Pooley Cooinda Vale Pinot Noir Vertical (Dench Cafe): Red fruit, spice, fine. Fairly closed, long. High acid. Will it develop? Second tasting showed it opening a little and this continued over the eating. Still tight and high acid. Needs time, but I feel it will develop very well.
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Very closed, even a little sour. Palate looked very simple, though very clean. Might it open up? After an hour and food, beginning to show some fine lavender-like aromas. Palate had opened a little and began to show signs that it could develop nicely in the bottle.
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6 Tasmania wineries Dec-19; 12/27/2018-1/2/2019 (Tasmania): {screwcap, 13.5%, A$65} Tasted beside Butcher’s Hill; interesting to see the differences. This has a tangy, spicy raspberry nose, with a similar palate, although it also finds a plummy richness with dense cherries. Medium/high acid, quiet oak, medium tannins; the polished medium/long finish is a step up from the Estate bottling. No shortage of fruit, but it’s the structure that really impresses; this should sail through a decade’s real improvement.
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3/25/2019 - richard.presser Likes this wine: 90 Points
Pooley Cooinda Vale Pinot Noir Vertical (Dench Cafe): Red fruit, spice, fine. Fairly closed, long. High acid. Will it develop?
Second tasting showed it opening a little and this continued over the eating. Still tight and high acid. Needs time, but I feel it will develop very well.
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1/21/2019 - richard.presser wrote:
Very closed, even a little sour. Palate looked very simple, though very clean. Might it open up?
After an hour and food, beginning to show some fine lavender-like aromas. Palate had opened a little and began to show signs that it could develop nicely in the bottle.
1 person found this helpful, do you? Yes - No / Comment
12/31/2018 - graemeg wrote:
6 Tasmania wineries Dec-19; 12/27/2018-1/2/2019 (Tasmania): {screwcap, 13.5%, A$65} Tasted beside Butcher’s Hill; interesting to see the differences. This has a tangy, spicy raspberry nose, with a similar palate, although it also finds a plummy richness with dense cherries. Medium/high acid, quiet oak, medium tannins; the polished medium/long finish is a step up from the Estate bottling. No shortage of fruit, but it’s the structure that really impresses; this should sail through a decade’s real improvement.
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9/1/2018 - chatters wrote:
Pooley & By Farr New Releases (Prince Sydney, 40 Hansard Street): Strawberry, white pepper, slight stalks and a little toasty oak. ON the palate it's quite savoury and, perhaps, takes itself a little too seriously. Meh.
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