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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2014 (based on 9 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 23 notes) - hiding notes with no text | | | Tasted by Merengue on 2/25/2015 & rated 91 points: Unscrewed and poured, this is just singing, wonderful red berry fruits, spices, minerality and acidity. This may be at its peak now so enjoy and consume over the next year at most. It did start feeling a bit flat and losing the fruit after about 90 mins open. Really really good bottle tonight. (1956 views) | | | Tasted by Merengue on 3/11/2013 & rated 90 points: Fully agree with Ecola's note. This has a nice balance of red fruits, spice, minerality and acidity. A bit short on the finish with soft tannins but very pleasant at five years old. Very oregonian. Nice surprise. (2580 views) | | | Tasted by ecola on 11/26/2012 & rated 90 points: Aromas of fresh red berries and a fair amount of herb and spice. Drinking great right now. Smooth mouthfeel and soft tannins. Acidity comes in on the finish. (2935 views) | | | Tasted by ecola on 8/30/2012 & rated 89 points: A very nice wine. Soft red cherry with some strawberry. A little bit of minerality and herbs keep this well balanced. Acidity on the finish makes this a pleasant food wine. (3157 views) | | | Tasted by lifeattable on 8/19/2012 & rated 90 points: This wine opens up nicely with a short decant. Lots of barnyard funk on the nose, mixed with some floral and caramel notes. (Caramel barnyard - what more could you ask for?!?) Palate is very juicy, with roses, cherry fruits, good acidity, and smooth tannins. Overall, a delicious new world Pinot. 88-91pts. (3325 views) | | | Tasted by tlsegel on 7/27/2012 & rated 90 points: Nose has a lovely combination of cranberry-cherry with a hint of pleasant smoke, floral, and forest floor. On the palate you'll find juicy cherry, subtle barnyard and mushrooms with a hint of pepper. Its bright acidity is rounded out by velvety tannins and a pleasant lingering finish. Tasting very well but definitely has potential to evolve further. (You may notice a slight fizz upon opening but it swiftly dissipates). (2221 views) | | | Tasted by gordoyflaca on 1/22/2012 & rated 87 points: candied, sweet and creosote (light) cherries. (1464 views) | | | Tasted by spmulligan on 1/8/2012 & rated 83 points: Nice Pinot. Good QPR. Little heat or harshness that you expect from a *bad* CA or NZ pinot. Not much transition or complexity but also unlikely to disappoint.
thefreewineblog.com (1358 views) | | | Tasted by Sid_Mac on 12/27/2011 & rated 88 points: This really benefits from decanting; my first glass was right from the bottle. There was this almost-carbonated / bright acidity quality that was off-putting. However, after a little time that went away and left a tasty PN. Another reviewer here at CT used the term "High toned", which is a good description. (1308 views) | | | Tasted by timhale5 on 9/3/2011 & rated 91 points: Drinking very well, might get slightly better but easily drunk now. Heavier than a normal nz Pinot, very fruity, goes well with gourmet wood fired pizza.... (1412 views) | | | Tasted by RBRG on 10/12/2010 & rated 93 points: Forest floor and wet earth on the nose with dark fruit aromas. Lovely intergrated tannin structure that bodes well for the future. Delicate oak with classic dark cherry palate. On the money in my book and a cut above the average Otago pinot (1734 views) | | | Tasted by amateurwino on 3/9/2010 & rated 86 points: High toned thing that's a bit refreshing in this lineup, but pushing nail polish ethyl acetate land, with a hint of dirt thrown in. On the palate, has a very present acidity that keeps this kind of lively, but I'm interested to know whether this is intended to be like this. Not undrinkable. Second bottle tasted is similarly high toned but not quite so strong as to make one wonder if it's a flaw waiting to blossom. Concentrated on the palate; a lot of oak, a little bit of spice, a lot of flavor, has some originality. 85-87. (1754 views) |
| Tarras Producer WebsitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.New Zealand New Zealand Wine (New Zealand Winegrowers)South Island Noeth Island (wine-pages.com)Otago On weinlagen-info |
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