Ruby transparent red with aromas of ash and red strawberries. Acid plus with prominent tannins and very savory, ashy taste with a lot of minerality and firm structure. Still angry and not softened yet. Your go to wine for braised red met. This is not your fruity Pinot and eats up a lot of Sonoma Cabernets alive! Let it air at least an hour and you'll have monster of a wine ready for your complex meal.
From Magnum and decanted for 3 hours, which it needed. A dense wine but also elements of elegance. Overripe black cherries but also notes of blackberries and some dried herbs. A finish that lasted 20+ seconds and the tannins still had plenty of backbone.
Opened about an hour before drinking but did not decant. The nose is pretty reticent but swirling brings out some earth and smoke. Pleasant. Very balanced palate of dark berry fruit, perhaps some plum, very spicy and tangy, earth, black pepper. Sharp acidity with long finish with some hints of tea. Really fabulous.
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(Ken Wright Cellars Pinot Noir Freedom Hill Vineyard) Bright ruby-garnet in the glass. An intense nose of black cherry, blackberry, earth, cola, and fennel is followed by a full-bodied palate of mouthwatering fruit and elegant tannins. Long finish. Winery Spotlight: Ken Wright Cellars
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