Not a shy Pinot in the glass, it's deep ruby and fairly opaque.
At first on the nose, crunchy red fruits like currant, Bing cherry and Damson plum with some red apple skin. Notes of spice indicate some forward oak. There are also hints of some fresh green herbs and a savory edge.
Definitely a bigger, riper style. That said, it's still Pinot Noir and by that I mean it's not a "doctored" or extracted into wannabe Cabland or given additives, etc. like some who will remain nameless here.
It enters with a dark crimson-skinned apple I cannot recall the name of along with flavors of acai, marionberry, black cherry and plums. It's always interesting to me when a Pinot wine veers into blue and black fruits. It's got a real verve in it's freshness and again, the only way I can describe the fruit is "crunchy." There is a savory edge to it which is rather like a streak of Genovese basil and a touch of dill. There are flecks of an almost coconut hint which rather leads me to wonder if there was some American oak on this wine.
The tannins are soft and round, balanced by lovely acidity and though 14.6%, doesn't seem "hot" or too intensely ripe. It's a nice wine that will go well with a range of food or can sip on it's own perhaps to the bigger Bordelais varietal drinker.
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