Community Tasting Notes (5) Median Score: 91 points

  • Classic Eyrie Reserve PN that benefits immensely from long aging and improves over decades. Stunning last night with Fresh salmon, Oregon black truffle pasta & root veggies lightly grilled. Piercing notes of strawberries & red fruit berries, funky mushroom forest floor, and that nice red Dundee soil terroir. Elegant and layered with long follow through. Upright at room temp from morning till cork pull two hours prior to dinner and placed in fridge with cork for ~10 minutes before serving (60-ish degrees) and enjoying for 2 hours over dinner. Eyrie wines make you think as enjoyed!

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  • Is Kirk leaving? (With Photos) (Sips Restaurant in Southwest Harbor, ME): Color: Ruby red at the core with a peach tone at the rim of the glass.

    Smell: Lilacs, cement, earth, delicate notes of roses and wild strawberries.

    Taste: A melange of red fruits linger nicely in a delicate and subtle fashion.

    Overall: A stellar bottle that reminds me of a Côte Chalonnaise in it's style and grace. I think this is the sort of wine that many might not enjoy if they are looking for an "American" styled Pinot Noir...but for us with our food it was a wonderful pairing.

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  • Smoky brick red color. Loamy earth aroma with sweet red berry fruit and a hint of spice. On the palate, this shows a roasted fruit character with a big hit of stewed plums or prunes toward the end of the palate. The red fruit and loam that do show through this are round and soft. This one shows on the flabby side right now. Is steady throughout a few hours in the glass and will likely hold here for some time, but I have a hard time finding the commonality with great older Eyrie Reserves in this particular bottle. Drink?

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  • Nice nose of dusty blackberries, but the palate was a little disjointed. On opening, there were reasonable pieces to it -- some slightly syrupy blackberry, some acidity, but it didn't quite come together. Faded rather quickly.

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  • Green, boring.

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