Blinded this on my brother and sister. Both immediately were thinking Pinot Noir and, when they saw the screwcap, agreed on New Zealand! Both really thought this to be high quality. In any case, this reinforces my thoughts that this has turned the corner and is evolving into a very good Pinot. The structure has softened a bit and is now more enjoyable.
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Showed really well on this night. Brought to a party and it was gone quickly. This may be turning the corner and coming into its prime drinking window.
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Similar to the last bottle. This is structured, with some bitter tones. This softened a bit after leaving overnight in the fridge and was more enjoyable.
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Still presenting as a structure-driven Pinot. There's a core of fruit, with some bitter tones that seem to lead the flavor profile, but the tannin, acidity, and stemminess(?) are more at the forefront. This still needs to evolve more to get further into my enjoyment zone - maybe a lot more.
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2/3/2024 - PIntag wrote: 91 Points
Still some phenolic bitterness and stem notes, but this is drinking nicely now and should improve further for the next few years at least.
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10/24/2023 - PIntag wrote: 91 Points
Blinded this on my brother and sister. Both immediately were thinking Pinot Noir and, when they saw the screwcap, agreed on New Zealand! Both really thought this to be high quality.
In any case, this reinforces my thoughts that this has turned the corner and is evolving into a very good Pinot. The structure has softened a bit and is now more enjoyable.
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10/7/2023 - PIntag wrote: 91 Points
Showed really well on this night. Brought to a party and it was gone quickly. This may be turning the corner and coming into its prime drinking window.
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6/16/2023 - PIntag wrote:
Similar to the last bottle. This is structured, with some bitter tones. This softened a bit after leaving overnight in the fridge and was more enjoyable.
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3/12/2023 - PIntag wrote:
Still presenting as a structure-driven Pinot. There's a core of fruit, with some bitter tones that seem to lead the flavor profile, but the tannin, acidity, and stemminess(?) are more at the forefront. This still needs to evolve more to get further into my enjoyment zone - maybe a lot more.
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