December 27, 2015 - Decent colour, out to rim; cherried - Marlborough style, showy, specious, later overpowered by charred oak, rather ghastly; better on the palate though lacks focus; diffuse finish, further undermined by sourness.
March 26, 2015 - Monthly Tasting Group LTB 2015-03; Germany: Ahr. (By MM): In the bouquet ripe red berries and some smoke. On the palate sweet and ripe red fruits, some acidity and round tannin. Overall a light weight with a bit too much sweetness.
August 11, 2013 - Already a very good showing at this stage. First day, too warm: Pepper mix on the nose, restrained fruit and too hot at 14% Alc. - Unbalanced. Second day, cooled down: Roasted almonds, a little walnut and coffee. Some wild berries. Sweet palate, with ripe raspberry and cowberry. Good earthy and candy finish. A good PN of international standard. Will be good with a piece of meat and mild cherry chutney. Drink or hold.
July 13, 2013 - Pale/medium ruby core, pale ruby rim. Fruity nose, sweet strawberry and raspberry, touch of sulphur which blows off with time. Medium/full bodied on the palate, sweet red fruit, herbal note, nice savoury edge, soft tannins and good acidity though it remains a touch syrupy on the medium/good length finish.
July 1, 2013 - colour of dark, autumnm raspberries; clear and nice. nose: smoke with a really small dosage od cherries; bit tart with smoked bacon - generally calm and elegant. taste: rather low acididty; fruity with sweety finisz; very drinkable; generally fruity with this little oaky touch and delicately sweet accent. Well done.
April 6, 2013 - Hmm... Very very strange indeed. Typical Pinot light raspberry appearance, spicy nose of cloves and white pepper and then... an unusually earthy wine with a touch of carbonation! Almost like one of those weird "natural" wines that have the consistency of lager beer, but more refined. Good, firm acidity, elegant touch of oak, and a graceful balance between sweetness and pepperiness, with an attractive core of fresh strawberry fruit. Very good in fact, but not sure about this fizzy element... Maybe decanting and a bit of vigorous shaking is required? Too weird for me.