Final bottle, 3 years since last one. Peaking right now, drink 'em up. Still delicious, even more concentrated than in '09, but some of the tannins and acidity at the finish are retreating. Would love this with a juicy steak, but would overpower traditional PN dishes like salmon. Heady black-fruit and scorched-earth aromas, still explosive on palate with black currant, blackberry cobbler and wild berry flavors, leather and smoke, ultrasweet soft tannins, and a huge finish.
I really like this, but it certainly is about as far from Burgundian style pinot as you'll ever get. Still tannic (albeit softer) in its latter years, it is pinot in a syrah/cab style if there ever was one with a strong finish and a great wine with food. Really interested to know if it is just oak and alcohol or if there's something else juicing these.
some sediment on first pour. light burgundy in color. Smells of fruit/cherries/licorice with some spice. Wow... big fruit taste on first taste, but not sweet. slight tannins, but overall very smooth. Not big on Pinot Noir but this is very drinkable, very enjoyable.
My third of four bottles. I hesitated to write on the first two because the community is so positive. No doubt this is a big wine--a big stewed wine. Nose is reluctant but what comes through is stewed dark fruits. Perfect follow through on the palate--not a positive with a modicum of acidity offsetting the cherry/blackberry cough syrup taste. This was expensive and disappointing. Cannot be analogized to burgundy at twice the price or Cal pinots of comparable price. If tasted with syrahs I suspect no taster would say "Why this is a pinot"
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