October 5, 2019 - Burgundy "Masterclass" - Day 1 (Sydney, New South Wales, Australia): [From Coravin] Muted black fruit (subtle sour cherry, subtle cooked black plum) and generic vegetal and herbaceous characters. There is a very distracting oxidative line through this wine, similar to sherry. The unfortunate quote of the day was “this wine is corked… like, proper corked”.
October 5, 2019 - Earlier tasting from Coravin confirms that this is impressively corked.
January 16, 2019 - klar, dunkles rubinrot
sauber, ausgeprägtes Aroma nach Waldbeeren, Karamell, leichte erdige Noten, noch sehr jugendliche Nase
trocken, kräftiges Tannin (für Pinot), mittelgewichtig, am Gaumen dominieren die Primäraromen - ebenfalls noch sehr jugendlich, langer Abgang
hat meiner Meinung nach noch Potential für einige Jahre
August 3, 2018 - From a coravin by the glass pour at Park Avenue Wines (Portland, OR). Light to medium bodied with a lot of minerals and some green notes. Having tasted some very fruit forward OR PN's directly prior this seems very elegant and restrained, which is a welcome change.
August 1, 2018 - Coravin fun - old new arrivals (My place, Kent Street): From Coravin. Cork taint over red berry, sweet spice and a little meatiness. Sour and unpleasant on the palate. Corked. FLAW
December 26, 2017 - Not bad but also not that good. No green notes, but a strange metallic note on the palate. That improved a bit with air, so I'd agree with the prior taster who suggested waiting or decanting.
May 6, 2017 - With PnP, just meh. Smooth, light to medium bodied, but slightly medicinal and herbal finish. Re-corked and overnight in fridge was nice improvement. Two nights, was even better. Recommend long decant and slightly chilled.
August 9, 2015 - Deep burgundy red in glass. Nose is nice, no green aromas. Palate is smooth with a pinot lightness, juicy acidity and slightly drying tannins. Not green or stemmy, good for one glass. Following week with Coravin- still not green, but could not drink the rest.
March 29, 2014 - Minerals and tannins and firm, but finish has a green note. Not good. Better after decanting at least 4 hours.
September 14, 2013 - Agree with scores of other reviewers. This is not a typical example of the variety.