2004 Evesham Wood Pinot Noir Cuvée J

Community Tasting Notes (7) Avg Score: 90.7 points

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  11/28/2016 - dougsmith Likes this wine: 90 Points

  Medium ruby color, with some turbidity. Nose of red berries, spice, and cola. Full bodied on the palate with good presence and length.

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  11/24/2016 - JoeGolton wrote: 89 Points

  Just noticed that I forgot to transfer my private note on this to CellarTracker. Was disappointing given how awesome the young bottle of this was. Though it still had structure, there was a bit of the alcoholic heat/sharpness to mar what otherwise was an excellent wine.
  
  We had this with typical thanksgiving fare. As usual for Evesham, it was better with food than without. It kept changing with air and different food. It never felt oxidized even after 3 hours of air. I think it was best after about 90-120 minutes of air.
  
  Plum-flavored with very subtle oak and herbs, and an interesting finish. Very nice texture which turned spectacular after cranberries, as it melted away to nothing.
  
  This would have been a 92 or so if not for the heat that marred the usual Evesham Goodness.

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  4/4/2014 - JoeGolton Likes this wine: 93 Points

  This did not feel old so perhaps could have benefited from another 2-4 years of age. Had it with a birthday dinner of simply cooked (but high quality) salmon, salad, and roasted veggies, as well as baguette with a couple very interesting cheeses (Jasper Hill Harbison - very earthy, and Brin Damour - full of herbs).
  
  The wine stood up well on its own with a balanced combination of subtle oak integrated with earthy plum flavor and subtle herbs, but with all sorts of interesting but subtle things going on in a long finish. Food brought out much much more - each sip was different depending on which food it was after, evoking a variety of flavors ranging from earthy, to fruity, to fresh herbs. Especially interesting with the cheeses. Did best after an hour or so of air. I have had many Evesham Wood wines from 2001 to 2007. This was one of the best. Fans of subtle, food friendly Pinots should love this.
  
  Note that I have a passive cellar that has been around 63 to 65 degrees for most of the past decade so anyone keeping their wines at cooler temperatures might want to wait a couple more years before opening.

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  8/30/2011 - VinoAddict wrote:

  Balanced and delicious. At first, the nose has a little "Pinot funk" that quickly blows off to reveal aromas of black cherry, raspberry, mocha, and fresh-cut flowers. The palate is solid from the start all the way through to a medium finish, including the many layers in between.

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  12/30/2009 - jimbomatic wrote: 91 Points

  Very raspberry-oriented wine. Less of the spicy raspberry of many of EW's wines. Very nice, bold red fruit on the nose and palate. Distinctly spicy. Good texture. A little herbaciousness to the whole package. Still fairly tightly wound despite some lush fruit overtones. Good balance. I would wait on this a few years and I think 10 years of patience would provide some excellent rewards. Good stuff with room for significant improvements.

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