Decanted for about an hour. The color is a light red with a tinge of orange. The nose is earthy with aromas of truffle and bacon, which is very appealing. The palate shows soil, truffle, tobacco, raspberry, and a hint of licorice. There are also some vegetal notes and some sour cherry appearing at finish. The acidity is medium but smooth, the tannins are low, and the finish is medium. Overall it is made well, it is more earthy than fruity, and because of its acidity, it should work well with grilled meat. I think it still has a year or two to improve.
Color: Bright cherry red with a touch of orange at the edge.
Nose: A bit shy. Some juicy red fruit aromas of cherry, cranberry, and raspberry, and a slight flinty/smoky mineral note.
Mouthfeel: Light bodied, leaning toward the thin side.
Palate: Very light and subtle. Tart, slightly crunchy red pinot fruit, and again a hint of mineral. Seems maybe a bit underripe, though, which is disappointing as I thought the Hautes-Cotes might be a nice value and exceed expectations in this ripe vintage. There's nothing wrong with it, and it would be a nice quaffer at a barbecue or party with a bit of a chill on it. There's just not much intensity, complexity, or length. Simple, light pinot and not a great value at $20.
Day 1: Dark berry nose with a healthy dash of oak spice. Medium bodied with medium+ acidity. Mix of ripe and tart plum and berry fruit, more body and intensity than I expect for this level. Some chalky tannin and a long tart finish. Nice but a bit disjointed with a very tart finish. Benefits from air and probably a couple of years in the bottle. 87
Day 2: Gassed and left half bottle overnight. Similar impression but components better integrated. 88
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