Pale lemon-green; med+ youthful aromas of citrus fruit (grapefruit, lime, lime pith), tropical fruit (mango, melon, pineapple), floral (citrus blossom, elderflower, iris) and herbaceous (green bell pepper, grass, tomato leaf). Dry, med+ acidity, med alcohol, med body, med- intensity, and med finish. Flavors of citrus (grapefruit, lime, lime zest), green fruit (green apple, pear, grape), herbaceous (green bell pepper, sweet pea, green bean), and minerals (salt, oyster shell, wet stones). This is a good wine; drink now, not suitable for ageing.

Martinborough SB takes on a slightly more tropical and less herbaceous notes than to more southern island in New Zealand. And this is no exception. I enjoy this style, but found the mid-palate in this particular wine to be quite watery. Which drove down the intensity on the palate.

Medium amber; Pronounced intensity, tired/past its peak aromas of secondary yeast (cheese, dough), tertiary bottle age (honey, nutty, mushroom, hay), tertiary dried fruit (dried apricot, dried apple, dried prune) and tertiary signs of oxidation (caramel, apple cider vinegar). Dry, med acidity, med alcohol, med(-) body, med intensity, med finish. Tertiary dried fruit (apple, apricot, pear), tertiary bottle age (ginger, toast, honey, nutty, hay, mushroom) and signs of tertiary oxidization (almond, caramel, apple cider vinegar). This is a good wine; Too old.

While clearly 3-5 years past its peak, this wine, especially on the aromatic side, has a lot of interesting layers. First time tasting an older Meursault and was a fun experience.

Pale gold; Med- intensity, youthful aromas of secondary yeast (cheese, brioche, toast, bread dough), citrus (lemon, lemon peel), green fruit (apple, pear), stone fruit (peach, apricot), minerals (wet stones) and floral (citrus blossoms, honeysuckle, jasmine, acacia). Dry, high acid, med alcohol, med-body, med intensity, and med finish. Flavors of secondary yeast (cheese, bread dough, brioche, toast), citrus (lemon, lemon peel), green fruit (apple, pear), pungent spice (ginger, white pepper), floral (blossoms, honeysuckle, jasmine) and minerals (gravel, wet stones). This is a very good wine; drink now, not suitable for aging.

Both of us quite enjoyed the elegant, subtle aspects of the wine. Well made, well balanced and delightfully refreshing. Would buy again.

Medium ruby; Medium intensity, youthful aromas of red fruit (cranberry, cherry, strawberry), black fruit (black cherry, black plum), herbaceous (tomato leaf, blackcurrant leaf), pungent spice (liquorice, white pepper, fennel), and secondary oak (cloves, smoke, charred wood, cinnamon, vanilla). Dry, med acidity, med- tannin, med- intensity, med- finish, med body, med alcohol. Flavors of red fruit (cranberry, strawberry, red cherries), black fruit (black plum), pungent spice (white pepper, liquorice), herbal (medicinal, fennel) and secondary oak (cloves, smoke, nutmeg, cinnamon). Acceptable; drink now, not suitable for aging.

Not noted in the WSET notes is how manufactured dark this wine is compared to what a Pinot Noir should be. I am not accusing Beringer of anything, but it is a very dark ruby. Also, this reminds me a holiday spiced/mulled wine - really quite heavy on the clove and cinnamon to the point it overwhelms the fruit. Still, for $6, yes $6, it would be hard to find another Pinot Noir that isn't kool-aid.

Last note, there is no way this is a 92 point wine (which Wine Enthusiast gave it).

Medium garnet; Medium- intensity, developing aromas of red fruit (cherry, cranberry, raspberry), herbal (tea, lavender, medicinal), floral (potpourri, rose), secondary oak (cedar, smoke, coffee), and tertiary bottle age (leather, leaves, tobacco, savoury meat, forest floor, earth). Dry, high acid, high tannin, high alcohol, med body, med+ intensity, med+ finish. Flavors of secondary oak (toast, cedar, smoke, bitter chocolate, burned coffee, cola, cloves, espresso), red fruit (cherry, cranberry), pungent spice (cola, liquorice, pepper), herbal (fennel, tea, lavender), floral (potpourri, rose), and tertiary bottle age (leather, forest floor, wet leaves, dried tobacco). This is a very good wine; Drink now, but has potential for ageing.

Like most young nebbiolo I have had, this is dominated by rustic, dry, oakey tannins. Those do relent after two days of being opened but the wine doesn't really gain anything more. This could really use some time.

Deep purple; med+ intensity, fully developed aromas of herbal (mint, eucalyptus, medicinal), secondary oak (chocolate, espresso, cedar, smoke, mocha), black fruit (black currant, black cherry, black plum), floral (rose, violet), tertiary fruit (prune, fig, tar), and tertiary bottle age (forest floor, wet leaves, earth). Dry, med tannins, med- acid, high alcohol, med+ body, med+ intensity, med+ finish. Flavors of tertiary fruit development (dried blackberries, plum, cranberry, cooked red plums), tertiary bottle age (leather, forest floor, game, wet leaves, black tea, black olives), secondary oak (cloves, coconut, toast, chocolate, smoke, espresso, vanilla) and floral (rose, violet, geranium). This is an outstanding wine; drink now, will not benefit from additional ageing.

This was drinking perfectly. Smooth, integrated tannins and layers of flavor and aromas. Great deal from winebid at $19.