February 25, 2015 - 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.
March 11, 2013 - 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.
November 26, 2012 - 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.
August 30, 2012 - 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.
August 19, 2012 - 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.
July 27, 2012 - 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).
January 22, 2012 - candied, sweet and creosote (light) cherries.
January 8, 2012 - 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
December 27, 2011 - 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.
September 3, 2011 - 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....