P&p at cellar temp; best at least 30 minutes after pouring (or maybe it's just palate acclimatization). Pours hazy red. Fresh fruit aromas along the lines of mixed berries, apples and citrus, with rooty, spicy earthiness and a touch of 'natural wine' sort of cidery character but no real off-notes. Citrusy flavors with tangy acidity to match. Light tannins. It tastes and smells more like white wine than red (it's a mix of Pinot Noir and Pinot Gris). Pretty tasty. Definitely a bit weird, but fun wine.
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Visually a denser ruby red than I'd usually expect in burgundy. A little cloudy. Darker riper red fruit on the palate. Raspberry. Some strawberry. Really good length. Baking - cinnamon. Medium mouthfeel. Very enjoyable
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It's been a long time coming, but we're finally diving into the 'alternative' New Zealand wine scene. Working in a NZ steakhouse a few years back, my only exposure to these wines, as you might've guessed, was based on the classic Marlborough Sauvignon Blanc, Otago Pinot & a few Bordeaux blends here and there. Thanks to importers like RAW, Hermit Ram shook up my perception. Theo Coles (sounds like a jazz artist) expresses place & grapes beautifully using principles of permaculture and regenerative agriculture and as a result creates wines full of life, character and purity.
"Pinots" is a blend of Pinot Noir and Pinot Gris sourced from a gravel soils vineyard in North Canterbury. The two grapes co-ferment on their skins in amphora, which does a lot of goodness for both. The Gris gets amplified texture, while the Noir contributes with sublime aromatics of stemmy forest fruit, Damson plums, black cherries and a hint of peppery spice and fennel. Comes in cool & collected on the palate, but there's a wild side to it that just lingers in the background saying, "I'm ready to be assertive if you give me an occasion".
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10/3/2022 - Beerzebub wrote:
P&p at cellar temp; best at least 30 minutes after pouring (or maybe it's just palate acclimatization). Pours hazy red. Fresh fruit aromas along the lines of mixed berries, apples and citrus, with rooty, spicy earthiness and a touch of 'natural wine' sort of cidery character but no real off-notes. Citrusy flavors with tangy acidity to match. Light tannins. It tastes and smells more like white wine than red (it's a mix of Pinot Noir and Pinot Gris). Pretty tasty. Definitely a bit weird, but fun wine.
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4/3/2022 - pcwoz Likes this wine: 91 Points
Visually a denser ruby red than I'd usually expect in burgundy. A little cloudy. Darker riper red fruit on the palate. Raspberry. Some strawberry. Really good length. Baking - cinnamon. Medium mouthfeel. Very enjoyable
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7/9/2021 - grapenomad wrote: 91 Points
It's been a long time coming, but we're finally diving into the 'alternative' New Zealand wine scene. Working in a NZ steakhouse a few years back, my only exposure to these wines, as you might've guessed, was based on the classic Marlborough Sauvignon Blanc, Otago Pinot & a few Bordeaux blends here and there. Thanks to importers like RAW, Hermit Ram shook up my perception. Theo Coles (sounds like a jazz artist) expresses place & grapes beautifully using principles of permaculture and regenerative agriculture and as a result creates wines full of life, character and purity.
"Pinots" is a blend of Pinot Noir and Pinot Gris sourced from a gravel soils vineyard in North Canterbury. The two grapes co-ferment on their skins in amphora, which does a lot of goodness for both. The Gris gets amplified texture, while the Noir contributes with sublime aromatics of stemmy forest fruit, Damson plums, black cherries and a hint of peppery spice and fennel. Comes in cool & collected on the palate, but there's a wild side to it that just lingers in the background saying, "I'm ready to be assertive if you give me an occasion".
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