Pinot supper (Bitton Restaurant, Erskinville): Concentrated red cherry fruit, alcohol heat under a slightly musty note, autumn leaves, cedar and vanilla. In the mouth the wine is slightly sharp, juicy acidity, rich and quite dense and thick chalky tannins, there is some fruit here that is initially quite muted but with time (over the course of 3 hours) it starts to grow in presence and lends a certain fleshiness to the mouthfeel, pulling the acidity and tannins together. The alcohol heat is a little intrusive on the long finish. I think I like it.
What was restrained on the nose doubled down in the mouth: huge flavors of big red fruit that was almost stunning with the overall impact and acidity. Paired with a braised pork tenderloin dish, this vintage knocked my socks off. One bottle left. I can't imagine I will leave it in the cellar beyond spring. If you have multiple bottles I implore you to enjoy one soon and go from there.
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