Happy Thanksgiving! 🍁🦃🍽
Not in love with the style. Glad it was only $55-$60. We’ll see if it pairs better.
For my palate, there is a lot of funk here. The extraction is much more than I prefer.
The fruits are ruby, ripe, tart, somewhat sour; blackberries, black raspberries, plum, black cherries, blueberries cranberries & pomegranate. Edgy, grey volcanics, moist forest floor, cinnamon to stick, nutmeg, pronounced clove, dark spice, tree sap with bark, dry crushed rocks, eucalyptus, mid herbaceous-sage leafing with fresh, withering & candied florals of; dark, red, purple, blue framed lavender. The acidity is ok. The finish just doesn’t seem right to me. The bottles not corked or off. Just not my style or a very off vintage for them. It also shows elevated alcohol burn.
Can’t say the turkey made it better...did get a little better with my homemade cranberry sauce. — 14 hours ago
The ‘Roland Green Vineyard’ is a six acre parcel that is planted to ungrafted Wadenswil and Pommard clone Pinot Noir. The earthy aromatics from the Pommard clone Pinot Noir really entice as a core of dark fruits and even cola tones round out the downright sexy aromatics. The soft palate really enitces, as this effortlessly glides throughout the drinking experience. A deep core of red and dark fruits mingle with citrus rind and peat moss tones on the palate. Elegant and totally gratifying to enjoy in its youth, the outstanding 2016 ‘Roland Green’ Pinot Noir will provide drinking enjoyment for at least another fifteen years. Drink 2020-2038- 94 — 3 days ago
I’ll preface this with the fact that I don’t drink a lot of Pinot as I’m not a huge fan.
This was an awesome rec from the guys at Amathus! 30+ minute decant. Lovely red color with ever so slight brown edges. Nose contained oak, vanilla, and strawberries. Cherries, cream, maple syrup, and cinnamon on the palate. Definitely on the sweeter side. This was like drinking cheesecake with cherries and cinnamon on top. Reminded me of the Dimchurch Shiraz, except in Pinot form. Could have been a little deeper, but had a great finish! Paired lovely with a sausage stuffed chicken breast, small Cornish potatoes, and cinnamon covered pears. One of the best dinners I’ve cooked in a while too, so I’m sure that impacted the experience and rating :)
Best Pinot I’ve ever had!! Buying more! — 8 days ago
I’m not in at winery or retail price but pre-aged @ $50 on the secondary market, yeah, ok.
The nose reveals; ripe, sour, dark cherries, blackberries, black raspberries, dry cranberries, strawberries, plum, raspberries & blueberries, spice, clove, cinnamon stick, nutmeg, vanillin, anise to black licorice, sweet tarriness, dark, rich, earth, tree bark/sap, eucalyptus, maple syrup, dry crushed rocks, volcanics, limestone with some very bright, brilliant, candied fresh & withering; dark, red, purple & blue florals.
The nose at this point is better than the palate.
Ripe, sour, dark cherries, blackberries, black raspberries, dry cranberries, strawberries, plum, raspberries some rhubarb & blueberries, dark spice pronounced palate heat, clove, cinnamon stick, nutmeg, vanillin, anise to black licorice, dark, sweet tarriness, dark, rich, earth, tree bark/sap, eucalyptus, dry stems, maple syrup notes, dry crushed rocks, volcanics, limestone with some very bright, brilliant, candied fresh & withering; dark, red, purple & blue florals. The acidity is a February waterfall in Hawaii. The finish is a little hot but, palatable, well balanced, nice tension & structure, elegant, lush, ruby, persistent, landing on deep spice & earth.
Hits 9.2 rounding up a bit. — 6 days ago
Thanksgiving 2020; a quiet day with just my wife and the kitties, hopefully 2021 brings family and dear friends back for group enjoyment of this Holiday.
Nose has mashed cherries, moist garden soil, red raspberry smeared on old leather, blackcurrant, currant leaves, ripe plum and old tobacco.
Palate has black cherry, plum, cedar box, under-ripe blackberry, under-ripe blackcurrant, dry soil with iron, dried cherry but still with solid tannins. Medium acidity with a long finish.
Likely the best bottle of Domaine Camus Père & Fils we've had, in stellar shape with at least a solid decade in front of it, wow! — a day ago
Shame on me for pulling the cork a few years too early on this one, but had to for a customer event. And, hey, it was a good learning experience. Intoxicating red currant, cherry aromas, underbrush, dried herbs and spice, dense tannins but smooth like suede (unfortunately those tannins were ever so slightly bitter on the finish). I expect the palate will develop with time (tannins could chill out just a bit more and expect the subtle oak spice will take more of a back seat with time). A very good wine that aspires to be - and just might become - outstanding. Great example of the iron first in a velvet glove. — 4 days ago
This is a nice surprise. A nice Pinot Noir from Burgundy.
Dry on the palate with cherries, red currants, raspberries, light oak, spices, chocolates, peppercorn, vegetables, herbs, graphite, earth, leather and light barnyard.
Medium plus in body with medium plus acidity.
Nice length on the finish with spices and raspberries and fine grained tannins.
Needs a couple of hours to open up properly, and show the tannins and structure.
Thank you Wendy for sharing this with us.
Wine Enthusiasts 92 points.
This 6 year old is still young, and would be better in 5 years.
Better with food than just by itself, right now. Tangy and a little hot at the back of the throat. Spicy with a nice mouthfeel.
13.5% alcohol by volume.
$50. — 19 hours ago
Benchmarking. Decanted for 6 hours in a wide-bottom decanter. In reality, opened this for Saturday (it is Thursday). On the nose: off the bat, perhaps doesn't have the intensity of the 15, but a coiled density, very much its own vintage...rose petals, leaves, wild strawberry, soft mulberry and pomegranate. By the way, the color is amazing for a Thomas: a dense magenta. On the palate: fantastic acidity, then soft stem notes, black raspberry, wild strawberry, excellent density, then sour cherry and soft finely grained tannin on the finish. Wow..perhaps not as immediately enticing as the 15, but undoubtedly one of my favorite early showings since at least '12. We'll see how this develops over the next few days. — 13 hours ago
A bright crimson red. A dark cherry smoke earth nose; lingers with meaty pot soil minty notes. Initial taste— raspberry-cherry subtle vanilla flavors. Tannins and cedar softly grip the pallet, but a full body and well structured dry Pinot. Hints of earthy spice, wet leaves linger and should integrate nicely with the tannins and cedar medium plus finish. I’d give it several more years. Pairs nicely with the famous Zuni’s chicken recipe from San Francisco; made from our oven to the Thanksgiving dinner table during the stay at home 2020 year. — 11 hours ago
I tend to avoid American Pinot as I often find them too extracted, opulent and awkward. Marcassin is one of the few I enjoy. It’s not Burgundy and it doesn’t intend to be, and despite the easily detectable use of 100% new oak, it’s well integrated and balanced. I found 2013 to be just about every bit as deep, layered and complex as 2012 showing rich black raspberries and black cherries, baking spice, incense, purple flowers and a terrific midpalate richness that gives way to a long palate coating finish. Maybe I have a subconscious attraction to its exclusivity and rarity, but Marcassin is definitely my favorite California Pinot. — 5 days ago