Garnet to dark garnet color in the glass, clear looking throughout. Nose of barnyard, black berries and black cherries. Flavors of red raspberries, berries and cherries. Medium to tart acidity, medium tannin, medium to full bodied. Drink or hold.
My guess was this is a California Pinot Noir. Unclear on vintage or producer.
This wine came in 5th place out of 14 wines with 10 tasters participating giving an average score of 90.80.
750ml; decant unknown; Dawgs blind pinot tasting; Young light translucent red; Nose of light cherries and baking spice; flavors of slightly sour cherries, rasberries, baking spice; Silky wine with light tannins; Enjoyable and my WOTN of 14 pinots.
Tasted blind in a lineup of 14 double blind pinots. Slow-oxed 3-4 hours prior to kickoff. Nice red fruit profile on the nose and palate with some spice mixed in. Very tannic at this stage with a medium to long length finish. Give this one some more time in the bottle. Was the group's #5 wine.
Drank from a crappy hotel stem, yet it showed it's stripes as solid as if we had a nice Reidel for it. Also, drank at room temp and yet it hung right in there, a credit to the wine. Bit of funk, black cherry acidity, blackberry and some strawberry lingering. Some vanilla and cola nut linger in the finish, so it adds a little sexy quality to the wine and so it rounds out well. Lovely.
One year between bottles. This one has been open about an hour, although have a poor stem I can still get a good sense of the wine, which I intend to take to dinner when ti will have about 3 hours of slow ox air and I'll have the right stem. This has opened up well, with the same exotic features I commented on last year. Some of that I sense is oak which is seasoning the wine well, along with some really nice fruit that shows off strawberry jam and some sour cherry. The finish shows of the same high toned, jammy-like flavors, good acidity and some asian 5 spice. Off to dinner....this drank terrific with a kale/jicama salad with citrus dressing and a tuna tartare. It exhibits a loamy, mushroom note and great expression of fruit and acid. I will say that the wine drinks best with a light chill, as when it warms the oak, ripe tones of the fruit do get more burly, as does the brown spice but when at the optimal temp, this is delicious pinot noir. Should drink well for another 4-5 years, too.
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