Great nose. Mushroom, forest floor. A streak of bright red fruit. Alas, the palate didn't live up to the nose. Kind of flat. Balanced and light but not very interesting. Medium finish. This could age into something much nicer.
Medium ruby. Initially noticeable bubbling, needs decanting and/or shaking to get rid of CO2. The nose is continuously evolving with aeration and showed much better on day 2 with pronounced clove alongside cinnamon, white pepper, raspberries and cherries. On the palate it is medium-bodied, balanced and silky-textured with excessively sweet fruit and balancing acidity. Medium to long aftertaste. Very good New World pinot if the sweetness of fruit does not bother you. Needs further cellaring or prolonged aeration to fully unwind its complexity.
Clear, bright, glossy ruby red color. Nose: clean, berry fruit, charcoal/smoky. Palate: unpleasant sensation of sweetness, slight effervescence, lowish level unintegrated acidity (as if it were acidified, but not saying it was), short and simple. Developed more earthy, meaty, savoury flavours with time in the glass. It wasn't a defective bottle, as I was tasting with people who knew the wine well and deemed it true to character. I am clearly in the minority, as most people give it high praise.
I liked this wine very much and I think it shows the promise that Central Otago has with pinot. A nose of musty earth, mushrooms, bright cherry, ginger, and cardamom. The palate is energetic and rich at the same time. Great with food. Has potential for at least a decade of development given the balance.
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