Medium red, nose with cherries, spice and oak notes (but not that much of the "classical developed Pinot nose"). The palate is medium bodied, with some initial carbon dioxide feeling, cherries, spices, medium tannins with a rather dry character that unfortunately linger in the aftertaste which finishes a bit woody. While quite concentrated for a basic Bourgogne Rouge, this is overoaked as well as probably overextracted or otherwise manipulated in a way it didn't benefit from. Not at all old, but I don't see how this could benefit from cellaring. 83 p?
I basically agree with Krassens and Octopussy below (although I did drink it).
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Agreeing, more than six years later, with what Ocotpussy says below. Still carbon-frizzy, lacking deeper backbone. Fruit still alive, but more green stems and coffee than enjoyable.
Not over the hill, but will likely not develop further.
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Too much carbon-fizz. It didn't properly go away, even after decanting and waiting. Besides that - it seems overextracted and just too forced. Undrinkable.
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I suspected this would be bad. I had two bottles in the cellar and this one was missing 2 to 4 cm while the other has a normal fill. Under the capsule, there was a lot of mold on the cork and it was slightly soaked. The wine was fine though. It is very dark for a pinot noir. In the nose, there is a lot of wet earth, some blueberry, some chocolate, violets and leather. It smells like a Blaufränkisch from Austria. On the palate, the wine is irritating at first because it is slightly carbonated. This goes away after a while though. It's slightly hollow on the palate, really. Make sure you drink this at the lower end of the temperature spectrum for pinot (14 degrees celsisus, maximum 16 degrees). I don't know what Pascal Marchand did with this, but while it is agreeable, it's sort of strange for a Bourgogne Pinot Noir.
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Finally a drinkable bottle. Initial nose of sour cherry and barnyard but funky on the taste. After about 3 hours, the barnyard was gone leaving slightly sour cherry with an unmemorable finish
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I would have given higher than "84", except that this didn't have pinot characteristics I expect. Two people that drank the wine both said it smelled and tasted more like an "Italian" wine (Montepulciano?). Some earthy, cherry notes. We enjoyed it even if it didn't act like a pinot in many respects.
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I was worried because there was some green powdery mold on the outside of the cork and a little bit of staining up the sides of the cork almost to the top, but it doesn't taste spoiled.
The bottle has a label that says to decant and I haven't a decanter, so I ran it through the vinturi and let it sit for 20 minutes or so in the big-ass glass before tasting.
Lovely deep ruby, but I can still see my fingers through it. Fresh and fruity cherry/strawberry/raspberry with a nice light tartness and dry finish with just a friendly nod from the tannins. Not particularly complex, but enjoyable.
For about $16 with shipping I am pleased.
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Hard to believe this is a pinot. Maybe it's tainted...almost hot and zingy on the front of the tongue. Green pepper... Really hope the next bottle is better...
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7/15/2018 - Mckalm Likes this wine: 88 Points
Bättre än 1a flaskan, lite spritz men annars rätt lika. Passar till sous-vide kyckling
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4/27/2018 - Mckalm wrote: 87 Points
Lite oxidativa toner, lite spritsig initialt, mkt mörka bär o lite ek. Bra syra. Har peakat. Drick nu!
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12/27/2016 - Vintomas wrote: 83 Points
Medium red, nose with cherries, spice and oak notes (but not that much of the "classical developed Pinot nose"). The palate is medium bodied, with some initial carbon dioxide feeling, cherries, spices, medium tannins with a rather dry character that unfortunately linger in the aftertaste which finishes a bit woody. While quite concentrated for a basic Bourgogne Rouge, this is overoaked as well as probably overextracted or otherwise manipulated in a way it didn't benefit from. Not at all old, but I don't see how this could benefit from cellaring. 83 p?
I basically agree with Krassens and Octopussy below (although I did drink it).
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11/20/2016 - Krassens wrote: 86 Points
Agreeing, more than six years later, with what Ocotpussy says below. Still carbon-frizzy, lacking deeper backbone. Fruit still alive, but more green stems and coffee than enjoyable.
Not over the hill, but will likely not develop further.
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7/17/2011 - octopussy wrote: flawed
Too much carbon-fizz. It didn't properly go away, even after decanting and waiting. Besides that - it seems overextracted and just too forced. Undrinkable.
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9/25/2010 - octopussy wrote: 85 Points
I suspected this would be bad. I had two bottles in the cellar and this one was missing 2 to 4 cm while the other has a normal fill. Under the capsule, there was a lot of mold on the cork and it was slightly soaked. The wine was fine though. It is very dark for a pinot noir. In the nose, there is a lot of wet earth, some blueberry, some chocolate, violets and leather. It smells like a Blaufränkisch from Austria. On the palate, the wine is irritating at first because it is slightly carbonated. This goes away after a while though. It's slightly hollow on the palate, really. Make sure you drink this at the lower end of the temperature spectrum for pinot (14 degrees celsisus, maximum 16 degrees). I don't know what Pascal Marchand did with this, but while it is agreeable, it's sort of strange for a Bourgogne Pinot Noir.
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9/13/2010 - LEXKYWINE wrote: 82 Points
Finally a drinkable bottle. Initial nose of sour cherry and barnyard but funky on the taste. After about 3 hours, the barnyard was gone leaving slightly sour cherry with an unmemorable finish
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7/29/2010 - tward wrote: 84 Points
I would have given higher than "84", except that this didn't have pinot characteristics I expect. Two people that drank the wine both said it smelled and tasted more like an "Italian" wine (Montepulciano?). Some earthy, cherry notes. We enjoyed it even if it didn't act like a pinot in many respects.
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7/26/2010 - LEXKYWINE wrote:
No rating suspect spoiled or partially so
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7/18/2010 - K is for Kate wrote: 85 Points
I was worried because there was some green powdery mold on the outside of the cork and a little bit of staining up the sides of the cork almost to the top, but it doesn't taste spoiled.
The bottle has a label that says to decant and I haven't a decanter, so I ran it through the vinturi and let it sit for 20 minutes or so in the big-ass glass before tasting.
Lovely deep ruby, but I can still see my fingers through it. Fresh and fruity cherry/strawberry/raspberry with a nice light tartness and dry finish with just a friendly nod from the tannins. Not particularly complex, but enjoyable.
For about $16 with shipping I am pleased.
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5/17/2010 - gothamlumberjack wrote:
all the bottles seemed to have some sort of leak. the first had a completely soaked spongy cork and the wine was BAD!. i was refunded my money.
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5/10/2010 - NC Wine Guy wrote: 78 Points
Hard to believe this is a pinot. Maybe it's tainted...almost hot and zingy on the front of the tongue. Green pepper... Really hope the next bottle is better...
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4/24/2010 - JJKinch wrote: 86 Points
Similar to previous note
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4/15/2010 - Mark Brandon wrote: 87 Points
Needs 30 min to clear the carbon. Turns into something very good after 1+ hours of air. Tea, cherry, earth, mineral...
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3/25/2010 - JJKinch wrote: 86 Points
A little muted - some cherry, a little earth. Not sure if this is shut down or just not that expressive. Nice acidity.
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