Pinot Noir at Moncur (Bistro Moncur, Sydney): New oak, red berry and cherry fruit, a little dusty spice, caramel, smells a little ‘worked’. Less so on the palate though, tightly textured tannins are a little too much for the slightly muted fruit. Hmm.
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5/9/2022 - chatters wrote:
Pinot Noir at Moncur (Bistro Moncur, Sydney): New oak, red berry and cherry fruit, a little dusty spice, caramel, smells a little ‘worked’. Less so on the palate though, tightly textured tannins are a little too much for the slightly muted fruit. Hmm.
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10/10/2021 - Noobie Dee Likes this wine: 90 Points
Lovely on the nose. great texture. silky smooth. went really well with a good angus teppanyaki and mild gouda.
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