My Super Bowl wine. Initially it was quite ripe and fruit forward. Very Californiaish. Jean Gabin would not approve. After 10 minutes of air the acid comes into balance and the wine changes dramatically. It's a simple wine A few more years of age might improve it. It tastes like a cousin to pinot noir. Not much tannin. Brght red fruits. Nice balance. Short finish. More acid than a typical pinot noir. That maybe makes it more food friendly. I'd drink it with the same foods I have with pinot noir. A pleasant drink but nothing I'd single out as a recommendation for others. A Louis/Dressner import.
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Had no idea what to expect. Was worried it'd be darker, more like his KO "In Cot We Trust." I was pleasantly surprised when it was not and I loved it. Really awesome acidity with beautiful raspberry fruit. Touch of barnyard on the nose and a dimension of that came out some on the first day but more on the second. I wish I would've opened this in July!
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I really like where this wine has gone over the past few months--I think that the extra time made a notable difference in the wine's appeal. Its nice level of raspberry ripeness is balanced by a lively acidity that makes it very easy to drink. No or low tannins; moderate finish. All I know about red wine made from Pinot Meunier is in this bottle and it's telling me that it's absolutely worthy of this solo effort.
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Lots of fresh berry-like character to this wine which is made from a grape variety that I don't have a lot of familiarity with (have I ever had a still Pinot Meunier before?). Clean, brisk, fruity, flexible with food. There's a story behind why this was made (see wineterroirs.com), that is pretty interesting in a noble, preservationist sort of way, and I liked this, but it's not as exciting as the Puzelat Pineau d'Aunis from the same vintage.
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This was really delicious. Light in body, but nicely concentrated fruit. Restrained ripeness, typical of the Loire, light tannins and lipsmackingly tart acidity. More tart than any red I remember tasting. Not overly bretty like some "natural" Loire reds. The overall effect is unusual and refreshing. Easy to drink - a nice quaffing wine. I wish there were more wines out there like this.
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This is Pinot Meunier from the Touraine. Without knowing much about the grape or its profile, this wine drinks of the signature of the winemaker - Terry Puzetal. It is made with grapes and grapes are what is expressed. Unfiltered, no odors of breet, but red fruits, balanced acidity, medium weight in body and in the mouth. Actually quite concentrated. This was recently shipped and it would be worth buying another bottle and letting it sit for a couple of weeks.
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While at this point it's nothing to write home about, there is a youthful liveliness, a freshness on the palate that intermingles w olive-like tones and a puckering tannic acid, nose of burnt toast, phenolic tires, a bit astringent, a touch of barnyard. Interesting story of a group of growers in France trying to keep Pinot Meunier alive by dedicating tiny parcels to its survival. A bit too one dimensional to my palate...even if it has a slight blue cheese tone.
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9/20/2011 - herberto wrote: 92 Points
Take 2, and this is just as delicious as last time. Really distinctively good, and fantastic at the price point.
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2/7/2011 - stevetimko wrote:
My Super Bowl wine. Initially it was quite ripe and fruit forward. Very Californiaish. Jean Gabin would not approve. After 10 minutes of air the acid comes into balance and the wine changes dramatically.
It's a simple wine A few more years of age might improve it. It tastes like a cousin to pinot noir. Not much tannin. Brght red fruits. Nice balance. Short finish. More acid than a typical pinot noir. That maybe makes it more food friendly. I'd drink it with the same foods I have with pinot noir.
A pleasant drink but nothing I'd single out as a recommendation for others. A Louis/Dressner import.
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9/12/2010 - bg2167 wrote: 89 Points
Had no idea what to expect. Was worried it'd be darker, more like his KO "In Cot We Trust." I was pleasantly surprised when it was not and I loved it. Really awesome acidity with beautiful raspberry fruit. Touch of barnyard on the nose and a dimension of that came out some on the first day but more on the second. I wish I would've opened this in July!
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8/11/2010 - slanum wrote:
I really like where this wine has gone over the past few months--I think that the extra time made a notable difference in the wine's appeal. Its nice level of raspberry ripeness is balanced by a lively acidity that makes it very easy to drink. No or low tannins; moderate finish. All I know about red wine made from Pinot Meunier is in this bottle and it's telling me that it's absolutely worthy of this solo effort.
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4/24/2010 - fCOT wrote: 90 Points
fresh, pure raspberry juice with a peppery finish.very enjoyable.
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1/17/2010 - slanum wrote:
Lots of fresh berry-like character to this wine which is made from a grape variety that I don't have a lot of familiarity with (have I ever had a still Pinot Meunier before?). Clean, brisk, fruity, flexible with food. There's a story behind why this was made (see wineterroirs.com), that is pretty interesting in a noble, preservationist sort of way, and I liked this, but it's not as exciting as the Puzelat Pineau d'Aunis from the same vintage.
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12/2/2009 - poptart_nyc wrote: 88 Points
bright wild berry rustic good pinot munier
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11/2/2009 - herberto wrote: 92 Points
This was really delicious. Light in body, but nicely concentrated fruit. Restrained ripeness, typical of the Loire, light tannins and lipsmackingly tart acidity. More tart than any red I remember tasting. Not overly bretty like some "natural" Loire reds. The overall effect is unusual and refreshing. Easy to drink - a nice quaffing wine. I wish there were more wines out there like this.
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9/20/2009 - JasonAdams wrote:
This is Pinot Meunier from the Touraine. Without knowing much about the grape or its profile, this wine drinks of the signature of the winemaker - Terry Puzetal. It is made with grapes and grapes are what is expressed. Unfiltered, no odors of breet, but red fruits, balanced acidity, medium weight in body and in the mouth. Actually quite concentrated. This was recently shipped and it would be worth buying another bottle and letting it sit for a couple of weeks.
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7/21/2009 - Gargantua wrote: 87 Points
While at this point it's nothing to write home about, there is a youthful liveliness, a freshness on the palate that intermingles w olive-like tones and a puckering tannic acid, nose of burnt toast, phenolic tires, a bit astringent, a touch of barnyard. Interesting story of a group of growers in France trying to keep Pinot Meunier alive by dedicating tiny parcels to its survival. A bit too one dimensional to my palate...even if it has a slight blue cheese tone.
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