2017 Errazuriz Pinot Noir Max Reserva

Community Tasting Notes (8) Avg Score: 84.9 points

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  10/27/2020 - Glenn Gilbert Likes this wine: 86 Points

  I'll have to eat crow on this one and my apologies to James Suckling. In my review of this wine & vintage on 5/1/2020, I wondered how he came up with a 92 versus my 78. My tasting may have come from an errant bottle or a bad barrel because the current tasting from a fresh bottle came up measurably better -- it is an unexpected blend of sournesses on a bed of earth, minerals and metal; the balance is not between tannins, sourness and sweetness, but rather within sourness itself; it is a quality in this wine which surprised me, once I considered what I was experiencing; that markedly different balance holds best right after the wine is opened; if you keep it in the fridge for one or two days, the sourness becomes less pleasant, so drink it right away; pair with (Kobe) beef, cooked rare; I've changed my rating from 78 to 86

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  8/29/2020 - tannictongue wrote: 84 Points

  Light body, kind of fruity but not in a great way. BOGO at Publix made it a minor QPR value.

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  6/6/2020 - Jessie and Max Likes this wine: 88 Points

  Burst of red fruits (cherries, raspberries) on the bouquet, then length if not great depth. Some spicy complexity. As novice oenophiles, we tried this with salmon because pinot noir + salmon is said to be legendary. The pairing was so-so, but we liked the wine. We'll check out more from Errazuriz.

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  5/1/2020 - Glenn Gilbert Does not like this wine: 78 Points

  13% alcohol; imported by Vintus LLC, Pleasantville, NY; real cork with a maximum wine penetration of 2 mm, medium to heavy weight foil; medium legs, cherry-cola red; opened and kept in the fridge for 24 hours; nose of alcohol, vanilla & caramel that is just starting to turn rancid, also blackberries & raspberries; tasted at approximately 13 degrees C; there is a unwelcome astringency to the wine, reminiscent of gooseberries but stronger, that funnels an unbalanced sour/dry combination toward your throat; the fast finish remains sourish & tannic; you would think that grapes and winemaking from the foothills of Mt. Aconcagua no less, scarcely 13 km from the Pacific, could do better; emblazoned on the foil is James Suckling's 92; what wine did he get?

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  2/21/2020 - nzinkgraf wrote:

  Dark cherry aromas. A little baking spice. Soft palate. As a little SA-ness on the palate, but just a nuance that could go un-noticed. 8m in french oak, no new.

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