I don't drink a lot of Loire valley Pinot, but this is pretty nice. More red-fruited than black on the nose. Expansive on the palate, with good acidity and persistence.
Very enjoyable - no clue how the vintage was, but this is definitely a drinkable Pinot.
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Whatever awkward phase this wine was going through (or perhaps my last was a bad bottle), it is now going strong. Dense ruby red. No sign of bricking or aging. Bouquet: cherry liquor with enticing overtones of herbs, olives, and raw meat. Rich mouthfeel. More like a California than Oregon pinot, if that makes sense. Wonderful wine to drink with a range of foods.
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This doesn’t seem to be in such a great place right now. Tannins have faded. It takes 15 minutes upon opening to come together. The wine is still succulent and rich, but fairly one-dimensional with a bitter finish. I’m inclined to let my remaining bottles sit, hoping for a little emergence of tertiary flavors.
Translucent ruby in the glass; effusive nose full of earthy "Pinot" notes - love the nose here.
Light- to medium-bodied on the palate, good carry through to the finish, adequate acidity - there is a savory element to the red and black fruits as well. While the palate doesn't quite deliver on all the promise that the nose hints at, this is drinking very well.
No clue how much longer this wine will last, or in fact whether there is future favorable development ahead, but very good right now.
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This has evolved from its youthful stage. Quite well-balanced. Just evident tannins suggest it will last, and indeed, I would bet against those who believe this is an early-drinker. I think its will surprise. Currently it's extremely juicy with an enticing red-fruit quality, good acidity, and long, slightly tannic but not bitter finish. Great balance and poise. Not a Burgundy, a Loire pinot noir, so simpler, but very enjoyable and delicious. Not heavy enough for steak or stew. More suited to roast chicken, rabbit, or salmon, with which it would be outstanding.
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4/25/2020 - Bob H wrote:
I don't drink a lot of Loire valley Pinot, but this is pretty nice. More red-fruited than black on the nose. Expansive on the palate, with good acidity and persistence.
Very enjoyable - no clue how the vintage was, but this is definitely a drinkable Pinot.
1 person found this helpful, do you? Yes - No / Comment
10/30/2018 - MarkinBaltimore Likes this wine:
Whatever awkward phase this wine was going through (or perhaps my last was a bad bottle), it is now going strong. Dense ruby red. No sign of bricking or aging. Bouquet: cherry liquor with enticing overtones of herbs, olives, and raw meat. Rich mouthfeel. More like a California than Oregon pinot, if that makes sense. Wonderful wine to drink with a range of foods.
1 person found this helpful, do you? Yes - No / Comment
6/7/2018 - MarkinBaltimore wrote:
This doesn’t seem to be in such a great place right now. Tannins have faded. It takes 15 minutes upon opening to come together. The wine is still succulent and rich, but fairly one-dimensional with a bitter finish. I’m inclined to let my remaining bottles sit, hoping for a little emergence of tertiary flavors.
1 person found this helpful, do you? Yes - No / Comments (1)
6/7/2018 - Bob H wrote:
Translucent ruby in the glass; effusive nose full of earthy "Pinot" notes - love the nose here.
Light- to medium-bodied on the palate, good carry through to the finish, adequate acidity - there is a savory element to the red and black fruits as well. While the palate doesn't quite deliver on all the promise that the nose hints at, this is drinking very well.
No clue how much longer this wine will last, or in fact whether there is future favorable development ahead, but very good right now.
2 people found this helpful, do you? Yes - No / Comment
10/25/2017 - MarkinBaltimore Likes this wine:
This has evolved from its youthful stage. Quite well-balanced. Just evident tannins suggest it will last, and indeed, I would bet against those who believe this is an early-drinker. I think its will surprise. Currently it's extremely juicy with an enticing red-fruit quality, good acidity, and long, slightly tannic but not bitter finish. Great balance and poise. Not a Burgundy, a Loire pinot noir, so simpler, but very enjoyable and delicious. Not heavy enough for steak or stew. More suited to roast chicken, rabbit, or salmon, with which it would be outstanding.
2 people found this helpful, do you? Yes - No / Comment