Medium red. Spicey, earthy cherry fruit. Lots of nice barnyard notes as well as some nice orange peel notes as well. Just slightly sweet on entry though it ends up lean and concentrated without the sweetness in the finish. Excellent. Best of the three Pinots.
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Bill's Monthly Lunch - October 2009 (Vancouver, BC): Tasted blind - Medium ruby with some slight browning at the edge. Notes of barnyard, red cherries, red currants and fresh figs. Medium to light body, sharp acidity and low to medium tannins. Very fresh mouth feel. Burgundian in style. This is very nice to drink now but will get better. Hold for a few more years. Excellent. 92+
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My last bottle of '98, so sad because it would have been tasty next year and a several years hence. If you are thinking of drinking yours, save it! Still with delicious fruit, cherry pits, round, balanced, just right. Paired with "Big Ass" Wild Mushroom Ravioli and brown butter sage sauce it was OUTSTANDING.
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5/30/2016 - jlgnml Likes this wine: 92 Points
Deep color for its age, good fruit, muted flavor, good finish.
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10/10/2009 - David J Cooper wrote:
Medium red. Spicey, earthy cherry fruit. Lots of nice barnyard notes as well as some nice orange peel notes as well. Just slightly sweet on entry though it ends up lean and concentrated without the sweetness in the finish. Excellent. Best of the three Pinots.
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10/9/2009 - godx wrote: 92 Points
Bill's Monthly Lunch - October 2009 (Vancouver, BC): Tasted blind - Medium ruby with some slight browning at the edge. Notes of barnyard, red cherries, red currants and fresh figs. Medium to light body, sharp acidity and low to medium tannins. Very fresh mouth feel. Burgundian in style. This is very nice to drink now but will get better. Hold for a few more years. Excellent. 92+
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5/25/2009 - halfred wrote: 95 Points
My last bottle of '98, so sad because it would have been tasty next year and a several years hence. If you are thinking of drinking yours, save it! Still with delicious fruit, cherry pits, round, balanced, just right. Paired with "Big Ass" Wild Mushroom Ravioli and brown butter sage sauce it was OUTSTANDING.
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