I’m afraid for this wine, the cork was very dry when I put the screw in and the sides were wet when I started to pull it out. I only got halfway before the cork broke. Luckily I have other tools to retrieve the broken half. In the glass it looks okay, dark red, with no signs of bricking and barely any legs on the glass. The nose is gorgeous, earthy, full of tertiary flavors- forest floor, mushrooms, bacon and a whiff of rich cherry compote. The palate is sublime, smooth and a mix of fruit, acidity, those tertiary flavors and a warm mouthfeel. The cherry component is backed up by rooibos tea, some nutmeg and leather. This wine has aged nicely and thank goodness the cork held out. The finish is long with a nice streak of acidity that delineates the fruity red berries from the secondary evolution that I get. Nice ingrained tannins are holding it together but I feel it is peaking so drink till 2027 . I am serving it with Baked Ham and mashed potatoes for Easter dinner. 93 points for this $100 Burgundian Pinot Noir. 4 stars. Salut….
I hate it when I open a bottle way too young. It’s such a waste, yet I feel compelled to begin my tasting cycle at an early stage so I can watch a wine evolve. This bottle was unfortunately way too young for my amateur palate to really discern what the pro’s talk about. It offered textbook color and shade in the glass with a nose of cherry and cranberry. My initial taste was of tart cherries and crunchy pomegranate. I tried to coax more out of it but alas, it is in slumber. I will not delve too much deeper into the wine, saving it for a later date for a follow up. Right now I’m going with 90 points vs. the pro’s at 92. My drinking window would be in the 2017-2023 range. I made note that it was not Burgundian right now, but more primal and Pinot like. I really hope it evolves with some earth and funk, perhaps a touch of dark fruits would be nice. I paid around $25 for it making it a 3 point effort. Salut….