{screwcap, 13.4%} Showed a little better - fresher - than August's bottle, with rotting red fruit and enticing compost aromas. But the tannins are still a bit too reticent, despite the other structural components being nicely in balance. Dry, and authentically pinot, this confirms to me that this is close to peak drinking, however much longer it might hold on.
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{screwcap, 13.4%} Rather a murky brown colour - beyond even the 'bricking' we attribute to garnet. Nose is aged, in a premature (not oxidised) sense; brown leaves, mushrooms, an interesting fungal character. The palate has little tannin remaining, some medium acidity, an aging leafy/brown remnant of red fruits, but always tinged with earth. Hefty and strangely hollow at the same time. Medium weight, in fairness, it's just that the flavours are rather washed out. It's very much a wine tinged with the spirit of Burgundy, even if it's rather one-dimensional in flavour. Probably ready to drink, although with pinot you never really know.
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Tasmanian Wine Tasting 2013 (Oak Barrel, Elizabeth Street, Sydney): Red cherry and raspberry aromas with notes of toast and cedar accompanied by cream. in the mouth there is red cherry, strawberry, spice - clove, talk like tannin and it ends a little bitter and warm. A little too rich for me.
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Coal Valley Winery Visits Jan 2013 (Coal Valley, Tasmania): {screwcap, 13.4%, A$45} Diffuse, slightly reluctant nose of smoke and earth. This is less about the dark cherry fruits and more about soil; even to the point of seeming slightly gritty. It’s certainly got a share of tannin, too. Medium-full bodied. Seems quite well-balanced – nothing is sticking out here – but right now it’s still a bit disjointed and raw. Needs 3 years to settle, then re-judge.
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Derwent & Coal Valley wineries; 4/20/2011-4/21/2011 (Hobart, Tasmania): {screwcap, 13.8%, A$40} Ripe strawberry fruits, and a darker, earthier spectrum of aromas than the regular Cooinda vineyard release. This is a bigger, more tannic style of pinot, with black fruits, leaves, dark earth. Medium-full bodied, with medium but fine tannins, oak and acid are balanced nicely; this finishes quite long and with evenness of presence on the palate. Fine effort that should reward 8-10 years in the cellar.
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11/28/2016 - graemeg wrote:
{screwcap, 13.4%} Showed a little better - fresher - than August's bottle, with rotting red fruit and enticing compost aromas. But the tannins are still a bit too reticent, despite the other structural components being nicely in balance. Dry, and authentically pinot, this confirms to me that this is close to peak drinking, however much longer it might hold on.
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8/13/2016 - graemeg wrote:
{screwcap, 13.4%} Rather a murky brown colour - beyond even the 'bricking' we attribute to garnet. Nose is aged, in a premature (not oxidised) sense; brown leaves, mushrooms, an interesting fungal character. The palate has little tannin remaining, some medium acidity, an aging leafy/brown remnant of red fruits, but always tinged with earth. Hefty and strangely hollow at the same time. Medium weight, in fairness, it's just that the flavours are rather washed out. It's very much a wine tinged with the spirit of Burgundy, even if it's rather one-dimensional in flavour. Probably ready to drink, although with pinot you never really know.
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3/14/2013 - chatters wrote:
Tasmanian Wine Tasting 2013 (Oak Barrel, Elizabeth Street, Sydney): Red cherry and raspberry aromas with notes of toast and cedar accompanied by cream. in the mouth there is red cherry, strawberry, spice - clove, talk like tannin and it ends a little bitter and warm. A little too rich for me.
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1/2/2013 - graemeg wrote:
Coal Valley Winery Visits Jan 2013 (Coal Valley, Tasmania): {screwcap, 13.4%, A$45} Diffuse, slightly reluctant nose of smoke and earth. This is less about the dark cherry fruits and more about soil; even to the point of seeming slightly gritty. It’s certainly got a share of tannin, too. Medium-full bodied. Seems quite well-balanced – nothing is sticking out here – but right now it’s still a bit disjointed and raw. Needs 3 years to settle, then re-judge.
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4/21/2011 - graemeg wrote:
Derwent & Coal Valley wineries; 4/20/2011-4/21/2011 (Hobart, Tasmania): {screwcap, 13.8%, A$40} Ripe strawberry fruits, and a darker, earthier spectrum of aromas than the regular Cooinda vineyard release. This is a bigger, more tannic style of pinot, with black fruits, leaves, dark earth. Medium-full bodied, with medium but fine tannins, oak and acid are balanced nicely; this finishes quite long and with evenness of presence on the palate. Fine effort that should reward 8-10 years in the cellar.
Do you find this review helpful? Yes - No / Comment