Moncur Cellars Pinot Noir (Bistro Moncur, Sydney): aromas of contrarily slightly candied, and dusty, ripe red cherry fruit and slight green notes and sweet spice. In the mouth there are flavours of ripe red fruit that is quite tangy then talc like tannic grip that dries the palate leaving little finish. Hmm
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3/13/2016 - catchnrelease Likes this wine: 93 Points
Obvious whole bunch influence, getting on in terms of development but held up over the night. Top quality Gippsland Pinot.
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1/3/2016 - majamke Likes this wine: 92 Points
No formal note. Obvious whole bunch influence (which I really like). 2-3 more years should see this at peak.
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8/26/2014 - chatters wrote:
Moncur Cellars Pinot Noir (Bistro Moncur, Sydney): aromas of contrarily slightly candied, and dusty, ripe red cherry fruit and slight green notes and sweet spice. In the mouth there are flavours of ripe red fruit that is quite tangy then talc like tannic grip that dries the palate leaving little finish. Hmm
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8/15/2014 - majamke Likes this wine: 94 Points
Rhubarb, beetroot, some raspberry cordial. Sappy, red rose. Line and length exemplary. Fine tannins with some integration required at this stage.
Ideally wait until 2016 if you can keep your hands off them.
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