Drank on 5/30 with Maurizio and Iya.
I really wanted to love this wine. It was my second time having it (first time in my apartment with Riley and Wes). It got rave reviews from various outlets, and with more wine experience under my belt, I thought I’d be able to appreciate it more.
Aromatically, the wine really stands out. It’s got that fungal note often found in pinot noir, with dark red fruits like black cherry, baking spice, and orange peel as the wine evolves in the glass. On the palate the wine feels round and has substantial weight for a Pinot Noir, but I can get past the bitterness on the finish. It’s a well-balanced wine, but I feel like I’m missing something with the hype from critics. Maybe I should have eaten it with cheese?
Maurizio couldn’t believe how much he loved it. Said the moldy aspect is what he really looks for in wines. Unlike other Pinots for him...
Will try a Willamette Pinot soon and see if I like it more.
Drank on 5/30 with Maurizio and Iya.
I really wanted to love this wine. It was my second time having it (first time in my apartment with Riley and Wes). It got rave reviews from various outlets, and with more wine experience under my belt, I thought I’d be able to appreciate it more.
Aromatically, the wine really stands out. It’s got that fungal note often found in pinot noir, with dark red fruits like black cherry, baking spice, and orange peel as the wine evolves in the glass. On the palate the wine feels round and has substantial weight for a Pinot Noir, but I can get past the bitterness on the finish. It’s a well-balanced wine, but I feel like I’m missing something with the hype from critics. Maybe I should have eaten it with cheese?
Maurizio couldn’t believe how much he loved it. Said the moldy aspect is what he really looks for in wines. Unlike other Pinots for him...
Will try a Willamette Pinot soon and see if I like it more.
May 31st, 2021
Santa Maria Valley, Central Coast, California, USA
