tannins to keep things sharp; 7-10 sec finish.
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10/18/2021 - AMG4RPM Likes this wine: 95 Points
A dozen years after release this is drinking beautifully. Rich dark red fruit, refined and elegant. Soft mouthfeel with a lingering finish. Props to Ken Wright for using a technical cork also~no worries about opening a musty cork tainted bottle after a decade in the cellar.
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7/18/2021 - AllRed wrote: 85 Points
Second Sunday Group: 2008 Ken Wright Pinots (Fontina’s Italian Kitchen (MiY)): Double blind. Ooens with and herbal/tobacco leaf note, similar to others in the lineup, but there’s also a hint of madeirization in there too. Dark, plummy fruit with good underlying acidity. Black fruit and spice carry the finish.
My #6, Domino’s #5
Group #3, 48 pts
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5/31/2020 - spineguy Likes this wine: 92 Points
Hint of old world nose but darker and brooding fruit. A bit of acid. Probably at its prime. Really enjoyable!
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5/30/2020 - dlowrey99 Likes this wine: 94 Points
tldr: wine is alive, wow it’s quite wonderful. a delightful synergy of old world acid and tart fruit, with new world high alcohol, body, and just enough oak to round things out. tart and acidic upon opening, needed an hour in the decanter to hit its stride and for the softer fruit/oak to show through. well-rounded, with depth and layers, acid/fruit/tannins/oak all in balance. thoroughly enjoyed with turkey burgers (nyt recipe) and fries.
Color: pale ruby, slight bricking around the rim.
Nose: a treat, beautiful floral bouquet of violet floral notes and tart blueberry, with clove and snickerdoodle spiced oak.
Body: med, not heavy but coats the tongue nicely. plush.
Acid: med+; constrained and in proportion, keeps the wine balanced against the high alcohol.
Alcohol: guessed 13.5%; actual 14.1%
Palate: dark fruited up front blueberry/juicy plum, into more tart black cherry, blood orange hints, candied floral notes, with acid carrying into a soft clove and brown sugar oak finish; the slightest tannins to keep things sharp; 7-10 sec finish.
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12/21/2019 - andrewdodd86 Likes this wine: 94 Points
Took a minute to open up. Dark cherry, some earth. I would say this is at peak bordering on over the hill. With air became elegant and gorgeous
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