March 2, 2023 - Serve with casseroles and game meat dishes over the next 6-8+ years.
July 6, 2017 - Craggy Range Masterclass with Mark Cunliffe (wine ark alexandria): Aromas of milk chocolate over muted cherry and polished oak. With time it opens up a bit and gets richer on the nose. Riper but still with touches of tartness on the fruit in the mouth. Again a bit of tannic heft, spice and bitterness on the palate that closes things down a bit and, for me, ruins the finish. Hmm.
January 16, 2017 - New Zealand London Annual Trade Tasting (Lindley Hall, Royal Horticultural Halls): 50% whole bunch, 30% barrique for 10 months
Ripe red fruit straight from the start, delicate with some sweet spices, a thin oak frame.
The palate shows soft tannins, its mellow, clear red fruits, some spices with a touch of oak, straightforward. Easy to like, easy to drink on its own but could also work with food, med finish.
I did expect more complexity though due to its name and fame
October 9, 2016 - Pinotpalooza (Carriageworks, Redfern): A little closed but opens to reveal cherry and sweet spice, slight oak notes. On the palate it's juicy and fleshy with cherry fruits married to slightly drying tannins. Okay