Consumed over two nights. This is dark garnet, translucent, in appearance. Aromatics of oxidized smoke almost like a coal based earthiness over graphite, dark subdued cherry fruit, almost roasted stems. Consistent palate. I understand the smoke is part of the earthy /soil terroir and not related to taint or a barrel toast. Medium minus body, medium minus acid but there’s structure, not flabby medium length in finish. Tannins are finely integrated. Seems a little past its prime. Drank this with risotto with white truffle starter with TG meal, which worked fine. Interesting wine.
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Smoked meat is the dominant aroma. A bit more fruit in the flavor, but still oddly meaty. Despite temperature controlled storage since purchase this wine seems surprisingly bricked in color and oxidized in flavor.
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Don't drink a lot of Winderlea wines but believe this has stem inclusion. Consumed over two evenings. Really liked this on the first night where there was a lot of soft cherry, ample funk, soil and had a great softness to it. Second night the funk and fruit were still there but was more tannin driven on the mouth feel. Enjoyed!
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Served with ground beef taco salads, made with the Fronterra grill mix. Like most Fronterra Grill products, the mix has a broad range of flavors, some delicate, some bold. I picked an Oregon pinot from a cold vintage because I wanted lots of acidity, didn't want fruit competing with the dinner and hoped to find a pinot with sufficient body to not be overwhelmed, but with enough to finesse to add to the dinner. It worked! I still haven't figured out the 2011 OR pinots as a stand alone sipper, but the ideas for pairing made for a delightful dinner.
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Light ruby in color, translucent. Richer and deeper (dark, sour cherry) on the palate than the wine would appear to the eyes. More funk and spice (Asian or Indian) than fruit in this vintage compared to warmer years.
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Took to a dinner with friends. Served after a Big Table Farm from the same vintage. A bit darker fruits, definitely sense the stem inclusions and because of this getting more tannins. Nice interesting contrast.
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Lighter bodied, ruby color. Black raspberry and hint of spice. Good acidity, and just a bit of dusty tannins. Medium finish. Nice, restrained, but not brilliant, to my thinking.
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Black cherry, with a mix of earthiness and cocoa. Actually zesty with hints of lemon and lemon rind. Nice waves of salty meaty minerality. Great mouth watering acidity and tannins well integrated. Not perfectly linear, but bottled just a few months ago, but exceptionally light on its feet and showing good finesse. Long finish. Give it another 6 mo at least, but could age. 92+, emphasis on the plus. This is what great wines from a cool vintage can taste like.
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11/25/2021 - lgomberg wrote: 90 Points
Consumed over two nights. This is dark garnet, translucent, in appearance. Aromatics of oxidized smoke almost like a coal based earthiness over graphite, dark subdued cherry fruit, almost roasted stems. Consistent palate. I understand the smoke is part of the earthy /soil terroir and not related to taint or a barrel toast. Medium minus body, medium minus acid but there’s structure, not flabby medium length in finish. Tannins are finely integrated. Seems a little past its prime. Drank this with risotto with white truffle starter with TG meal, which worked fine. Interesting wine.
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11/3/2019 - kscaldef Does not like this wine:
Smoked meat is the dominant aroma. A bit more fruit in the flavor, but still oddly meaty. Despite temperature controlled storage since purchase this wine seems surprisingly bricked in color and oxidized in flavor.
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5/11/2018 - Bellissimo Likes this wine:
Don't drink a lot of Winderlea wines but believe this has stem inclusion. Consumed over two evenings. Really liked this on the first night where there was a lot of soft cherry, ample funk, soil and had a great softness to it. Second night the funk and fruit were still there but was more tannin driven on the mouth feel. Enjoyed!
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4/26/2018 - wine4lux Likes this wine: 92 Points
Served with ground beef taco salads, made with the Fronterra grill mix. Like most Fronterra Grill products, the mix has a broad range of flavors, some delicate, some bold. I picked an Oregon pinot from a cold vintage because I wanted lots of acidity, didn't want fruit competing with the dinner and hoped to find a pinot with sufficient body to not be overwhelmed, but with enough to finesse to add to the dinner. It worked! I still haven't figured out the 2011 OR pinots as a stand alone sipper, but the ideas for pairing made for a delightful dinner.
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3/28/2018 - wine4lux Likes this wine: 91 Points
Light ruby in color, translucent. Richer and deeper (dark, sour cherry) on the palate than the wine would appear to the eyes. More funk and spice (Asian or Indian) than fruit in this vintage compared to warmer years.
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11/24/2016 - M.Batard wrote: 89 Points
Pleasant. A little one-dimensional. Paired against grilled pheasant.
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4/20/2016 - Bellissimo wrote:
Took to a dinner with friends. Served after a Big Table Farm from the same vintage. A bit darker fruits, definitely sense the stem inclusions and because of this getting more tannins. Nice interesting contrast.
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12/28/2015 - M.Batard wrote: 91 Points
Lighter bodied, ruby color. Black raspberry and hint of spice. Good acidity, and just a bit of dusty tannins. Medium finish. Nice, restrained, but not brilliant, to my thinking.
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6/23/2013 - yossarian.livez wrote: 92 Points
Black cherry, with a mix of earthiness and cocoa. Actually zesty with hints of lemon and lemon rind. Nice waves of salty meaty minerality. Great mouth watering acidity and tannins well integrated. Not perfectly linear, but bottled just a few months ago, but exceptionally light on its feet and showing good finesse. Long finish. Give it another 6 mo at least, but could age. 92+, emphasis on the plus. This is what great wines from a cool vintage can taste like.
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