2018 Thomas Studach Pinot Noir

Community Tasting Notes (2) Avg Score: 92.3 points

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  6/23/2021 - Cailles wrote: 94 Points

  The hot 2018 vintage can be problematic. If not handled right, with too much pruning early, a few days picking too late and the wines can be too bold and ripe. This Studach clearly shows the vintage as it is bolder and more muscular than usually but with a Grand Cru like complexity and very good precision. Clearly better than the Gantenbein, which seems overdone when I last checked but not with the weightlessness the Donatsch Unique shows. My guess is, that with 15 more years of cellaring, this will soften and get that weightlessness we all love. All in all, this drinks currently at a 93/94+ points level but it could become a 96/97 points masterpiece one day.
  
  TN: Dark brooding nose with mostly dark fruit, a strong slate minerality, stems, a few roasted aromas, herbs, hints of burnt sugar. Highly complex, very inviting, a bit more masculine than I like my Pinots, certainly also an expression of the hot growing season. On the palate there is the same complexity with dark cherries, forest berries, some hints of red currant, some violets, burnt and roasted notes, lots of wet slate, underbrush, some spices. Classic and masculine with a touch more boldness than usually, all embedded in a fine structure, with silky tannins and a pronounced acidity. A nicely creamy yet fresh structure. The expanding finish is very long with red cherries and red currant setting the tone. All in all, very harmonious.
  
  Decanting: PnP. Good from the go. The longer it sit in the glass the softer and more feminine it got.
  
  Glass: Conterno Sensory

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  11/26/2020 - Cailles wrote: 94 Points

  Informal dinner, no detailed notes. A first look at the new vintage of this top 5 Swiss Pinot Noir producer. The best 2018 Pinot from Switzerland I‘ve had to date. The hot year shows as the concentration is a tad higher than in other years but compared to others (Gantenbein, Grünenfelder) the wine is still well balanced, not too ripe or extracted but as always a very elegant creature with dark and red fruit, lots of smoke and earthy notes. This could develop into something really good. While good today, I would let it age for 7-8 more years.
  
  Decanting: Not decanted, good from the go.

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