Burgundy Masterclas with Lisa Perotti Brown (American Club): Good typicity of the terroir with fresh cut flowers, red cherries and more flowers. Not floral in a dainty style but more of a mature disposition. Fresh berries, brambles, some leaf, dash of earth dust. With time, the coffeeish dark choc oak came out on the nose but palate wise , the wine didnt develop much more complexity. Good but not great.
Not as approachable as I was hoping, but might have been the subpar stems at Froggy's in Highwood. Narrow and focused, with black cherry and rhubarb notes. Flinty texture. Probably drank too early in in the wrong circumstances.
Great fruit. Nose has alot of licorice initially mixed in with cherries/strawberries. Getting a little tar as well in the nose..interesting. Very nice color. No discernable tannins Just glides over the palate. Silky candied, sweet juice. Really good. I'll let it decant for an hour or two and check back. At $49/bottle great QPR
After 3 hrs decant: Same nose as above but getting some earth now. Fruit really comming out to play. Juicy and elegant and interesting.
After 6 hrs decant: WOW just keeps on getting better. The nose is very expressive and more classic pinot now. I'm reminded why good Burgundy is the best Pinot in the world. The ratings on American Pinots can be overinflated (I'm guilty as well). Very few have the complexity and grace of a wine like this. I'd rate this even higher if there was more structure to it.
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