2007 Melville Pinot Noir Terraces

Community Tasting Notes (21) Avg Score: 91.0 points

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  1/17/2018 - CRUSHER Likes this wine: 95 Points

  beautiful strong nose, drinking well

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  8/14/2015 - VinoDiver Likes this wine: 92 Points

  2015 - Valpo Tasting: Still showing lots of fruit. This was very well liked paired with Grilled Salmon.

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  3/5/2013 - jfkwines wrote:

  Over three nights.drank w ell

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  9/16/2012 - vino_per_tutti wrote: 91 Points

  Black cherry, raspberry and rhubarb on the nose; red currant, licorice and asian spices on the palate. Rich and funky - very characteristic of SRH, if a bit too extracted. Definitely evolved over the course of the evening. Great with roasted pork.

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  5/23/2012 - Paul S wrote: 89 Points

  WXTP Tasting II (Beautiful Wines, The Plaza): A decent wine, but not one for me. I may be biased, but this Pinot had just a bit too much of everything at the moment for my tastes. It was as far away from Burgundy as one could get, but it was not that fact that disturbed me, but that the wine seemed to be pushed to the limits on almost all aspects. The big, heady nose was a fair warning of what was to come ahead but, to be fair, it was actually quite attractive with its rush of cherries, raspberries and sweet strawberry aromas and wafts of violet flowers nestling amidst some earth, herb and angelica root notes. It was the palate that threw me off. This was a huge wine, almost monolithic in its big, candied red fruit flavours - almost like sucking on boiled cherry sweets in one single beam of flavour, all the until the finish, where some herb and earth notes emerged. However, in spite of its great size and gobs of primary fruit, this actually had a nice sense of balance and proportion, with juicy acidity and fine tannins lending good support, and only a little trail of alcohol distracting from its overall poise. So, all in all not undrinkable, just that it is not all that enjoyable with its over-the-top feel at the moment. This should improve with time though. Unless you love the big-fruited style, I would leave this aside for 3 to 4 years to see how it develops.

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View all 21 Community Tasting Notes

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