Community Tasting Note

forceberry wrote:

Tuesday, January 5, 2021 - Made from biodynamically farmed fruit. Fermented spontaneously in stainless steel, macerated for 10 days, aged for a year in used 228-liter Burgundy pièces. 13,5% alcohol. Tasted fully blind in a "Burgundy or not Burgundy?" tasting.

Luminous and fully translucent red color with a slightly evolved brick-orange hue. Crisp, berry-driven and slightly wild nose with some animale funk, some smoky tones, a little bit of crunchy red fruit and a hint of vinegary VA. The wine is ripe, rather sauvage and slightly unclean on the palate with a medium body and quite wild flavors of ripe red cherries and wild strawberries, some bretty funk, a little bit of sous-bois, light raspberry juicy tones, an acetic hint of VA and a touch of hay. The acidity feels moderately high yet quite round and mellow, while the tannins are virtually nonexistent. The finish is wild, medium-long and subtly yet perceptibly mousy with flavors of salty liquorice, some fresh redcurrant, a little bit of sweet red plum and a hint of mousy THP. The fruit flavors fade away relatively fast but the mousiness persists for some time.

A juicy, somewhat too wild and structurally a bit too soft Pinot Noir that suffers from a mild yet unappetizing case of mousiness. People who tasted this wine earlier didn't notice mousiness, so most likely the wine will perform better upon opening than with some air. However, the overall feel wasn't particularly impressive to me, so I doubt I would've scored the wine particularly high even without the mousiness. Feels overpriced for its quality at approx. 40€.

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