Dark cocoa powder, poached cherries with hints of truffle oil, fresh tobacco, wet earth and
dark red forest berries dance around the nose. On the palate, flavors of cherry compote
are complemented by fresh bramble and a hint of tar and grilled meat that finish with a
lingering twang of chalky tannin. The perfect match for chargrilled quail and rosemary,
Peking duck pancakes, Beaufort cheese or bruschetta with olive tapenade and feta cheese.
International Wine CellarExpressive aromas of red berries and spicecake, with a deeper note of cherry pit coming up with air. Juicy, open-knit red fruit flavors are given spine by tangy acidity and show good clarity. Nicely balanced, classic pinot, with good finishing cling and spicy persistence. This wine was fermented with 25% whole clusters and got "about 1% new oak," according to winemaker Steve Flamsteed.
Australian Wine CompanionA full (and longer than usual) tasting note for this wine will be included in an upcoming
book by James Halliday titled '1001 Wines Under $20,' and will appear on the day of the release of
the book, scheduled for 1 November 2011.
The Wine AdvocateThe 2010 Pinot Noir presents a pale to medium ruby-purple color and aromas of warm
raspberries and kirsch with hints of tar, damp earth and grilled duck breast. The light to medium
bodied palate is softly textured with light tannins possessing just enough berry fruit and earthy
flavors plus a good backbone of crisp acid. The finish is medium-long.
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