Inviting, fragrant aromas of blackcurrant, black cherry and liquorice. Elegant acidity and fine-grained, plush tannins serve up rich red cherry fruit. The clean, fruity finish lingers with liquorice and vanilla notes. The 10% inclusion of Merlot, Malbec and Petit Verdot adds complexity. A worthy grill companion.
Showing leather, cedar box and spice with hints of bitter chocolate; soft tannins; quite plush and complex, still possessing good fruit, but showing its age quite well. Drinking well now, but may hold on for a few more years.
This Oregon Pinot is sourced from estate fruit in the Chehalem Mountains, and wow, what a delightful surprise. The nose reveals juicy, wild black and red fruits, toasted vanilla, earth, plum and fragrant floral notes. It shows both power and grace on the palate with lush, generous fruit, surprising poise and balance with its array of spice and fine oak stylings and acidity. Cellar for five years, or decant and drink now. Pair with pheasant or veal.
Burgundy meets New Zealand in this stylish Pinot from Sonoma. Tawny ruby in colour, high-toned cherry nose; richly extracted, supple and lively on the palate with a firm finish.
Bright, full ruby. Some complexity on the nose; fruit has finesse, oak is well dosed. Equally balanced on the palate; good extract, elegant and round. A complete wine, very well made.
Ripe and fresh dark-cherry and wildberry aromas and flavours, with hints of earth and spice and a beautiful touch of minerality on the silky finish. Quite approachable, but still has a robust quality, as the flavours are really full and well defined. Grilled roast pork or chicken would be perfect.
Winemaker Jon Priest’s statement that “Pinot Noir shouldn’t be obvious. It should be constantly changing in the glass” is clearly evident in this wine. Possesses a great mouthfeel with silky and velvety texture, bright black cherry, raspberry, plum and earth; fresh acidity, firm backbone, yet elegant, refined and pretty with its floral nose. The wine keeps revealing itself with every sip and the longer it stays in the glass. Will definitely benefit with a couple of years in the bottle, but it’s so delicious now, it may not last in the cellar.