Surely one of the world's best rosés, the 2011 Erratica delivers a wonderful Pinot Noir like nose full of wet forest floor, mature subtle strawberry, minerals and red currant. It is certainly not one of those light bodied salmon pink wines, but instead it has a deep pink colour on the verge of being characterised as "red". The palate adds viscosity and as usual in Maggie Harrison's efforts a lovely balance given a twist by a fresh acidity. There is plenty of structure and a rather fatty, ice cream like, texture. The wine is totally open for business tonight. Certainly a pleasure to taste.
Unusually deep color for rose, this matches the depth of many other Pinot Noir. I thought it relatively round and creamy with good fruit concentration of somewhat candied raspberry. What stood out an awful lot was the iron notes. Mentions of blood and mineral tang abounded. Disappeared quickly, a great sign.
Maggie Harrison/Brad Grimes Dinner (Eleven Madison Park): Our first time with this year although we are fans of the 2012. This feels softer and a bit less crisp than the younger roses. It was almost more of a less deep red than it really drank as a rose. The mushroom with the Striped Bass that it was paired with really brought out similar notes in the wine.
I wasn't sure if I was sold on this one, but now that I am trying a different vintage and for the second time, I find it more compelling and intriguing. Traditional pinot nose of spice, fresh cut cherries, and hints of fungal, "pinot funk". Bright and fresh cranberries and currants, mellowing into juicy cherries, and finishing with anise, cinnamon, and fungus. Brings together both the great qualities of a rosé and red wine.
Distinctly different; enjoyable if not very memorable. It lacks energy, drive, and while it tries to make up for it with its unique character, it's the lack of acids that keeps it from quite getting there. The color is more Santenay than coppery (or other) rosé. The nose, too, is well off the beaten path of typical rosé wines. Instead of minerals and crunchy fruit, this has a sourness, and earthiness on the nose and palate that even wine geeks are hard pressed to truly rave about. Perhaps in 3-4 years, but as it is now, just an average experience. 13,1% abv. Probably best to aerate to decanter 1 hour prior to service.
Served non-blind; opened at August in New Orleans (the food/service having crushed this wine, and we tried lots of things).
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