Marchese Lodovico Antinori discovered Tenuta di Biserno near Bibbona, in the Alta Maremma area of Tuscany, in 1994. Had another bottle, Yes! Blend of Merlot, Cab Sauv, Petit Verdot & Cab Franc, aged for 12 months in French oak, concentrated aromas of ripe dark berries & sweet spice. On the palate cherry, currant & blackberry flavors, elegant fine tannins with vanilla, cacao & tobacco tones. Lingering ending with an earthy character. Very nice. Wow! Age this a bit, you will he rewarded. — 2 days ago
Oregon Pino Grig - Mary Lembke favorite — a month ago
I guess I should probably add this now, since I brought it up in the Featured User section. I think this would be a tough wine for some to like, mainly due to reduction and the high whole bunch used, but I thought it was brilliant. Fine and concentrated. I like the reduction on this - very Mersault-like according to AA. Floral perfume, spice, bunch aromatics, pomegranate. Palate's very light yet intense. Juicy red fruit, flinty reduction, earthy mineral undertones, hints of green herbs and tea. Lengthy and focused. A very sexy pino!
NB: A generous open by CW. The 2010 Roch's have been quite hard to come by for me. Years ago, the 2010 Pinoterie, a cuvee made from grand and 1er cru berries that fell off the sorting table due to their ripeness, totally blew me away. Till this day, I've been trying to find another bottle, so it's nice to be able to see another wine from the vintage in recent times. According to CW, Prieure Roch totally nailed 2010 and so far, I tend to agree. The domaine's one of those producers where vintage variation's huge - don't get me started on the 11's 🤮 — 24 days ago
My first Bobal! So earthy! Soil and tobacco. Faint dark cherry fruit. Some rubber on the nose. Unique. — 22 days ago
KP likes to say that he makes pino for fun. However, if this wine is of any indication, KP's pino's are as serious as any of his rieslings. The 11' Burgel would easily give the Burgundies of the vintage a run for their money. In fact, it's apt to say that the wine was very Burgundian, given how most placed it in the region in our blind.
The wine's in a great spot for drinking at the moment. No greeness or lady bug. Bouquet of red and black cherries, sous bois, floral spice, mushroom, soy. The palate's energetic and tangy, fruit's a little more dried out with a more profound spice element, and a touch of creaminess. Silky texture, with tannins and oak fully resolved. There's a sort of balancing VA, which also brings savouriness - I feel this is what makes it quite Burgundian. Up for discussion of course.
It's good to see a pino from when KP still bottled them in riesling bottles - perhaps from when he still thought of them as "fun". This is the oldest pino that I've drank from Keller (would have been the 07' Burgel Felix last year if it wasn't corked. FU cork!) and I think it's safe to say he never did treat his pino's lightly. I mean, it's arguably even crazier now - we did spend four days just sorting the Morstein pino grapes, berry-by-berry, in 2017.
Unpopular opinion: KP's spatburgunder's are not value buys anymore (heck! The 2015 Morstein had a hammer price of 610€ in last year's VDP auction). For me, there's still better wines to be found in Burgundy at the prices that the Keller pino's go for. That said, with the rising prices of the latter, this opinion may soon be invalid. — a month ago
Delicious. Mid to light bodied, as if a crisp Pino noir and a heady cabernet sauvignon had a baby.
Bright but almost savory. Good but balanced tannins. Subtle fruit, black currents and minerals.
Fits almost any food except very fatty meats. Was great with poke', with mushrooms and with lobster. — a month ago
Just perfect pino — 8 days ago
Brick in color. Nose is cedar, dusty fruit, and old leather. Just a little pungent. The mouthfeel is great. There is bright fruit and great acidity. Medium bodied. Strawberries, raspberry, cedar, and leather. Great tannins. The nose and end shows its age. I feel like I’m 2 years late to a great party. — 2 months ago
Gorgeous, but trumped by the other whole bunch pino on the table (from Macedon, Aus). To me, it feels like an incomplete wine but BM said it just needs time. Smells and taste like a fresh ferment. Nose was floral, bunchy, brimming with juicy red fruits, and also reminded me of jujubee tea. The palate was so fresh and energetic, finish made me think of cincau/grass jelly. Looked at it over 3 days, even more floral and developed a spiciness even. Was hoping for that mineral kick. Still looks like a fresh ferment to me, but an awesome one! — a month ago