Colour: Clear, medium minus intensity ruby with slight tearing Nose: Clean, developing, medium intensity wine with aromas of wet earth, clove, dusty slight red berry, musty...touches of violet and tobacco. Mouth: Medium acid, medium minus tannin - tongue coating phenolics, medium body, medium minus flavour intensity with flavours of herbs, earth, clove and savoury notes...warm medium alcohol on the medium finish. Nah. Pretty rough and lacks any fruit in the mouth.
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Light, slightly smoky nose with simple red fruit. Easy drinking pleasures, light, fruity and pleasant to drink, but no complexitiy or character. 83-84pts
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A bit of smokeiness, falls in the range normal German Pinot Noir. Sweeter fruit on the nose then I remember. This is from sandy soil vineyards, its meant to have a natural ripeness of 12.5% or 13%. De-stemed, open vat fermentation, 50% in used french oak and 50% in stainless steel. Bottled in march so its about 16 months in oak.
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11/16/2013 - john.matthewiv@gmail.com Likes this wine:
Very nice. Enjoyed it with tuna and then lamb. I was pleased.
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7/2/2012 - chatters wrote:
Colour: Clear, medium minus intensity ruby with slight tearing
Nose: Clean, developing, medium intensity wine with aromas of wet earth, clove, dusty slight red berry, musty...touches of violet and tobacco.
Mouth: Medium acid, medium minus tannin - tongue coating phenolics, medium body, medium minus flavour intensity with flavours of herbs, earth, clove and savoury notes...warm medium alcohol on the medium finish.
Nah. Pretty rough and lacks any fruit in the mouth.
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6/15/2012 - kidsmurf2000 wrote: 84 Points
completely drinkable, but a bit meh to my taste
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9/21/2011 - Greybeard wrote: 83 Points
Light, slightly smoky nose with simple red fruit. Easy drinking pleasures, light, fruity and pleasant to drink, but no complexitiy or character. 83-84pts
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7/27/2011 - Ben Christiansen wrote:
A bit of smokeiness, falls in the range normal German Pinot Noir. Sweeter fruit on the nose then I remember. This is from sandy soil vineyards, its meant to have a natural ripeness of 12.5% or 13%. De-stemed, open vat fermentation, 50% in used french oak and 50% in stainless steel. Bottled in march so its about 16 months in oak.
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